The summer was quite short this year in Germany. But we did have a few very hot and humid days, which made German population suffer quite a bit as they are used to dry summers. Hence this years bikini, barbecue, sun burn and ice cream season was indeed seldom. Our family was making plans to go for summer vacations to southern Europe, but dad and mom got caught up with so much work at the restaurant, that plans were left incomplete.
After we had presented you the French Quiche breeze a few days ago, we now became interested in trying a dish from another country. As our father is the owner of an Italian restaurant, we started thinking about a scrumptious Italian dessert. Apart from Panna Cotta and Tartufo we believe Tiramisu is at the very top. Moreover we believed that if we cannot go for summer vacations, why not bring the summer flair right to our home? And even if it is pouring outside and the sun rarely spreads her warmth, we deeply know that there is no problem a proper dessert cannot fix.
Equipment: square baking dish or pan
Serves 8-10 people
So here are the ingredients for Tiramisu:
4 egg yolks
50ml Kahlua (or any other coffee liquour)
250g mascarpone cheese
200ml heavy cream
3 packets of lady fingers
400ml hot brewed espresso
2 tbsp. unsweetened cocoa powder or grated bittersweet chocolate
1. Add the egg yolks, sugar, Kahlua, and salt in a large bowl over a simmering water bath.
2. Whisk the contents constantly for 6 minutes until you get a thick mixture.
3. Remove the bowl from the water bath and set it on ice to cool. Stir it occasionally.
4. In a separate bowl stir the mascarpone cheese and cream together, then beat with the whisk of a stand mixer until you get a stiff consistency.
5. When the egg mixture is completely cooled, fold the whipped mascarpone and cream into the egg mixture a third at a time until smooth and creamy.
6. Dip one lady finger at a time into the espresso and arrange in a single layer on the bottom of your pan or baking dish.
7. Spread a third of the mascarpone filling over the lady fingers and dust the top with cocoa powder or grated chocolate. Repeat for the second layer.
8. For the third layer dip the lady fingers into the espresso and arrange them in a single layer on the tiramisu. You can either spread the remaining third of the mascarpone filling or pipe it decoratively over the lady fingers.
9. Finally dust with cocoa or grated chocolate.
10. Refrigerate the tiramisu for 24 hours for the dessert to firm up.