Wednesday, January 27, 2010

Tiramisu: me vs. the Italians

For years I have been making tiramisu. My own recipe has evolved throughout the years, but I have come to a standard recipe that I really like using and that I think makes a really good tiramisu. My recipe differs quite a bit than how the Italians make it. After eating Lella's tiramisu everyday for the past week, I might be switching to her recipe. I haven't quite decided yet, and I might have to make them both at the same time to do a taste test. Anyone up for helping me decide?

My Tiramisu:
you will need:
mascarpone cheese, approximately 500g
eggs, 5 yolks, one whole
heavy cream, one pint
cocoa powder

- Start by lining a serving dish with lady fingers. Using a pastry brush, soak them with espresso, using enough until they feel soggy.
- Mix 5 egg yolks and one whole egg together with a few tablespoons (maybe more than a few, sorry I don't really measure this) of sugar, a little bit of the epresso, and brandy. Cook this very lightly over a double boiler, while whisking, until you can tell the eggs are thickening up. Be careful with this step because you don't want scrambled eggs in your dessert! When they start to thicken, take them off the heat and let them cool.
- In a large bowl, whip the cream together with sugar (sweet enough to your liking) until it has thickened up and you have whipped cream. Not too stiff, but definitly thick. Add the cooled egg mixture to this, and then the mascarpone. Continue to mix until you have a nice thick cream.
- Layer half of the cream mixture over the soaked ladyfingers. You can sprinkle this first layer with cocoa powder if you want, sometimes I do and sometimes I don't.
- Make another layer of soaked ladyfingers and top with the remaining mascarpone mixture. Cover this layer with cocoa powder.
- Cover and place in the refrigerator overnight or for at least a couple of hours.

Lella's tiramisu:

You will need:
5 eggs, seperated
150 grams of sugar
500 grams of mascarpone
mini dark chocolate chips or chunks
cocoa powder

- Start by arranging the ladyfingers to cover the bottom of a serving dish. Soak them with espresso and them generously douse them with rum.
- In a large bowl, mix together the egg yolks and sugar, beating them together with an electic mixer until the yolks are a nice pale yellow color.
- Add the mascarpone to the eggs and beat for another 5-7 minutes, until you can tell that it has thickened up.
- In another bowl beat the egg whites with a pinch of salt until stiff peaks have formed.
- Gently fold the whites into the mascarpone mixture by hand.
- Spread this mixture on top of the ladyfingers.
- Sprinkle the chocolate chips on top.
- Cover with plastic and place in the refrigerator.
- Sprinkle with cocoa powder to serve.

Ok, so here are the two recipes. Which one wins? Who is going to help me test them? :)


  1. Hmmmmm...I would love to help you with this Becky, but being as I Would have to eat both recipes all buy myself at this point and I do not want to look like a Goodyear Blimp at Nate's wedding in May I think I will have to pass, but know that Tiramisu is my absolute favorite dessert! Hey maybe I could make them both for Nate and Lindsay's engagement party next Friday. The guests could all vote...I'll have to ask them about that! I'll let you know.

  2. I would love to help taste test them. Can you make more in 4 weeks when we are there? Is it ok to have uncooked eggs in the second one?

    Love mom