ITALY
Tiramisu
30 min
4 servings
Medium
It is perhaps the most famous Italian dessert: Tiramisu. Tirami sù is Italian for “Pull me up” or “lift me up”. This name is derived from the energy-rich ingredients that this Italian delicacy contains: eggs, coffee, sugar and mascarpone. Where the dish comes from exactly is unclear to this day. For decades there has been a debate between the Italian regions of Friuli and Veneto about the origin of this delicious dessert.
Preparation time: 30 min
Cooling time: 4 hours (not necessary, but then the tiramisu will be best)
Preparation method
Preparation
Brew 2 strong cups of coffee and let it cool down
Bring the mascarpone to room temperature
Step 1: Prepare the mascarpone mixture
Separate the egg yolks from the egg white (Note! Do not throw away the egg white, you will need this later)
Mix the sugar with the egg yolk until smooth
Add the mascarpone and 2 tablespoons of whipped cream and mix briefly
Beat the egg whites in another bowl until stiff (see tip)
Immediately fold the beaten egg white into the mascarpone mixture
Add 2 tablespoons of rum
Tip: if even a little bit of fat gets into the protein mixture, it will not become stiff. To prevent this, you can rub your baking utensils with lemon juice and pat dry with a paper towel. The ultimate test: turn the bowl upside down. If the egg white does not move, you have succeeded!
Step 2: Prepare the tiramisu in the baking dish
Grate the dark chocolate
Dip the lady fingers briefly in the cooled coffee
Cover the bottom of the baking dish with the lady fingers
Add a layer of the mascarpone mixture
Cover with the chocolate grater
Repeat this 1 or 2 times (the amount of layers depends on the size of your baking dish) and make sure to finish with a layer of chocolate grater.
To stiffen the tiramisu and make it extra tasty, keep the tiramisu in the fridge for at least 4 hours.
Buon appetito! ('Enjoy your meal')
Riccardo told us why he loves Italy so much and what the biggest differences are between Dutch and Italian eating habits.
Ingredients
300 grams of mascarpone
125 grams of sugar
3 eggs
2 cups of coffee (it is best to use a real Italian percolator for this, but another strong cup of coffee is also fine)
1 pack of lady fingers (or in Italian: Savoiardi)
2 tablespoons of rum
2 tablespoons of whipped cream
100 grams of dark chocolate
salt
Necessities
Mixer
2x mixing bowl
Oven dish
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