Tiramisu, My Favourite Italian Dessert

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.

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
Tiramisu

Tiramisu
 
All Rights Reserved:
Ingredients
  • 200mls espresso
  • 4 eggs, separated
  • 90g icing sugar - I used fructose
  • 250g mascarpone
  • 5mls vanilla extract
  • 20 ladyfinger biscuits
  • 90mls Cointreau
  • 20g dark chocolate
  • cocoa powder for decorating
Method
  1. make the coffee and allow to cool in a shallow dish
  2. beat the egg whites with the icing sugar to soft peaks
  3. beat the eggs yolks
  4. add the mascarpone and beat until mixed
  5. mix in the vanilla extract
  6. fold in the egg whites
  7. quickly dip the ladyfingers into the coffee and line the bottom of the dish
  8. sprinkle over 45mls Cointreau
  9. add half of the mascarpone mixture
  10. grate the chocolate over the top
  11. quickly dip the ladyfingers into the coffee and make a second layer
  12. sprinkle over 45mls Cointreau
  13. top with the remaining mascarpone mixture
  14. refrigerate until set – preferably over night
  15. just before serving sift cocoa powder over the top
My Notes
you can use more chocolate between the layers if you want

 

Click on the links for conversions and notes.
Lavender and Lime Signature

Top of Page

15 thoughts on “Tiramisu, My Favourite Italian Dessert

  1. Oh dear! this tiramisu is the ultimate treat! And me too, like the addition of Cointreau in it!

  2. 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 would ♥ to hear from you (please note comments will only be visible once I reply)

This site uses Akismet to reduce spam. Learn how your comment data is processed.