I have never had to make tiramisu before but when Gill from Le Creuset suggested I make this in my new rectangular cassis dish, I knew it was about time I set my hand to it. This was how I arrived at the theme for the challenge I set, asking people to bake something sweet they had never baked before. In my 20’s I spent a lot of time in restaurants. My usual supper was chocolate mousse but when I met Vasili my dinner choice changed from rich chocolate to the comfort food of tiramisu. This dish did more than just pick me up, it was a hint of something soothing to my soul. A lady made this dessert for the restaurant, and if there were any leftovers, they would be brought home for me to enjoy. If I entertained in the restaurant I felt guilty about ordering tiramisu as I was depriving a paying guest of the pleasures of this dessert. That relationship ended when I was 24, but my love for the dessert did not.
Today’s inspirational recipe from Lavender and Lime ♥ Tiramisu ♥ #LavenderAndLime Share on X
When Dave and I got married we went to Italy for our honeymoon. In a restaurant set in the ramped entrance to an old mansion I asked the very good looking Italian waiter for the dessert menu – this was before I learnt to speak Italian. He answered “for dessert you must look at me”! He dished up a heaped plate of nonna’s tiramisu and it must have been one of the best I had ever tasted. The recipe I have come up with is a combination of all the recipes I have come across. It needs a deep dish or you will end up with an overflowing cascade of the filling. If you do as I did and use the 26cm rectangular Le Creuset dish I would recommend you forgo the second layer of ladyfinger biscuits.
Tiramisu
Ingredients
- 200 mls espresso
- 4 eggs, separated
- 90 g fructose
- 250 g mascarpone
- 5 mls vanilla extract
- 20 ladyfinger biscuits
- 90 mls Cointreau
- 20 g dark chocolate
- cocoa powder for decorating
Method
- make the coffee and allow to cool in a shallow dish
- beat the egg whites with the fructose to soft peaks
- beat the eggs yolks
- add the mascarpone and beat until mixed
- mix in the vanilla extract
- fold in the egg whites
- quickly dip the ladyfingers into the coffee and line the bottom of the dish
- sprinkle over 45mls Cointreau
- add half of the mascarpone mixture
- grate the chocolate over the top
- quickly dip the ladyfingers into the coffee and make a second layer
- sprinkle over 45mls Cointreau
- top with the remaining mascarpone mixture
- refrigerate until set – preferably over night
- just before serving sift cocoa powder over the top
Notes
Click on the links for conversions and notes.
A grand recipe for tiramisu Tandy and beautifully photographed.
🙂 Mandy
thank you so much Mandy – I had to force myself not to eat the tiramisu until I got the perfect pic 🙂
Oooh yum yum – this was definitely worth covering your kitchen counters! First time I’ve seen Cointreau added to it – think it would work really well with the chocolate. Sigh…now I’m craving…
I could not find any vin santo so decided to use what I had at home 🙂
I am going to make this the very next time I have guests!
(love the photo *grin*)
Friday greets to The Builder Man 🙂
Friday greets back and THANK YOU for my lovely background 🙂
Oh dear! this tiramisu is the ultimate treat! And me too, like the addition of Cointreau in it!
thanks Vanessa 🙂
Love your recipe.
thank you so much 🙂
This recipe sounds delicious!!
it was fantastic, down to the last bite 🙂