Author: Marisa Lopez Chicote Tiramisu
Tiramisu is one of my favourite desserts.
The word Tiramisù literally means “pick me up”. It comes from the Treviso dialect, “Tireme su”, Italianised into Tiramisù in the latter half of the 20th century. Historical records state that Tiramisù originated in Treviso in 1800. It is said that this dessert was invented by a clever “maitresse” of a house of pleasure in the centre of Treviso.
Ingredients
- EGGS, 4 separated yolks and whites
- ICING SUGAR, 100 grams
- MASCARPONE CHEESE, 500 grams
- COFFEE espresso, 250 ml (about a cup)
- LADYFINGERS, 200 grams
- COCOA POWDER, 3 tbs
Elaboration:
1. Spread out the ladyfingers on a tray, and brush with the coffee using a pastry brush, until soaked but not soggy (you should be able to hold it without it collapsing).
2. Mix egg yolks with the icing sugar, whisk (with electric whisk) until light and creamy (the color of the mixture should lighten).
3. Stir in the mascarpone into this mixture.
4. Whisk the egg whites until they form stiff peaks(you should be able to turn the bowl upside down and the whisked egg whites not slip out).
5. Gently but thoroughly fold into the mascarpone mixture.
6. In a glass dish (preferably square/oblong) put alternate layers of cream mixture and biscuit – starting and finishing with the cream mixture.
7. Leave for at least 3 hours to chill in the ‘fridge. Preferably overnight.
8. Dust the top with cocoa powder.
About the Author: Marisa Lopez Chicote is an event planner and mother of 5, living in Cairo and Muslim since 1985, alhamdullah. She loves travelling and cooking.
Recent Posts: