Tiramisù – Like Nunzia Makes It
What is better to top of a good meal than a slice of rich, velvety tiramisu, dusted with cocoa. Tiramisu is popular around the world and like cannoli, has become synonymous with Italian cuisine and its many desserts. There are quite a few variations on its bottom of coffee drenched savoiardi biscuits and creamy mascarpone filling, and making it is uncomplicated.

Ingredients:

4 eggs

100 grams baker’s sugar

500 grams mascarpone room temperature

300 grams savoiardi biscuits (lady fingers)

1dl. strong coffee (moka or espresso)

Cacao for topping

Preparation:

Separate the egg yolks and the whites.

Whip the yolks with the sugar until they are fluffy.

Whip the whites until they are stiff and carefully mix them with the yolks until they form a smooth cream.

Mix the mascarpone with the beaten eggs.

Dip the savoiardi biscuits briefly in the coffee.

Place a layer of biscuits in the bottom of a baking form approximately 20cm.x20cm. in size.

Cover the biscuits with the mascarpone-egg cream in alternating layers, crème then biscuits etc.

Sprinkle cacao over the last layer of mascarpone.

Let the finished tiramisu rest in the refrigerator for several hours before serving.

History: By Italian standards, tiramisu is a new addition to a long list of sweets and desserts.  It dates back to the 1960’s and has become a classic “Dolce Italiano” and is on almost every restaurant menu .

The International Tiramisù Day is on the 21st of March, every year to celebrate the end of winter.