It is probably the most know Italian dessert around the world, and also one of my all-time favourites. Tiramisu was allegedly invented in the town of Treviso (near Venice) in the second half of XX century. Many restaurants in Treviso claim to be the actual creators of the tiramisu, and it seems that it originated from a nutritious mix of eggs and sugar which used to be eaten by farmers before going to work on the fields. But my favourite “origin story” has got to be the myth that tells tiramisu was created in the ‘30s by the mistress of a brothel in central Treviso, to be served to the clients as a “pick-me-up” (literal translation) after sexual encounters.
Tiramisu is a staple in most Italian homes and restaurants for many reasons: it is undoubtedly delicious, it’s fairly quick and simple to make, it doesn’t involve any baking at all, as it’s usually made with store bought savoiardi biscuits (ladyfingers).
However, everyone knows that I am not a big fan of ready made stuff (disclaimer: this doesn’t mean that I never buy it or use it) so one day I started experimenting with ladyfingers, just for fun. And I had two revelations. Number one, they require a bit of practice, but they are not that difficult to make. Number two, they taste a lot better than shop bought ones and are definitely an healthier option.
As for the mascarpone cream, I usually make the traditional version with no cream in it (no. cream. nope.) and raw eggs (which have to be really really fresh), but I have also suggested an option with cooked eggs in the post, if you’re finding it difficult to get very fresh eggs or if for some reason you don’t want to go for the raw option.
So here you go, this is my version of the classic Italian tiramisu with rich and indulgent mascarpone cream and homemade ladyfingers, which give it that extra ‘mmmm’ (and are also just the perfect accompaniment to a cup of tea of coffee in the afternoon, just in case you get some leftover).
Makes one medium deep tray (about 20 X 30 cm)
Ingredients
FOR THE LADYFINGERS
- 100g plain flour
- 60g potato starch
- 100g egg yolk (about 5 to 6 yolks)
- 70g caster sugar (1)
- 150g egg whites (about 5 eggs)
- 65g caster sugar (2)
- 30g icing sugar for dusting
FOR THE COFFEE SYRUP
- 260ml strong coffee (ideally espresso or percolated)
- 50g caster sugar
- 40ml Marsala wine
FOR THE MASCARPONE CREAM
- 500g good quality mascarpone
- 5 fresh eggs, yolks and whites separated
- 150g caster sugar
- 1.5g cream of tartar, or a few drops of lemon juice
TO FINISH
- Unsweetened cocoa powder, for dusting
Method
MAKE THE LADYFINGERS (can be done up to 3 days ahead)
- Pre-heat the oven to 200°C. Combine the plain flour and potato starch and sift them through a fine sieve twice (this helps to incorporate more air in the flour and will make your sponge lighter) and set aside. Take a large baking parchment sheet and line a large baking tray on it.
- Combine the egg yolks and sugar (1) in a large bowl and whisk with an electric whisk or stand mixer, starting on low and increasing to high, until the mix has quadrupled in size and looks very airy and stiff. If you pick-it up with a spatula it should drop down in blobs. Set aside in the fridge.
- Clean all your whisk and wipe it with some lemon juice or white vinegar to remove any trace of fat. Make a French meringue with the egg whites and sugar (2). Pour the egg whites into a clean bowl (or stand mixer) and start whisking on low until some light foam forms. Raise the speed to medium-low and start adding the sugar, 1 teaspoon at a time, waiting for about 30 seconds before each addition. Once all the sugar has been added, raise the speed to medium/high and whisk for a few minutes until stiff peaks form.
- Slowly fold in one third of the meringue into the yolk mixture, folding gently to preserve all the air in the mixture until almost fully incorporated. Add one third of the flour mixture and keep folding gently. Repeat until everything has come together in an airy, smooth and fairly stable mixture. Transfer to a large piping bag.
- Starting from a corner of the baking parchment, pipe 10cm long fingers on a diagonal, so you can fit as many as possible on the baking tray. You might need to bake multiple batches. If the mix is done right, they should hold their shape. Dust with icing sugar. Wait a couple of minutes and dust again. Bake in the oven for 12 to 15 minutes with the oven door slightly ajar (use a wooden spoon or a little foil ball to keep it open). You should achieve a pale gold colour. Take out of the oven and let cool completely before removing from the parchment. Once cooled, they will keep in an airtight container for a few days.
MAKE THE COFFEE SYRUP
- Brew the coffee, add the sugar and stir until completely dissolved, then add the Marsala wine and stir again. Leave to cool completely before using.
MAKE THE MASCARPONE CREAM
- Put the mascarpone into a large bowl (making sure to discard the liquid) and cream it with a spatula until it is soft. Leave out to come to room temperature. Set aside. Note: traditional Italian mascarpone cream for tiramisu is made with uncooked eggs, that’s why they need to be really fresh. If you don’t feel comfortable using uncooked eggs, or your eggs are not so fresh, you can follow my “Pate á Bombe” method, explained in the “pick-me-ups” recipe.
- Mix the sugar and egg yolks in a bowl and, using an electric whisk or stand mixer, whisk until it has trebled in size and look airy and foamy. Fold the egg yolk mix into the mascarpone in two times, initially using a whisk to gently break up any lumps, then switching to a spatula to retain as much air as possible in the mixture. Set aside in the refrigerator for 15 minutes.
- In a medium bowl, pour the egg whites and cream of tartar (or lemon juice drops). Using an electric whisk or a stand mixer, whisk the egg whites to stiff peaks. They should still have a smooth consistency, be careful to no overwhip the mixture. Fold the egg whites into the mascarpone, egg and sugar mix in three times, ensuring no lumps are visible and as much air as possible is retained. Transfer to a piping bag (recommended) and refrigerate the mascarpone cream until ready to use.
TO ASSEMBLE
- Line up your ladyfingers, the coffee syrup and the mascarpone cream. Start by piping a thin layer of cream on the bottom of the tray, to hold the ladyfingers in place. Make a layer of ladyfingers by dunking each of them for 3 seconds in the coffee syrup and laying them tightly side by side on the tray. Break some of them, if necessary, to fill any gap. Spread or pipe a generous layer of cream all over the ladyfingers and even out with a palette knife or a spatula. Repeat the layering of ladyfinger and cream until you reach the edge of the tray (normally 2 or 3 layers are necessary, depending on the height of your tin).
Make the top layer very flat and smooth, cover with foil and refrigerate for at least 4 hours. When you are ready to serve, take it out of the fridge and dust with a generous amount of cocoa powder. Enjoy!