Who can say no to Tiramisu.
The Tiramisù [tee-rah-mee-SOOH] is a Venetian speciality (from Treviso). It has a funny name, because Tiramisù in Italian means “lift me up“. Italian Tiramisu is famous in the whole world as a creamy delicious dessert with flavors of coffee and rum.
Although there are different variations of the recipe, here we present my Grandma’s recipe, replacing the Rum with Brandy.
1 cup all-purpose flour
1-1/2 table spoons dark run or brandy or marsala wine
Chocolate shavings for garnish (Preferably dark chocolate)
2 table spoons unsweetened cocoa
2 ounces espresso or extra strong coffee, at room temperature
8 ounces Italian mascarpone cheese
1 teaspoon vanilla
4 tablespoons of fine white sugar
To bake the ladyfingers, preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
In a medium bowl, whip egg yolks and 1/4 cup of sugar with an electric mixer until thick and pale. In a separate bowl, whip egg whites (with clean beaters) to soft peaks. Gradually sprinkle in the remaining 1/2 cup sugar while whipping to medium stiff peaks. Fold the egg yolk mixture into the egg whites. Gently fold in the flour and 1 teaspoon vanilla. The batter should be thick and pale yellow.
Trace two 9 inch circles onto the parchment paper using a cake pan as a guide. Spread or pipe batter to completely fill inside the lines of the circles. The batter should be about 1/2 inch tall.
Load the remaining batter into a pastry bag fitted with a half inch tip or hole. Draw parallel lines onto another piece of parchment that are 3 inches apart. Pipe the batter back and forth just between the lines in a compressed S motion, until you run out of batter. This is the part that wraps around the outside of the cake. (It helps to have it in one piece, but you can pipe individual fingers using the guidelines drawn on the paper if you prefer.) There may be extra.
Bake in preheated oven 10 to 15 minutes, until firm but not browned. Remove from the oven and dust generously with confectioners' sugar. Set aside to
To make the filling, In a large bowl, combine cheese, cream sugar, and brandy for 5 to 7 minutes or until the sugar dissolves. Whip the mixture fast to thicken. You can use a hand blender with whipping blades.
Take the espresso, let it cool to room temperature and mix with brandy and rest on a small plate. Dip each side of the freshly baked ladyfingers quickly (do not soak) and add a layer to the bottom of your serving dish. Top the dipped ladyfingers with about 1/3 of the cheese mixture; then repeat and top with the rest of mascarpone.
Cover the tiramisu and rest in the fridge for four hours or overnight.
Before serving, sprinkle cocoa and chocolate shavings on top.