This exotic Italian dessert from Treviso, has possibly 100s of different versions, but this ‘heaven in your mouth’ has basically the same ingredients across the board, – Mascarpone cheese, raw eggs, sugar, espresso coffee, ladyfingers, liquor and cocoa.
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BASIC TIRAMISU Serves 4
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INGREDIENTS
6 Egg yolks
5 Egg whites
3/4 cup Vanilla Sugar
1 lb/450gms Mascarpone Cheese
2 cups heavy cream
3 tbsp White Rum
1 tsp Vanilla extract
2 cups Sweetened Expresso
25 Ladyfingers – sweet, fairly dry, finger-shaped sponge cakes
Cocoa Powder

PREPARATION

Put a mixing bowl over a pan of simmering water and beat the egg yolks and sugar until the mixture is pale yellow and falls in thick ribbons off the whisk.

Transfer to a mixer and beat together with the Mascarpone Cheese till smooth. Set aside.

Beat the cream to stiff peaks.
Tip : If you chill the empty bowl before hand in the refrigerator it somehow turns out better and quicker.

Add 2 tablespoons of the rum, vanilla and just 3 tablespoons of espresso and beat until smooth . Then fold the cream into the cheese mixture.

In a clean mixing bowl, beat the egg whites to soft peaks. Gently fold the egg whites into the cheese mixture.

Mix the rest of the Expresso One with 1 tablespoon of rum and pour into the serving dish. Carefully line the dish with the Ladyfingers (sugar-side down).

Carefully pour in all the cheese-egg mixture over and smooth out with a spatula.

Dust cocoa powder luxuriously over the top creating a dark coat.

Refrigerate at least 4-5 hours before serving.

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