Mascarpone tiramisu
One of the many options for a tasty dessert made of cream cheese, ladyfingers, eggs and other ingredients. Tiramisu is closely linked to the Veneto region and often credited to the city of Treviso. Its name literally invites you to pick me up, a nod to the energizing duo of coffee and sugar. Home cooks love serving it in glasses where the layers of soaked ladyfingers and mascarpone cream look elegant and set neatly.
Ingredients:
- 250g /8,8oz / 1cup mascarpone cream cheese
- 100g / 3,5oz / 0,4cup ladyfingers
- 50g / 1,7oz / 0,4cup powdered sugar
- 1 cup strong black drip coffee
- 1 pack of vanilla sugar (20g / 0,7oz)
- 2 eggs
- cocoa or grated dark chocolate
- rum aroma (or rum)
Recipe steps:
- Whisk the egg yolks with the sugar and vanilla sugar until foamy.
- Add a spoonful of drip coffee and a spoonful of rum aroma (you can also use rum) and mix everything.
- Then stir in the mascarpone.
- Beat the egg whites until stiff and add them to the cream.
- Add a teaspoon of rum aroma (or rum) to a cup of drip coffee and mix.
- Put ladyfingers in the glasses and sprinkle with coffee.
- Put the mascarpone cream on the ladyfingers and repeat the process until you have a full glass.
- Sprinkle the surface of the dessert with cocoa or grated dark chocolate and put it in the fridge to cool for at least 1 hour (but ideally overnight).
Ingredients and balance:
Success starts with firm well chilled mascarpone, fresh eggs and strong coffee. Use Savoiardi ladyfingers since they keep their shape and absorb just enough liquid. Vanilla rounds out the aroma and a touch of rum or rum essence adds depth. Adjust sweetness to your coffee choice, a darker roast may call for a little more sugar.
Technique notes:
Whisk yolks with sugar until pale and airy, then fold in mascarpone gently with a whisk so the cream stays smooth. Beat egg whites to stiff peaks and fold them in gradually to keep the texture light. Dip ladyfingers very briefly and layer immediately, over soaking leads to collapse. Chill for at least four hours and preferably overnight so the dessert firms up and the flavors blend. Dust with cocoa right before serving so the top stays velvety.
Variations and ideas:
Swap rum for Marsala dessert wine or a hint of Amaretto for a soft almond tone. Add a light touch of orange zest or a few drops of orange liqueur for brightness. Chocolate lovers can tuck in shavings of dark chocolate between layers. A summer twist works with thin slices of strawberries or a ribbon of raspberry purée used sparingly to avoid soggy biscuits. For caffeine free versions use good decaf coffee and for a child friendly take try a mild barley based coffee drink.
Serving and storage:
Serve well chilled and cut or scoop with a clean spoon so the layers hold. The dessert keeps for two days in the refrigerator and the taste becomes even more harmonious during the first twenty four hours. Freezing is not advised since thawing changes the texture of both cream and biscuits.
Safety and alcohol free options:
If using raw eggs choose pasteurized ones or warm the yolks with sugar over a gentle bain marie until hot to the touch, then whip. You can skip raw egg whites and fold in unsweetened whipped cream to keep the filling light. Leave out alcohol entirely and replace it with coffee syrup or a few drops of vanilla extract. A gluten free version works with gluten free ladyfingers and a lactose free version can be made with lactose free mascarpone and cream.
