This dessert is known all over the world and everyone knows how delicious it is.
It is one of Italia masterpieces, so when we prepare it we know we can't fail, it must be amazing, the best one ever, especially if you are preparing it for an Italian which has high standard bar.
Between Italians It is a matter of honour, we can't serve a poor tiramisu and risk being criticised. It is a wound to our pride.
I always thought that my tiramisu was the best ever, then few years ago I went in Rome and I tried the tiramisu made by Pompi, originally a bar, now turned into a multi-million Euro operation based solely on Tiramisu. I cried inside when I realised that my tiramisu was not even a pale shadow to theirs. So I went home and I studied different recipes (no chances they told me their secrets) until I created something that it could be considered very similar to the "one".
Preparation: 30 minutes
Serves: 8 people
- Savoiardi (lady fingers may do, but Savoiardi are better): 300gr
- Eggs: 4
- Sugar: 100gr
- Mascarpone: 500gr
- Coffee: 3 or 4 Moka (it depends on how big they are), if you have a coffee machine you have to prepare 8 or 10 cups
- Extra dark cocoa powder
Note: the coffee you need to make your Tiramisu special has to be very concentrated and full of flavour. To do this, I use a Bialetti Moka (you can find it on Amazon) and Illy ground coffee, dark roast. You can eventually use a Nespresso Machine with the Ristretto blend or any other with intensity above 8/10 on their scale. My advice is not to use americano coffee as that is very diluted and the Tiramisu will result weak and bland.
Cominciamo! (let's start)
- Make the coffee and let it cool in a large bowl. It will take time, so you can start making it and then continue while you are preparing the cream
- Take two large bowls and separate the yolk from the albumen.
- Be extremely careful not to drop the yolk into the albumen otherwise it will not whip to soft peaks
- Whip the albumen with a half of the sugar. Don't stop until you have obtained a very soft and spongy cream
- Whip the yolk with the remaining half of sugar and the mascarpone, adding it a little bit at a time, until you have obtained a very smooth cream
- Mix the yolk cream and the whipped albumen together and stir them being careful not to ruin the whipped cream
- Soak the Savoiardi into the coffee one by one and put them into a baking tin or an aluminium tray until you cover the whole bottom of it
- Add the mascarpone cream being sure not to leave empty spaces
- Add other lady fingers previously soaked into the coffe to cover the whole surface
- Add mascarpone cream again
- Cover the cream with the cocoa powder using a strainer
Put into the fridge for 4 or 5 hours
You can also add chocolate chips on top
This traditional Italian dessert will work perfectly with a Passito di Pantelleria Ben Ryè Donnafugata, which will underline the sweet part of the cream and create a nice contrast with the bitterness of the chocolate.
(hint: you may even add a tbsp of this wine to the cream while preparing to create a perfect link between the dessert and the wine!)