Did you know that tiramisu means ‘pull me up’ in Italian? Well it does, and I actually think it is a very fitting name. Tiramisu is one of my all time favorite desserts, and it can always pull me up nicely on a dull monday like today. Tiramisu is, on top of being to die for delicious, really easy to make. It doesn’t take long, and the only thing messy about making it is that it gets 3 bowls dirty.
When Lærke and I went to Berlin a couple of weeks ago, we went to an Italian restaurant where we were just dying for tiramisu for dessert. The waiter with the phony Italian accent disappointed us though, since they were out of all the desserts on the menu. That is why, when Lærke came over for dinner friday, I decided to scratch the itch that was planted in Berlin. And it did scratch it allright; especially because I made a huge batch and we have been eating it everyday since friday. And the lovely thing is that it just keeps getting better as the days pass and I don’t get sick of it in the least. It is the perfect dessert!
And here’s what you need to make it:
Serves 6-8 as a dessert
250 g/9 oz marscapone
2 egg whites
3 egg yolks
1 vanilla bean or a teaspoon of vanilla essence
1 dl/04, cups sugar
1 dl/0,4 cups whipping cream
3 dl/1,5 cups strong cold coffee (I use instant)
0,5 dl/0,2 cups amaretto (you can use brandy or rum instead)
Good cocoa powder
First whisk the egg yolks with the sugar and the vanilla until the sugar is pretty dissolved and it is creamy and fluffy. This will take about five minutes, so please be patient. Then add the marscapone to the mix, and whisk it until smooth. In another bowl whip the cream. In yet another bowl whisk the egg whites until stiff. Then gently fold the whipped cream and egg whites into the marscapone mixture until even and smooth. Then promise me to taste the mixture and feel free to moan with pleasure!
Mix the coffee with the amaretto in a bowl, and dip 12 of the lady fingers in it one at a time. Just hold them down for 2 seconds and then cover the bottom of a serving dish (one with edges) with the drenched ladyfingers. Then cover them with half the creamy marscapone/egg mixture. Dunk the rest of the ladyfingers in the coffee, and repeat. Cover with the rest of the marscapone cream, and dust it with cocoa powder.
Put the tiramisu in the fridge until you are ready to serve it. It can be eaten (with great pleasure) after 2 hours of resting time, but it pretty much just gets better and better as it sits. And be prepared for it to be gone before you know it.