Coffee soaked lady fingers layered with creamy dreamy filling made from mascarpone cheese and egg yolks. With just a handful of ingredients this amazingly simple dessert will always be a favorite of mine.
Tiramisu stole my heart years ago, when I had my first taste. It was love at first bite. It was like stepping into another world where everything is perfect! It’s like flying without wings, only a little bit of pixie dust, just like the dust of cocoa powder sprinkled on top of the cake.
It’s light and airy, sweet and creamy. It is a classic dessert that will never die.
There are lots of recipes for Tiramisu, lots of them almost identical but I can’t say for sure where the original recipe is coming from. It’s been one of those recipes that it’s being passed from generations to generations. With every new generation it’s being adapted to fit the taste buds.
If you have ever made Tiramisu you most likely know there are two types of Tiramisu recipes. Ones that calls for whipped egg whites and ones that call for heavy cream. I have made Tiramisu both ways, but this time I made it different. Just a little.
My Tiramisu is made by layering coffee soaked lady fingers and a mixture of mascarpone cheese, egg yolks, sugar and milk. Since I wanted to hold its shape better I left out both the heavy cream and the egg whites.
The filling is made by creaming egg yolks with sugar and milk and just gently cooked, whisking constantly so the egg does not scramble. If you are scared the eggs might cook, you could use a double boiler, but with a little bit of practice, whisking by hand for about 3 minutes it’s not hard.
Once the egg yolks are slightly cooked, the waiting starts.
Tiramisu is not just a pick-me-up dessert, but it can also be called the test-for-patience dessert.
Once the egg yolks reach boiling point you have to let them cool for a while at room temperature followed by some refrigeration time. Mascarpone cheese and mixed in and the cake is assembled. Refrigerate over night! No peaking. No testing. No tasting! Just let the flavors come together. The longer it sits, the better it gets.
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Sending love your way,