Skip to main content

Tiramisu

 Far from being the traditional Italian dessert you assume it is, tiramisu is actually a fairly recent invention. It seems it first appeared in a recipe book as late as 1981, and was created in the 1950s at the earliest. Like most recipe origin stories, sources disagree over who should take the credit, but most agree it originated in the northern town of Treviso. You can read about it in this article in The Guardian, How to make the perfect Tiramisu and this one from the Washington Post, The trail of tiramisu

All I want to say is that if made well, a trifle of sponge fingers, coffee, liqueur, a light yet rich creamy filling and chocolate is a glorious thing, and I love it! My recipe tries to balance richness and lightness with the addition of a couple whipped egg whites in the cream layer. I also advocate not soaking the sponge fingers until they are soggy and giving several hours in the fridge for the flavours to combine and the texture to be just right – fluffy, not gluggy; creamy rather than stodgy; and with just the right sparkle from the coffee.

Ingredients:

  • 16-24 savoiardi (depending on size)
  • 1 double shot espresso mixed with 80 ml hot water
  • 2 tablespoons marsala, frangelico or brandy
  • 250 g mascarpone
  • 300 ml pure cream
  • 1/4 cup caster sugar
  • 1 teaspoon vanilla extract
  • 2 egg whites
  • 1 teaspoon best quality dutch-process cocoa

In a clean bowl whisk the egg whites until they form soft peaks. Set aside and in another medium sized bowl beat the mascarpone, cream, sugar and vanilla until the mixture creates soft peaks. Carefully fold the egg whites into the cream mixture, so as not to knock air out of the egg whites. Mix the coffee with the liqueur and place in a shallow dish. Dip the savoiardi on both sides quickly in the coffee and liqueur and make a layer in the bottom of a a glass serving bowl (approx. 20 cm diameter). Cover with 1/3 of the cream mixture, and repeat twice more, finishing with a cream layer. Dust the top with the cocoa, cover and place in the refrigerator for several hours.

Comments

Post a Comment

Popular posts from this blog

Mango Lassi

  Mango Lassi is a delicious, cooling, and refreshing beverage that can help correct liver and menstrual disorders, as well as poor eyesight. The yogurt in this recipe helps balance the acidity of the mango to aid in digestion. Ingredients 2 cups homemade yogurt 2 medium ripe mangoes 3 Tbsp maple syrup or honey 6 ice cubes 1/8 tsp rose water (optional) Intructions Peel and slice mangoes. Put all ingredients in the blender and blend at high speed until smooth.
Post a Comment
Read more

Fajeto

  Fajeto / Mango  kadhi This is authentic  Gujarati  dish. We made this specially during mango season. This can be made from left over mango liquid we get from washing up of mango skin and stone while making  aam   ras . You can also use mango pulp and mix it with water. Ingredients: Mango pulp: 1/2 cup Water: 1 cup Green chillies: 2-3 Ginger: 1inch Yogurt: 1/4 cup Gram flour/  Besan : 1 table spoon Jaggery : 1-2inch (depending on your taste) Taste to taste Red chili powder: 1 tea spoon Turmeric powder:1/2 tea spoon For tempering /  tadka : Mustard seeds: 1/2 tea spoon Cloves: 2-3 Curry leaves: handful Asafoetida : 1/4 tea spoon Oil: 1 table spoon Preparation: Mix pulp and water together. Add Chili and ginger paste to it. Mix yogurt, gram flour and  jaggary  together and blend it. Mix mango pulp with yogurt mix and add salt, red chili, turmeric and heat it on low flame. While the mixture boils, prepare for tempering. Add 1 table spoon of...
Post a Comment
Read more