I've tasted amazing (in Venice) and not so good (at local cafés, mostly) tiramisu around the world over the years but never actually tried making it for myself. I suspect that some of the lesser-quality samples I have tasted were less than liberal with the marscapone, which is expensive but an essential component for this dish. I also know that it takes a swift hand to dip the ladyfingers quickly enough to not let them get soggy before adding them to the dish, and that there's a fine line between a liberal dose of alcohol and too much; we are, after all, aiming for dessert, not sloshy pudding. That's how it came to have its own entry in my 101 in 1001 project: #16 - Learn how to make tiramisu.
We are having my sweetie's family over for a barbeque tonight. The crayfish and pipis are defrosting as we speak and I am going to try and work out how to barbeque a chicken with half a can of beer up its butt (I didn't just make that up - we were given a contraption and a recipe to help us do this, and apparently it tastes great). So, armed with Mum's recipe, I had a go at making tiramisu for dessert.
- 2 egg yolks
- 2 tablespoons sugar
- 2 teaspoons vanilla essence
- 500 g marscapone cheese
- 250 ml strong black coffee
- 2 tablespoons brandy or kahlua
- 24 lady sponge fingers
- cocoa powder to sprinkle
- Gently mix egg yolks, sugar and vanilla essence in a bowl until a creamy consistency.
- Add cheese and fold to obtain a cream.
- In a separate bowl, mix coffee and brandy/kahlua together. Gently dip fingers into liquid one at a time.
- Layer biscuits, cream, biscuits, cream in a dish, ending with cream mixture on top.
- Sprinkle with cocoa and chill to set. Serves 6-8 people.