Italy! My favorite country – except Norway! I love the people (maybe people from North-Norway and Italy have some of the same temper?), the food and not least the sweets – fantastic! And after visiting the country many many times from far north to far south, from east to west I have experienced a relatively different food cultures which has been very exciting and interesting. Tiramisu is for sure a classic which I’ve got served in many different ways, but I stick to a recipe I got many years ago – here it comes! Enjoy!
This recipe serves about 6 people:
4 egg yokes
4 tbsp. sugar
8 tbsp. marsala (sweet wine from Sicily)
250 gr mascarpone cheese
2,5 dl whipping cream
30 finger biscuits
1,5 dl espresso coffee or strong regular coffee
3 tbsp. cocoa powder
Start with making sabayon. Whip egg yokes, sugar and marsala light and airy over water bath (whip in a bowl placed over boiling water – don’t let the bottom of the bowl come in in touch with the water). Take the bowl off the heat and whisk until room temperature. Use hand mixer.
Take some of the egg mix and put into another bowl, add mascarpone and whisk until even batter. Pour back into the rest of the egg mix.
Whip the cream. Pour into egg and cheese mix and stir gently. It shall have a firm consistency. Place it in the fridge covered with plastic until use.
Make coffee and pour into a tin which can easily be used for dipping biscuits.
Use a plate or a nice tin and start with dipping 15 biscuits fast in coffee and place them on the plate/tin. Sift a light layer of cocoa on top.
Spread one half of the cream on top of the biscuits.
Dip rest of the biscuits fast in coffee and place on top of the cream, sift a light layer of cocoa on top, and spread the rest of the cream on top.
Sift a layer of cocoa on top, you decide yourself the amount. Some like a thick layer, but do as you prefer.
Cover with plastic and place in the fridge for a couple of hours till it sets. If you like, you can serve this tiramisu with strawberries, raspberries etc.