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    February 26, 2017

    Tiramisù!

    I've come to love tiramisù now that I've fine tuned my recipe to exactly suit my taste. The key to great tiramisù is to use mascarpone, and to beat the eggs until they're cloud-fluffy. Of course good espresso and high quality Marsala wine are a given!

    You can chill tiramisù in a large serving dish but I prefer to chill it in individual dishes. Be creative: wine glasses, champagne glasses or just about any kind of dish will work great.

    Tiramisù Dessert

    Tiramisù, meaning pick me up, is a relatively new Italian dessert that dates bake to the early 1970's. It was first made in Le Beccherie restaurant in Treviso. The restaurant still exists today and is still making tiramisù.

    Tiramisù

    Ingredients:

    For the coffee dip:
    1 ½ Cups (360 ml) espresso coffee
    1 Tsp sugar
    ⅜ Cup (90 ml) Marsala wine

    For the filling:
    5 eggs, beaten
    100 grams (3 ½ ounces) sugar
    250 grams (8 ounces) Mascarpone
    For the biscuit layers:
    300 grams (10 ½ ounces) Savoiardi biscuits (about 40 to 45)
    Unsweetened cocoa powder

    Procedure:

    For the coffee dip:
    Dissolve the sugar in the coffee and stir in the Marsala wine.

    For the filling:
    Beat the eggs until fluffy.
    Add the sugar and continue to beat until light and fluffy.
    Whisk in the Mascarpone by the spoonful.

    For the biscuit layers:
    Dip about a third of the Savoiardi (or lady fingers) in the coffee dip. Line the bottom of a serving dish with the Savoiardi. The dish should measure about 12 x 8 inches (30 x 20 cm), and be about 2 inches deep (4 cm ).

    Tiramisù Dessert
    Gently spread the filling over the Savoiardi. Repeat this process, ending with a layer of filling on top.
    Sprinkle the tiramisù lightly with the cocoa powder.
    Chill several hours, and serve.

    Tiramisù Dessert

    Tiramisù

    Print Recipe Pin Recipe Rate Recipe
    Prep Time: 15 minutes
    Total Time: 2 hours
    Tiramisù, meaning pick me up, is a relatively new Italian dessert that dates bake to the early 1970's. It was first made in Le Beccherie restaurant in Treviso. The restaurant still exists today and is still making tiramisù.
    Course: Dessert
    Cuisine: Italian
    Servings: 5

    Ingredients 

    For the coffee dip:

    • 1 ½ cups espresso coffee
    • 1 teaspoon sugar
    • ⅜ cup (90 mMarsala wine

    For the filling:

    • 5 eggs beaten
    • 3 ½ ounces sugar 100 grams
    • 8 ounces Mascarpone 250 grams

    For the biscuit layers:

    • 10 ½ ounces Savoiardi biscuits 300 grams, about 40 to 45
    • Unsweetened cocoa powder

    Instructions

    For the coffee dip:

    • Dissolve the sugar in the coffee and stir in the Marsala wine.

    For the filling:

    • Beat the eggs until fluffy.
    • Add the sugar and continue to beat until light and fluffy.
    • Whisk in the Mascarpone by the spoonful.

    For the biscuit layers:

    • Dip about a third of the Savoiardi (or lady fingers) into the coffee dip. 
    • Line the bottom of a serving dish with the Savoiardi. The dish should measure about 12 x 8 inches (30 x 20 cm), and be about 2 inches deep (4 cm ).
    • Gently spread the filling over the Savoiardi. Repeat this process, ending with a layer of filling on top.
    • Sprinkle the tiramisù lightly with the cocoa powder.
    • Chill several hours, and serve.
      Tiramisù Dessert

    Nutrition

    Serving: 85Grams | Calories: 594kcal | Carbohydrates: 60g | Protein: 15g | Fat: 30g | Saturated Fat: 16g | Cholesterol: 341mg | Sodium: 178mg | Potassium: 179mg | Fiber: 1g | Sugar: 22g | Vitamin A: 1204IU | Calcium: 116mg | Iron: 3mg
    Tried this recipe?Let us know how it was!

     

     

    I've come to love tiramisù now that I've fine tuned my recipe to exactly suit my taste. The key to great tiramisù is to use mascarpone, and to beat the eggs until cloud-fluffy

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    About

    Wendy at Roscioli
    I’m American and I’ve lived in Italy for nearly four decades with my Italian family. My passion and strength lies in sharing Italian stories, recipes and unique travel insights on my blog, my Flavor of Italy trips and tours, newsletter and podcast. Continue Reading...

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