This post is also available in Italiano
Months ago, when this blog was just created, Jasmine had talked to me about the version of tiramisu for children that she prepares with milk, chocolate, and tons of sugar. The recipe was created for herself and her sister, who don’t really like coffee.
My roommate asked me one month in advance to make Tiramisu (the real one) for his family, who was coming to visit Italy. I made it, and it was a great success. Perhaps it is the Italian air, but three people ended up gobbling a kilo and three hundred grams of tiramisu with a nip of brandy!
For a large tray of tiramisu, you will need the following:
- 400 g of ladyfingers
- 5 eggs
- 5 tablespoons of sugar
- 500 g of mascarpone cheese
- coffee, diluted with cold water
- a dash of brandy (optional)
- unsweetened cocoa powder
Separate the yolks from the whites and set them aside.
In a bowl, whisk the egg yolks and sugar with an electric mixer for at least 5 minutes, until you have a thick cream, then stir in the mascarpone by spoonful, and mix with the electric mixer blending all ingredients well.
In a separate bowl, beat the egg whites until very firm, and then blend in the mascarpone cheese stirring gently, from bottom to top, with a wooden spoon.
Take a baking pan, preferably rectangular (so it is easier to create an even layer of cookies), wet the ladyfingers in coffee (appropriately “corrected” with brandy if you like), and then lay down the first layer, pour a layer of mascarpone cream, then add another layer of ladyfingers, proceeding in this manner until all of the ingredients are used.
Obviously, you need to finish off the baking pan with a generous layer of mascarpone cream, and cover it with a thin layer of unsweetened cocoa.
Cover the baking pan with plastic wrap, and let it sit in the refrigerator for at least three hours, then serve.
Bon Appetit! But be careful not to overdo it, we are entering swimsuit season!