Tiramisu – An Italian dessert classic

The Queen of Desserts

There are many recipe varieties available for Tiramisu. I got this recipe from a friend and it’s pretty close to the original. „Close“ as it contains a little Amaretto which the original doesn’t.

Like Zabaione this recipe is made with raw eggs. Is there a risk of Salmonella infection? I have been making this recipe for years and have never had any issues. The important thing to know is that Salmonella bacteria actually sit on the egg shells and not inside the egg. A hen’s intestine can contain Salmonella and when laying an egg the bacteria can get passed onto the shells.
When cracking open an egg these bacteria could make their way into the food. Could. Make sure to buy fresh high quality eggs and keep them cool.
I have also read that you should crack open eggs with a knife or spoon and not on the edge of the bowl you are then going to prepare your food in. Discard the egg shells immediately and wash your hands. All dishes prepared with fresh eggs must be refridgerated and eaten up quickly.

Tiramisu is made up of five layers: Two layers of ladyfingers, two layers of mascarpone cream and one layer of sifted cocoa powder.

Ingredients and preparation (Part 1)

Approx. 350 ml cold strong espresso
Approx. 300 – 400 g ladyfingers (depending on the size of your dish)
1 square serving dish

4 egg yolks
100 g icing sugar (sifted)
2 cl Amaretto

Place these ingredients in a bowl and mix on medium-high speed for about 3 minutes until the mixture becomes pale and creamy.

Add
15 g vanilla sugar (I make my own)
500 g Mascarpone
and mix on medium speed until mascarpone is well combined and the mixture creamy.

Beat the 4 egg whites until stiff and fold into the mascarpone mixtures carefully.

Preparation (Part 2)

Pour the espresso in a bowl wide enough to fit one ladyfinger horizontally.

Drop a ladyfinger into the espresso and take it out immediately and place it sugar-side up into the square dish. You do not want to soak the ladyfingers in the coffee until they get all spongy and fall apart. Drop – Pick up – Place into dish.

Continue to do this until the dish is lined with ladyfingers. You might need to cut the ladyfingers when you come to the last row depending on the shape of your dish. Cut first, and then soak in coffee.

Pour over half the mascarpone cream and smooth out with an offset spatula or the back of a big spoon.

Then soak the ladyfingers in coffee again as described above until you have covered the cream with a second layer. Pour over the remaining cream and smooth out. Cover with foil and put into the fridge immediately, preferably overnight.

Before serving sift a generous layer of cocoa powder over the cream.

Preparation time is approx. 30 minutes.

I hope you enjoy this recipe.