Source: a Friend cir 1990’s
Tiramisu, when you do some research on this famous Italian dessert is pretty new. It seems it was first discovered in the 1960’s, in a restaurant in Treviso. Treviso coincidentally, is where my family hails from, which could explain our deep-rooted love for this Italian beauty. I know of two ways this dessert is made. The first, is the complicated and timely way which involved making your own biscuit or cake base, which isn’t so bad, but the real difficult part is making the zabaglione. It truly takes a fine talent to create this delicacy, however, the results of this finished Tiramisu are memorable to say the least. The second option for making Tiramisu is the quickest, simplest method, and that’s what I’m going to show you in this post.
Ladyfingers, mascarpone, heavy cream, and a few more ingredients are what make up this culinary delight. I like this simplified version of Tiramisu…even though I felt like I was cheating the first time I made this. I certainly knew my sister would disapprove, as she refuses to make this easy form of Tiramisu. I’m happy to say, I forgot about all that guilt when I had my first bite, really! I say, if you decide to make your night simple, but sweet, then try this version.
Easy traditional Italian Tiramisu
- 1 cup heavy cream
- 1 cup mascarpone cheese
- 2 cups coffee brewed
- 2 to 3 TBS italian liquor amaretto, or whatever you have that is close
- 2 to 3 TBS cacao powder for the final light dusting
- 3 packs lady fingers typically, 1 store bought package is 2 packs of 20. You will need about 1 1/2 packs, so about 3 individual wrapped fingers
- 2 to 3 TBS sugar or to taste in the cream
- 3 large eggs
- Brew your coffee first and let it cool for 20min. Then mix with liquor and set aside.
- Gather your ingredients, including a baking dish that is 3″ or deeper.
- cream together your egg yolks and sugar until nice and thick (a few minutes with the mixer)
- Add the mascarpone and cream, begin with a low whip and gradually increase the speed as it combines more. Whip until you get the eye of the heavy cream thickening.
- put the mixture in a bowl and set aside.
- beat the egg whites until stiff, then fold into creamy mixture by hand.
- Now, you’re ready to assemble. Spread a bit of the cream mixture on the bottom of your dish, followed by a sprinkle of cacao.
- take each lady finger and dip the underneath part only in the coffee/liquor mixture, then layer in the dish
- layer until the bottom is complete
- next, add a layer of your cream/mascarpone mixture. Repeat the second layer with lady finger’s and then alternatively the cream mixture.
- after final cream layer is spread, powder on your cacao powder.
- chill for as long as you can wait….cut and serve!