The name of this gorgeous Italian dessert comes from ‘Tireme Su’ in the Treviso dialect which translated means ‘pick me up‘. According to historical records in Treviso, the dessert was first made in 1800. In the latter part of the 20th century, it became really popular around the world and became known as Tiramisù.
There are a variety of recipes for making this delicious coffee dessert, but some of them are very complicated, This one is very straightforward as it can be made in about 30 minutes and it still achieves the ‘wow’ factor when everyone tastes the first spoonful!
- 3 teacups of cold strong black coffee
- 3 tablespoons of caster sugar
- 2 medium eggs- separated
- 250g Mascarpone cheese
- 300 ml whipped heavy cream
- 1 pack of Savoiardi biscuits (sponge fingers)
- 6 tablespoons Amaretto liqueur
- Sieved cocoa powder- to decorate
- Pour the cold coffee into a large bowl. Add half of the Amaretto, whisk and set aside.
- In a separate bowl beat the egg yolks with the sugar with an electric whisk for about several minutes until the mixture is thick and pale gold in color.
- Add the Mascarpone to the egg yolk mixture and blend well.
- Very gently fold the whipped cream into the egg yolk mixture using a large metal spoon.
- In a third large bowl, beat the egg whites until they are stiff and form soft peaks. Using the metal spoon, fold this meringue mixture very gently into the cream mixture with the remaining liqueur
- Dip each biscuit in turn in the coffee liqueur mixture.
- Cover the bottom of a 20cm glass fruit bowl with a layer of biscuits.
- Spread a layer of half of the cream mixture over the biscuits.
- Repeat this process again, using the remaining biscuits, and finish with a cream layer.
- Smooth the surface of the cream and dust with the cocoa powder.
- Chill the Tiramisù in the refrigerator for two-four hours. The longer you leave the Tiramisù to chill, the better the flavors will develop.