For a lazy summer afternoon, tiramisu is the perfect pick-me-up. Its literal translation is pick me up (tira mi su). Tiramisu is one of those desserts that has as many different versions as there are mothers in Italy.
This is my simple yet traditional version of the easy to assemble, no-bake, no-cook dessert.
Mascarpone can be found in Italian specialty stores usually in an 8-ounce or 17-ounce container. Feel free to use all 17 ounces if purchasing the latter size.
The tiramisu is best after it has been refrigerated overnight.
Note: Leave out the raw eggs if you are uncomfortable using them or use pasteurized eggs.
4 large eggs, separated
1 cup plus 1 tablespoon sugar
16 ounces mascarpone cheese
1-1/2 cups brewed coffee
1/2 cup coffee liqueur
40 store-bought ladyfingers
1 cup heavy cream
In a large bowl, beat egg yolks and cup of sugar until light and fluffy. Stir in mascarpone until incorporated.
In a stand mixer fitted with the whisk attachment, beat egg whites until soft peaks form. Fold in beaten egg whites into mascarpone mixture.
In a small bowl combine coffee and coffee liqueur. Dip ladyfingers into coffee-liqueur mixture and lay in rows in the bottom of a 9-by-13-inch dish. Spread half of the mascarpone cream on top. Make one more layer of ladyfingers and the remaining mascarpone cream.
In a stand mixer fitted with the whisk attachment, beat heavy cream and tablespoon of sugar until stiff peaks form. Spread whipped cream on top.
Dust with cocoa powder and garnish with grated and/or shaved bittersweet chocolate. Refrigerate for at least 2 hours, preferably overnight. Yield: 10 to 12 slices.
Joseph Erdos is a New York–based writer and editor, butabove all a gastronomer and oenophile. He shares his passion for foodon his blog, Gastronomer's Guide , which features unique recipes and restaurant reviews among many other musings on the all-encompassing topic of food.
by Kitty Kaufman