While I’m not yet sharing Christmas recipes, I leave you with one of the best treats I put together recently. This is a very traditional tiramisu, italian style – ladyfinger biscuits dipped in coffee and layers of mascarpone cream, made with eggs.
I add two ingredients that are technically optional, but I feel they add a lot to the equation. Especially if you’re baking for the whole family, you may want to leave out the wine in the syrup. The orange zest gives a slightly fruity side to the mascarpone cream, and to me it is what brings this recipe to the next level.
Classic Italian Tiramisu
my version of the traditional italian recipe
Ingredients
- 600 g mascarpone cheese
- 180 g white sugar
- 4 eggs
- 1 tsp cinnamon powder
- zest of one orange (optional)
- 400 ml strong coffee
- 3 tbsp Port wine or Brandy (optional)
- 24 ladyfinger biscuits (enough for 2 layers)
- cocoa powder
Instructions
- Prepare a strong coffee to your liking (it can be from pods or filter). Set aside to cool down.
- In the meantime, separate the egg whites and yolks. Beat the whites to stiff peaks in the mixer.
- In another bowl beat the yolks with the sugar.
- Add the mascarpone cheese, cinnamon and orange zest. Mix until incorporated.
- Carefully fold in the egg whites into the mixture, making sure to not overmix.
- Dip each ladyfinger biscuit in the cold coffee for only 1 or 2 seconds. Place them in a springform pan about 23 cm wide.
- Cover the first layer of biscuits with the mascarpone cream and smoothen it over.
- Repeat the two previous steps to make another tiramisu layer.
- Dust the top of the tiramisu with a generous amount of cocoa powder.
- Refrigerate for at least 3 hours before serving.
