The first time I had this magnificent dessert was in India. The moment I took my first bite I thought I had found dessert paradise! From then on whenever I was in a restaurant and I saw it on the menu I had to order it. I make this wonderful dessert only during special occasions & surprise pravin by saying "JUST FOR U".
Tiramisu is one of the most widely recognized Italian desserts. In Italian the word for this sweet dessert actually means "pick me up", likely referring to the caffein-laden espresso used to make this delectable treat.
Tiramisu consist of two layers of lady fingers soaked in espresso with the optional addition of liquor and sugar, filled and iced with whipped cream and mascarpone cheese and garnished with the chocolate shavings, which is refrigerated before being served.
I recommend you actually use real espresso in this recipe, as the authentic flavor of the dish only shines through when real Italian ingredients are used. Also, you may find it difficult to find savoiardi (ladyfingers) that adequately soak up the coffee. I suggest looking for an Italian brand cookie (alternatively sponge cakes can be used) . Then get ready to make a "WOW"-ing dessert!
For the coffee dip :
- Espresso coffee 2 cups
- 2 tsp sugar
- 2 tbsp Marsala wine (Dont use cooking marsala wine)
For the filling :
- Eggs 5 Nos
- Sugar 1/2 cup
- Mascarpone cheese - 500 gms
- Heavy whipping cream - 1 cup (230 cc)
For the base :
- Ladyfinger biscuits
- 10 oz Bitter chocolate (Grated)
How to assemble:
- Prepare a strong espresso coffee using coffeefilter. Dissolve 2 tsp sugar & 2 tbsp marasala wine in it.
- Beat the cream & egg whites seperately till stiff. Keep it aside.
- Whisk the egg yolks, sugar and marsala wine in a large glass bowl until blended. Set the bowl over a saucepan of simmering water, but do not allow the bottom of the bowl to touch the water. Whisk the egg mixture over the simmering water until it is thick and creamy, about 4 minutes. Remove from the heat.
- Mash the mascarpone cheese until creamy. Add the egg yolk mixture into the mascarpone cheese and beat to mix very well.
- Dip lady's finger into the cooled coffee on a shallow container (Do not dip too long as the lady's finger turn soggy very quickly).
- Fill the base of the square tin with 1 layer of lady's finger
- Pour the mascarpone mixture into the top of the lady's finger (ensure that the lady's finger are fully covered with the mixture)
- Repeat the above 2 procedures until the tin is full
- Sprinkle the grated chocolate on the top layer of the tiramisu. (Alternately use cocoa powder)
Refrigerate for at least 6 hours, preferably ovenight.