Tiramisu

21 November 2013 / 08:11:27 GRReporter

2661 reads

Danielle Lachana

''Tiramisu'' is perhaps one of the most famous Italian desserts worldwide. The Italian word means ''pull-me-up'' or, even more appropriately, ''pick-me-up'', namely something that makes you feel better and more lively - which is very apt considering its content in strong Italian espresso coffee, sugar and, more recently, alcohol.

Although it probably originated from a layered dessert such as an Italian version of a trifle, it is generally agreed that it is a ''modern'' conception. Many places in Italy have attempted to claim its origins, but in general it would appear to have been ''born'' in Treviso (close to Venice) at one of two or three restaurants, and specifically at ''Le Beccherie'', where it was originally said to have been made in 1981, without egg whites or alcohol, but definitely with coffee!

Today there are a multitude of versions of this dessert, from those with chocolate, strawberries, lemon or pineapple to those with coconut and even beer! In addition there are also cake versions, ice cream versions and cheesecake versions. More surprisingly perhaps, there are even savoury variants, including those with cheese and tomato, spinach or leeks!

The version I propose veers towards the traditional, coffee-based one, only perhaps a little lighter than the original due to the inclusion of the egg whites and, following the more recent trends, with the addition of alcohol, which has now become synonymous with the dessert.

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RECIPE

Serves 8 - 10

METHOD

Separate the egg yolks from the whites and beat the yolks with the sugar until quite light and creamy.

Add the mascarpone (it is easier to mix in if it is at room temperature) and mix until well combined.

Whisk the egg whites until quite firm then incorporate gently into the mascarpone mixture.

Make sure the coffee is still quite hot and transfer to a bowl. Stir in the 1 tbsp sugar until dissolved followed by the cognac or liqueur .

Briefly dip the Savoiardi biscuits into the coffee mixture and let any excess drip off before laying them in the bottom of a glass bowl.

Cover with a layer of the mascarpone mixture then top with another layer of coffee-dipped Savoiardi biscuits. Cover with another layer of mascarpone mixture and continue in this way until all the ingredients are used up and ending with the mascarpone.

Dust with sieved cocoa powder, cover with cling film (plastic wrap) and refrigerate for at least three hours, but preferably overnight.

Serve in individual bowls.