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Tiramisu - 12/18/10

Tiramisu means literally "pull me up" in Italian and is one of the most popular Italian cake. Tiramisu  s made of ladyfingers biscuits dipped in coffee, layered with a whipped mixture of egg yolks and mascarpone, and flavored with liquor and cocoa. The recipe uses raw eggs, which is the traditional way of making tiramisu.  Tiramisu is easy to make because there are baking time.  All you need to do is to prepare the mascarpone cream and then you just layer it by alternating layers of coffee-soaked ladyfingers and the mascarpone cream.   Cocoa powder is sifted on top (and sometimes between layers) as both a garnish and a bitter counterpoint to the sweetened cheese mixture. 


I like my tiramisu with a strong coffee and liquor combination! 

You can see here the layers of ladyfingers and the mascarpone cream.

Close up look at the Tiramisu.


Preparation work..

1/2 cup espresso or strong coffee at room temperature

2 tablespoon dark rum

1 tablespoon cognac

2 large eggs, separated, at room temperature

pinch of salt

7 tablespoons sugar, divided

1 cup mascarpone

12 Ladyfingers (store bought)

cocoa to powder the top

Put the egg whites and salt in a bowl.  Beat the egg whites.

Beat until they are stiff.

Add half of the sugar and beat until stiff.

Here you see they are forming stiff peaks.  Set aside.

In another bowl add the remaining sugar and egg yolks.

Beat until light colored, about 3 minutes.

Fold in half of the beaten egg whites. 

Fold carefully. 

add the remaining egg white and incorporate it  well. 

Add the mascarpone cream and mix it together.  Set aside.

Mix together the espresso, rum, and cognac.  The mixture should taste strongly of alcohol. You can add more if you want it stronger)

Break the ladyfingers in half.  Put them in a bowl an pour in the espresso mixture.

Let the ladyfingers soak all the espresso (about 5/10 seconds). They should be saturated and very wet.

Spoon the mascarpone cream in the bottom of your mold.

Put a layer of ladyfinger on top of the mascarpone cream.

Keep layering until you used of the ladyfingers and mascarpone cream.

Refrigerate at least four hours but preferably overnight.

The next day when you are ready to serve, sift some Cocoa powder on top.

Filed as: Cake/cookies

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