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L'ottimo

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Tiramisu

Tiramisu

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I have come to realize that I've been spoiled rotten with the food I grew up on. Having a wood fired pizza oven in the garden makes for great dinner parties, but I have a growing suspicion that it was not only my dad's delicious pizzas (mi scusa papa) that people were excited about, equally important was my mom's tiramisu. Now I'm not only saying that because my mom holds a law degree and I'm 100% ripping off her recipe without having paid copyrights, it's also the single most requested recipe I've shared among friends. So, it's time the world gets introduced to her stellar tiramisu. Very traditional, very simple, absolutely irresistible.

Ingredients #

For about 6 (or 4 if you're in that mood)

Method #

  1. Separate the egg yolks from the whites in two large bowls. Add the sugar and a pinch of salt to the egg yolks and beat it together until it's a pale smooth mixture. Add the mascarpone to this mix and beat it together until smooth.

  2. Beat the egg whites until stiff peaks form. Then add the egg whites to the mascarpone and yolk mix and fold them in gently, making sure not to deflate the mixture too much.

  3. Pour the espresso and brandy in a deep plate and get a dish ready in which you want to make the tiramisu, something not too deep like an oven/pie dish works great.

  4. Soak enough lady fingers in espresso to fully cover the bottom layer of the tiramisu dish. Then add a layer of the mascarpone mix, and repeat these layers until your dish is full! I only managed two layers of lady fingers, but no stress: this dish truly is about the mascarpone layer.

  5. Now the hardest part: LEAVE THIS IN THE FRIDGE OVERNIGHT or at least a few hours before you eat it. I know. I'm so sorry. Right before serving, grate an irresponsible amount of dark chocolate over the tiramisu, and tuck in.

Low effort, high reward just how we like our desserts.