Tiramisu- the pick me up dessert
A real favourite dessert amongst my family members. It is very easy to make and if you make yourself mascarpone it is relatively inexpensive, bar a few table spoons of brandy!
There is very little ancient history to this recipe, it is a fairly modern dessert as far as I can find out. Its origins beginning in the late sixties and through various restaurants developing their own version it has become the mascarpone and strong coffee delight. It is basically mascarpone, cream whisked into a zabaglione, egg and sugar dessert.
It’s name means ‘pick me up’, which derives from the boost of energy which stems from the eggs, sugar and coffee elements.
As for mascarpone, this has great history. It dates back to the 13th century, in Lombardy the made a rich type of soft cheese called Mascherpa. It is an extremely rich, without being sickly, smooth and creamy cheese. Home made is definitely very easy to do.
Recipe for tiramisu:
120ml double cream
3 egg yolks
2 rounded tbsp soft brown sugar, add a little more of you like it sweeter 18-20 ratafia/sponge fingers
150ml very strong coffee
2-3 tbsp brandy and rum
1 tbsp cocoa
1. Have a serving dish ready.
2. Put the mascarpone and the cream in a bowl and mix together.
3. Add the eggs and sugar and beat well, preferably with an electric whisk. Leave to one side.
4. Mix the coffee and brandy or rum together in a bowl and dip the sponge fingers in, soaking well. 5. Place them in a serving dish. Drizzle a little coffee mixture over the fingers.
5. Spoon the mascarpone mixture over the top taking care not to disturb the sponge fingers. Smooth out the surface lightly.
6. Repeat with another sponge layer them mascarpone.
7. Use a sieve to spread the cocoa over the top the dessert and place in the fridge for 3 hours.
Making your own mascarpone:
1. Heat 600ml double cream in a bowl over a pan of simmering water or in the microwave until it reaches 82 degrees centigrade. The fat will start to come to the surface.
2. Stir in 30ml lemon juice and stir well with a ballon whisk. The cream will thicken.
3. Cover and leave to cool.
4. Place a sterile cheesecloth in a colander over a bowl, tip the cheese in. Cover with the cloth
5. Place the whole thing in the fridge overnight. Then use as necessary.