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
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Tiramisu

Recipe Category: Dessert
All Rights Reserved: an original recipe from Lavender and Lime

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

you can use more chocolate between the layers if you want

Click on the links for conversions and notes.

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