Tiramisu - Authentic Italian Dessert

Tiramisu is an Italian dessert, born in Treviso, a small town near Venice.

The dessert is made of Savoiardi (Lady Finger Bisquit) soaked (dipped) in real Italian espresso coffee, arranged in layers, and filled with cream made of Mascarpone and fresh raw eggs.

(yes, the real one made with raw eggs)

Ingredients:

(this is for a 35x25cm size, 3 layers)

12 Eggs (separeted)

400g (2cups) White Sugar

1kg Mascarporne

65 pieces Savoiardi bisquit

Fresh Espresso Coffee (the better your espresso, the better the result and taste)- about 10-12 shots

Unsweetened Raw Cocoa Powder - about 100g.

The making:

Brew the coffee and let it cool.

Separate the eggs, beat the yolk with 3/4 of the sugar till creamy. Add Mascarpone.

Here i have added 1 lemon zest, and a teaspoon of vanilla extract with half lemon juice. These things are not in the authentic recipe version, but i normally alter recipes the way I prefer by taste.

Beat the Egg whites with the remaining sugar and gently mix it into the egg yolk mixture.

Option to add to your coffee a bit of Italian liquor, called Marsala (or dark Rum). Leave it out if you serve it to kids.

Dip the Savoiardi into the coffee one by one, be sure not to leave it in there, just dip it for a second each side.

Arrange them on the tray or bowl.

Spread a generous amount of this Mascarpone cream on the coffee dipped Savoiardi.

Repeat the process for the second and third layer, finish the top with the Mascarpone cream.

Dust the top with cocoa powder, let it cool overnight in the fridge.

Storage:

Fridge - couple of days covered with foil.

Freezer- up to 2weeks.

Bellissimo!