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I am not a big fan of Tiramisu in the States, it can be a boozy, mushy mess and nothing I would ever want to order. So when I was given a heaping plate for dessert at a friends house when we first arrived, I was a little nervous about how I was going to finish it all to be polite- well it didn't seem to be a problem at all because it was lick-your-plate amazing! So what's the difference in the dish served at restaurants State-side vs. that of Italy? First off the eggs - this recipe calls for fresh egg yolks not whipped cream or imitation eggs making it much richer and secondly it's all in the lady-fingers! When Jason first asked for a lady-finger recipe to make this dish, our friend Daniella balked - "No, why would you do that? You buy Pavesini." And she was right! They perfectly hold up after being soaked in coffee & layered with cream.
Tiramisu literally translates to "pick me up" and it sure does with all the coffee, eggs & sugar.
Tiramisu - Serves 8 (use a 9x6 dish)
4 egg whites 4 egg yolks 1 1/4 cups or 125 g confectioner's sugar 1 3/4 cups or 325 g mascarpone cheese box of Pavesini ladyfingers 3/4 cup or 200 ml freshly brewed extra strong coffee or espresso, cooled/room temperature 3 oz. or 100 g dark chocolate, grated unsweetened cocoa powder for dusting Click for directionsVia Mariano Pallottini
