Tiramisu - Bologna Cooking School

TIRAMISU
Tiramisu is the most popular Italian dessert, known worldwide.
Today is considered a classic, has innumerable variations, and it is present in every restaurant menu.
Why is Tiramisu so popular? The answer is simple: It is DELICIOUS! . . . when it is properly done.
Tirami su’ means “pick me up” or "carry me up", in the sense of re-energize, regain strength, or waking-up.
Ingredients:
500 gr mascarpone cheese
6 raw eggs
120 gr sugar,
espresso coffee per 6 person
12 ladyfingers,
liquor: Marsala and Rum
coco
,
Make the espresso and pour it into shallow flat-bottomed bowl.
Add one shot of rum and dissolve 2 teaspoons sugar in it, when the coffee is still hot.
Let the coffee cool to room temperature.
Separate egg yolks and whites by putting them into two different bowls
In the first bowl beat the egg yolks and the sugar with an electric mixer fitted with the whisk attachment until very thick
and light yellow.
Lower the speed to medium and add 1 shot of Marsala and the mascarpone.
Whisk until smooth and just combined.
In the second mixing bowl beat whites with a pinch of salt with cleaned beaters until they just hold soft peaks. Add
remaining sugar a little at a time, beating, then continue to beat whites until they just hold stiff peaks.
Fold beaten egg whites into mascarpone mixture.
Mix only enough to blend.
Over mixing will deflate the egg whites.
Spread the mascarpone cream across on the bottom of a bow
The layer should be about 2 cm. thick.
One at a time, quickly dip each biscuit in the espresso mixture .
The savoiardi will quickly absorb the espresso.
Too much espresso will turn the fingers into a soggy mess.
Working with one ladyfinger at a time
Place them side by side in a single layer over the mascarpone mix
Scoop a tablespoon of cocoa into a small sieve.
Hold the sieve over the tiramisu and tap the sieve on the side with your finger. The cocoa should sprinkle down in an
even layer.
Spoon a second layer of egg/mascarpone mixture across the layer of ladyfingers.
The layer should be about 2cm. thick.
Sprinkle with the cocoa powde
Cover the tiramisu with plastic wrap and refrigerate for at least 6 hours. before serving
If you have less time put in freezer for 2 hours
However we prefer to put it in the freezer so you can keep for several days and then pull it out an hour before serving
Notes
The eggs in this recipe are not cooked, which may be of concern if there is a problem with salmonella in your area. •
You can choose between 'real' eggs and pasteurized eggs. The pasteurized eggs will not whip up as easily or as nicely
Don't use American coffee in place of espresso.I’ll deny it.
Don't use 'espresso blend' coffee of any type. It is not Italian espresso.
We use Savoiardi lady fingers. Other types may absorb the espresso at a different rate and change quantity of
espresso, and hence the flavor of the tiramisu.
The Italian mascarpone is the most important ingredient.
Substituting American made mascarpone makes a heavier, denser tiramisu.
If you do not have espresso coffee machine you can use the Moka coffee