This is my basic Tiramisu recipe, which has morphed into many versions for different events. As long as you have the basic principle of layering different ratios of whipped cream & mascarpone (or an alternate) between moistened savoiardi (ladyfingers), it allows you to create a version appropriate to the time of year, or the event.
This is the traditional version with espresso & mascarpone, I’ve added in a bit of brandy. It needs to be made the day before the event to allow it to set, and for the savoiardi to become cake-like.
Equipment: a 2½” deep 9 x 13 dish
Ingredients
8 egg yolks
⅔ c sugar
500 gr mascarpone cheese ( a bit less is okay if your supplier sells in a slightly smaller format)
Savioardi (you’ll need about 42 biscuits)
1¼ c espresso (2 uses: 1 c and ¼ c) (Tip: keep a jar of instant on hand for cooking purposes)
4 T brandy (2 uses: 1T and 3T)
2 c / 500 ml whipping cream
Cocoa powder to dust
Chocolate sauce to drizzle
Directions
Using the whisk attachment on a mixer beat the egg yolks and sugar together for 5 minutes on medium, until thick and creamy.
Add in the tub of mascarpone, and continue whisking.
Add in the ¼ c espresso and 1 T brandy, and whisk until smooth.
In the bottom of your dish, arrange the savoiardi cutting to fit if necessary.
Mix the remaining espresso with the remaining 3 T of brandy.
Using half of this mixture, brush it over the layer of savoiardi.
Spread approximately ⅔’s of the mascarpone & egg mixture over the cookies.
Arrange the second layer of cookies over the mascarpone & egg mixture. Again, cutting to fit as necessary.
Brush with the remaining espresso & brandy mixture.
Whip the cream until stiff peaks form.
Fold in the remaining third of mascarpone & egg mixture.
Spoon this mixture over the layer of savoiardi, and level it over all.
Cover the dish with plastic wrap, and chill for at least 24 hours before serving.
To serve:
Using a fine sieve and a small spoon, dust the top with the cocoa powder.
Cut into 15 servings (5 x 3) or 16 (4 x 4)
Plate the tiramisu servings and drizzle with chocolate sauce, or drizzle the plates with chocolate sauce and top with the tiramisu, or do both!
Tip: Disposable Foil bake ware works well if you don’t have a dish deep enough.
farmhouse cook 