Tiramisu has always been one of those elusive desserts. A dessert that I could enjoy from afar but whose perceived difficulty kept me from attempting to make it myself. Thanks to a close Italian friend, for the past three years I have been graced with homemade tiramisu at least once a year. She visited me this past weekend and was sweet enough to share her secret recipe with me! We had a blast making it together and an even better time devouring our creation. To my surprise, tiramisu was actually extremely easy and quick to make. The entire cake was done in less than 30 minutes (minus overnight refrigeration). Try out my friend’s family recipe below and amaze your friends and family with your dessert prowess. But whatever you do, don’t let anyone know how quick and easy it really is to make! 🙂
- 4 egg yolks
- 2 egg whites
- 1/2 c white sugar
- 24 savoiardi (lady fingers)
- 1 lb 1 oz package of mascarpone cheese
- 1 1/2 c strong expresso, cooled
- 1/2 c bittersweet chocolate shavings, for garnish
- In a small bowl, beat egg whites with electric mixer until stiff peaks form. Note: this can also be done by hand with a fork, but an electric mixer or an egg beater will *greatly* speed up the process. Be careful not to overbeat!
- In a large bowl, with an electric mixer or whisk beat egg yolks and sugar together until they become pale and creamy.
- Fold in mascarpone cheese into the egg yolk and sugar mixture.
- Next, fold in egg whites.
- In a baking dish deep and long enough to hold two layers of savoiardi (I used a 12 inch diameter glass pie dish), spread about 1/3 of the mascarpone mixture evenly along the bottom.
- Place the cooled expresso in a shallow bowl. One by one, quickly roll (no more than 5 seconds) each savoiardi in the coffee so that they soak up some of the expresso. Place the soaked savoiardi on top of the mascarpone layer, breaking in half if necessary to fit. Do this for 12 of the savoiardi.
- Spread another 1/3 of the mascarpone mixture over the savoiardi layer. Arrange another layer of soaked savoiardi and top with the remaining mascarpone mixture.
- Refrigerate overnight.
- Garnish top with bittersweet chocolate and enjoy. Buon appetito!
*Note* Due to the use of raw eggs, tiramisu should always be refrigerated and consumed within 4 days.
** Raw Egg Warning **
I suggest caution in consuming raw and lightly cooked eggs due to the slight risk of salmonella or other food-borne illness. To reduce this risk, use only fresh, properly refrigerated, clean grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.