Recipe: REAL Tiramisu’

Today is Easter and as part of my boyfriend’s Italianship (learning to be like an Italian) we are spending all day in the kitchen cooking awesome food. Just like my mum does.

After eating insane quantities of chemical Tiramisu’ bought from various supermarkets, we decided to try and make our own using real ingredients that had never been in a lab. BUT for the first attempt we waited until we arrived in Milan (back in March) where we would be able to buy locally produced everything. Organic.

One of the awesome things about our trips to Italy is that regardless of where we are headed to we always swing by the mega food store near where my parents live on the outskirts of Milan (the area where I grew up). That’s how sad we have become: we get excited about going grocery shopping. The truth is that if you like food going to the supermarket is like taking a kid to a candy store: it’s full of exciting food that tastes awesome but it’s mostly bad for you.

The gluten free aisle is massive and the fruit and veg area is to die for. The selection of organic food available is also much bigger than in any store I have been to in the UK and the price difference is minimal. So for me it’s really a no brainer to opt for the organic produce. Our dessert tasted so much better because of it and my grandmother would have been really proud of my efforts.

Tiramisu’ is super easy to make and relatively healthy despite the sugar and biscuits which you can keep to a minimum anyway. All it takes is approximately 20 minutes of whisking and layering and then it’s all down to the fridge. The key to success is to be super quick in dunking the biscuits in the coffee & liquour before layering them. If you let them get soaked in coffee you are buggered and you need to eat them because otherwise they will give you a mushy base to your Tiramisu’. This is wrong and if you do it a unicorn will die farting rainbows.

The other tricky aspect is that you need to get the mascarpone/eggs ratio correct or, again, the creamy part will stay liquid even after being refrigerated. Hence it’s best to make it thicker and use appliances to whisk it instead of elbow grease. The good news is that the high fat content from eggs and mascarpone will help you stay satiated for a long time and the combination of carbs and fats will make you fat but will give you a lot of energy (hence the name Tiramisu’ = Pick me up).

PLUS life is short and it’s good to enjoy the finest foods from time to time without worrying about the waistline all the time. Unless you are a supermodel and make millions from being slim. Then you should read the next post. There is always next Monday to make things right anyway…

Enjoy!  🙂

Print Recipe
REAL Italian Tiramisu' come una volta
This is how my grandmother used to make Tiramisu'.
Tiramisu ready to be refrigerated
Cuisine Italian
Prep Time 20 min
Passive Time 3 hrs+ to refrigerate
Servings
of me
Ingredients
  • 3 eggs, preferably organic
  • 250 grams mascarpone, full fat
  • 1 box savoiardi biscuits
  • 60 grams Demerara sugar
  • 1 splodge Vanilla extract
  • 8 cups real coffee, not the instant thing
  • 1/2 glass vermouth wine
Cuisine Italian
Prep Time 20 min
Passive Time 3 hrs+ to refrigerate
Servings
of me
Ingredients
  • 3 eggs, preferably organic
  • 250 grams mascarpone, full fat
  • 1 box savoiardi biscuits
  • 60 grams Demerara sugar
  • 1 splodge Vanilla extract
  • 8 cups real coffee, not the instant thing
  • 1/2 glass vermouth wine
Tiramisu ready to be refrigerated
Instructions
  1. Separate the egg whites from the yolks and place in two large bowls.
  2. Add most of the sugar to the yolks and the splodge of vanilla extract. Beat the lot until you get a smooth and firm cream.
  3. Fold in the mascarpone and mix the two together thoroughly and patiently until they have formed a smooth cream.
  4. Add a pinch of salt to the egg whites and whisk them until they are very firm. Ideally if you turned the bowl upside down they would stick to the bottom and not fall out.
  5. Again, carefully and patiently, add the egg whites to the mascarpone cream and mix the two together until you have a lovely cream. Resist the urge to eat the whole lot right now.
  6. Meanwhile pour the coffee and the vermouth in a shallow container, add the remaining sugar and then start soaking the savoiardi one at the time. Be careful at this point: as we discovered the gluten free variety are more resiliant to absorbing the coffee but if you use normal savoiardi they will soak up the coffee extremely quickly, puff up and then disintegrate.
  7. In your final presentation bowl add a first layer of soaked savoiardi, cover in cream, repeat until you run out of ingredients. Finish off with a layer of cream and then sprinkle some cocoa powder on top to finish it off.
  8. Refrigerate for 3+ hrs before serving to let it set and allow the biscuits to soak up some more moisture from the cream.
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