Tiramisu
Preamble
If pizza is the most travelled of Italian dishes, then tiramisu is the country's most famous dessert. Yet its origin is relatively recent. Whilst the cassata (almost as famous) and other special Sicilian icecreams originated in the 1800s, tiramisu was first made last century in the north of Italy in Treviso for a tired traveller in need of a 'pick me up' which is what the name means - 'lead me on' and 'pull me up'.
Ingredients
12 Savoiardi biscuits (2 per person)
up to 6 very strong espresso cups of coffee (short not long)
30-60 ml brandy
4 egg yolks
2 egg whites
lemon and a pinch of salt
40 grams sugar
15 ml pure cream
250 grams mascarpone cheese
Droste cocoa powder
Method
Beat yolks and sugar in the mixer for at least 15 minutes till the mix is fluffy and the sugar completely amalgamated.NOTE: some people use caster sugar, it is quicker but the result is better with normal sugar.
Add pure cream and mascarpone and then the brandy
Take a stainless bowl and wipe with a little lemon juice. Dry the bowl and then beat the egg whites with a pinch of salt till firm ( the egg whites are very delicate and to get them firm, as they need to be for tiramisu, it is important to have an absolutely clean, dry bowl.)
Fold the stiff egg whites into the cheese, cream, yolk, sugar mixture.
Mix coffee and brandy together.
Take the biscuits and dip them into the mixture of coffee and brandy. Just hold them down and immerse them completely in the liquid, then lift, shake off excess and lay flat in dish. Do not put too close together so that there is room to cut in between each portion.
With spoon put cheese mix on top of each one.
Layer another dipped biscuit on top pressing down the mixture so that it spreads
Cover all the top with the remainder of mixture making sure to coat all the biscuits.
Put in fridge uncovered, let it get really cold, before serving, sprinkle cocoa powder over.
Don't soak the biscuits long in the coffee, brandy mixture. They should not soften, just absorb what liquid they can. However some biscuits will absorb more coffee but start with one cup per person. Make more if necessary
Some people use Strega or Marsala but their flavours are not good with the coffee and mascarpone. The brandy flavour works better.
On the Savoiardi brand package there is a recipe for tiramisu which is the same as Silvana's. No one else in Australia that she knows of is doing it her way, that is, not cooking the zabaglione. Everyone here does it with cooked zabaglione - and that way, it is not tiramisu anymore.
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