Authentic Tiramisu
Apr 27th 2010, 12:46 pm
#1
Hit 16's
Thread Starter
Joined: Mar 2010
Location: Of all the gin joints, in all the towns, in all the world, she walks into mine
Posts: 13,112
Authentic Tiramisu
This from my Italian friend. And its the best I've ever tasted.
Ingredients
- 400g “Savoiardi” biscuits
- 150g Sugar
- 3 eggs (as fresh as possible)
- 400g Marscarpone cheese (as fresh as possible)
- 8 small cups of coffee (no sugar)
- 2 shot glasses of Cognac
- Cocoa powder
Procedure
- Prepare the coffee and put it all in a big cup, and add the Cognac.
- Whisk the egg whites with an electric whisk in a tall container until you get a very soft foam.
- Whisk the egg yolks with the sugar with an electric whisk, then add Mascarpone cheese and the previously whisked egg whites. Now whisk / fold by hand (very gently) until you get a uniformly even cream.
- Take a wide container or shallow bowl (I use shallow, rectangular Tupperware containers) and spread a first base of cream, cover now with a layer of biscuits after dipping them (for a very very short time) in the coffee. Spread a second layer of cream on top and cover with another layer of biscuits. Spread the last layer of cream and finally sprinkle a very thin layer of cocoa powder on top.
- Put the Tiramisu in the fridge and let it consolidate for at least 5 hours.
- Try not to eat all in one sitting.
Ingredients
- 400g “Savoiardi” biscuits
- 150g Sugar
- 3 eggs (as fresh as possible)
- 400g Marscarpone cheese (as fresh as possible)
- 8 small cups of coffee (no sugar)
- 2 shot glasses of Cognac
- Cocoa powder
Procedure
- Prepare the coffee and put it all in a big cup, and add the Cognac.
- Whisk the egg whites with an electric whisk in a tall container until you get a very soft foam.
- Whisk the egg yolks with the sugar with an electric whisk, then add Mascarpone cheese and the previously whisked egg whites. Now whisk / fold by hand (very gently) until you get a uniformly even cream.
- Take a wide container or shallow bowl (I use shallow, rectangular Tupperware containers) and spread a first base of cream, cover now with a layer of biscuits after dipping them (for a very very short time) in the coffee. Spread a second layer of cream on top and cover with another layer of biscuits. Spread the last layer of cream and finally sprinkle a very thin layer of cocoa powder on top.
- Put the Tiramisu in the fridge and let it consolidate for at least 5 hours.
- Try not to eat all in one sitting.
Apr 27th 2010, 8:46 pm
#2
Lost in BE Cyberspace
Joined: May 2009
Location: Dubai
Posts: 5,965
Re: Authentic Tiramisu
I think we shuold start a little 'come dine wih me' club and you should cook/make Tiramisu every night!
Apr 28th 2010, 10:20 am
#3
Lost in BE Cyberspace
Joined: May 2009
Location: Dubai
Posts: 5,965
Re: Authentic Tiramisu
seriously dude- that isn't tiramisu- thats why noone else maks it like your wife as your missus is making cake- Tiramisu isn't cake!
Apr 28th 2010, 3:28 pm
#4
MODERATOR
Joined: Apr 2008
Location: Province of Vicenza
Posts: 19,036
Re: Authentic Tiramisu
Sorry to be another one to disagree but it doesn't look like tiramisu to me either - and believe me when I say I've seen plenty of them.
Apr 28th 2010, 3:42 pm
#5
MODERATOR
Joined: Apr 2008
Location: Province of Vicenza
Posts: 19,036
Re: Authentic Tiramisu
I've spent the last 20 years in Italy and this is what it usually looks like:
http://www.google.it/images?hl=it&rl...ed=0CB0QsAQwAw
http://www.google.it/images?hl=it&rl...ed=0CB0QsAQwAw
Apr 28th 2010, 5:41 pm
#7
MODERATOR
Joined: Apr 2008
Location: Province of Vicenza
Posts: 19,036
Re: Authentic Tiramisu
This is what my wife makes!?
http://www.procedureman.com/uploaded...isu-722356.jpg
I don't care if you insult me, but i'm not going to sit here and listen to you insult my wifes Tiramisu
http://www.procedureman.com/uploaded...isu-722356.jpg
I don't care if you insult me, but i'm not going to sit here and listen to you insult my wifes Tiramisu
If you both like it and it tastes great then buon appetito.
Apr 28th 2010, 6:48 pm
#8
A bubbly-jock...
Joined: Mar 2005
Location: Teneriffe
Posts: 6,262
Re: Authentic Tiramisu
This from my Italian friend. And its the best I've ever tasted.
Ingredients
- 400g “Savoiardi” biscuits
- 150g Sugar
- 3 eggs (as fresh as possible)
- 400g Marscarpone cheese (as fresh as possible)
- 8 small cups of coffee (no sugar)
- 2 shot glasses of Cognac
- Cocoa powder
Procedure
- Prepare the coffee and put it all in a big cup, and add the Cognac.
- Whisk the egg whites with an electric whisk in a tall container until you get a very soft foam.
- Whisk the egg yolks with the sugar with an electric whisk, then add Mascarpone cheese and the previously whisked egg whites. Now whisk / fold by hand (very gently) until you get a uniformly even cream.
- Take a wide container or shallow bowl (I use shallow, rectangular Tupperware containers) and spread a first base of cream, cover now with a layer of biscuits after dipping them (for a very very short time) in the coffee. Spread a second layer of cream on top and cover with another layer of biscuits. Spread the last layer of cream and finally sprinkle a very thin layer of cocoa powder on top.
- Put the Tiramisu in the fridge and let it consolidate for at least 5 hours.
- Try not to eat all in one sitting.
Ingredients
- 400g “Savoiardi” biscuits
- 150g Sugar
- 3 eggs (as fresh as possible)
- 400g Marscarpone cheese (as fresh as possible)
- 8 small cups of coffee (no sugar)
- 2 shot glasses of Cognac
- Cocoa powder
Procedure
- Prepare the coffee and put it all in a big cup, and add the Cognac.
- Whisk the egg whites with an electric whisk in a tall container until you get a very soft foam.
- Whisk the egg yolks with the sugar with an electric whisk, then add Mascarpone cheese and the previously whisked egg whites. Now whisk / fold by hand (very gently) until you get a uniformly even cream.
- Take a wide container or shallow bowl (I use shallow, rectangular Tupperware containers) and spread a first base of cream, cover now with a layer of biscuits after dipping them (for a very very short time) in the coffee. Spread a second layer of cream on top and cover with another layer of biscuits. Spread the last layer of cream and finally sprinkle a very thin layer of cocoa powder on top.
- Put the Tiramisu in the fridge and let it consolidate for at least 5 hours.
- Try not to eat all in one sitting.
OK sounds interesting but can you please explain the coffee sections of the recipe. Why 8 small cups?...if you are just going to quickly dip the biscuits..what's wrong with a large cup of coffee? I presume the coffee is to be cold?
Apr 28th 2010, 7:38 pm
#9
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Joined: Apr 2008
Location: Province of Vicenza
Posts: 19,036
Re: Authentic Tiramisu
You know why I think it says 8 small cups?
I think it is the equivalent of 8 espresso but when Italians make this dish they do indeed make a larger pot of coffee. It is strong Italian coffee though and contrary to the above recipe can be sugared to taste.
Not everybody uses cognac either. Some use marsala and most use nothing but the coffee.
Yes - coffee should be cooled before dipping. The impatient cook does not dip but just dribbles coffee directly over the biscuit layer.
I think it is the equivalent of 8 espresso but when Italians make this dish they do indeed make a larger pot of coffee. It is strong Italian coffee though and contrary to the above recipe can be sugared to taste.
Not everybody uses cognac either. Some use marsala and most use nothing but the coffee.
Yes - coffee should be cooled before dipping. The impatient cook does not dip but just dribbles coffee directly over the biscuit layer.
Apr 29th 2010, 5:14 am
#10
Hit 16's
Thread Starter
Joined: Mar 2010
Location: Of all the gin joints, in all the towns, in all the world, she walks into mine
Posts: 13,112
Re: Authentic Tiramisu
Nescafe would do, I suppose, but I think its a bit like the wine you use in cooking--the dish is only as good as the wine you use.
Apr 29th 2010, 5:20 am
#11
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Joined: Apr 2008
Location: Province of Vicenza
Posts: 19,036
Re: Authentic Tiramisu
One of these?
It's called a moka.
It's called a moka.
Apr 29th 2010, 5:23 am
#12
Hit 16's
Thread Starter
Joined: Mar 2010
Location: Of all the gin joints, in all the towns, in all the world, she walks into mine
Posts: 13,112
Apr 29th 2010, 5:30 am
#13
MODERATOR
Joined: Apr 2008
Location: Province of Vicenza
Posts: 19,036
Re: Authentic Tiramisu
Prego. 
Apr 29th 2010, 11:08 am
#14
Lost in BE Cyberspace
Joined: May 2009
Location: Dubai
Posts: 5,965
Re: Authentic Tiramisu
I use Tia Maria - delicious! and a bit more than two shots- just keep tipping it in!
May 1st 2010, 4:59 pm
#15
A bubbly-jock...
Joined: Mar 2005
Location: Teneriffe
Posts: 6,262
Re: Authentic Tiramisu
You know why I think it says 8 small cups?
I think it is the equivalent of 8 espresso but when Italians make this dish they do indeed make a larger pot of coffee. It is strong Italian coffee though and contrary to the above recipe can be sugared to taste.
Not everybody uses cognac either. Some use marsala and most use nothing but the coffee.
Yes - coffee should be cooled before dipping. The impatient cook does not dip but just dribbles coffee directly over the biscuit layer.
I think it is the equivalent of 8 espresso but when Italians make this dish they do indeed make a larger pot of coffee. It is strong Italian coffee though and contrary to the above recipe can be sugared to taste.
Not everybody uses cognac either. Some use marsala and most use nothing but the coffee.
Yes - coffee should be cooled before dipping. The impatient cook does not dip but just dribbles coffee directly over the biscuit layer.
Si, Lorna's right. My friend makes the coffee in one of those aluminium screw-apart coffee pots (they've probably got a name) where the water goes in the bottom half, the coffee in the middle bit, and then it percolates into the top when you put it on the heat.
Nescafe would do, I suppose, but I think its a bit like the wine you use in cooking--the dish is only as good as the wine you use.
Nescafe would do, I suppose, but I think its a bit like the wine you use in cooking--the dish is only as good as the wine you use.