I was craving to have it, from the day we were back from our Italy trip last month. And finally gathered up courage to experiment it :)
The basic ingredients of Tiramisu include, eggs, mascarpone cheese, ladyfingers, cream, espresso coffee, liquors like brandy, marsala and rum, a little bit of sugar, and cocoa or shaved chocolate.
Since the basic recipe uses raw eggs, I have made some modifications.
The recipe is adapted from here and here.
Cream Filling :
Mascarpone : 250g
Cream Cheese : 250g
Heavy cream : 250g
Bitter chocolate : 150g - coarsely chopped
Sugar : 1/2 cup
Raspberries : 250g, fresh or canned
Strong brewed coffee : 1 1/2 cups
Granulated white sugar : 2 Tbsp
Lady finger biscuits : 24
Cocoa powder : 2 Tbsp
- Chocolate Cream filling: Heat the cream, remove from heat and add the chocolate.
- Let the chocolate melt and let the mixture cool.
- Whisk together the mascarpone and cream cheese in a mixing bowl until smooth. Add the chocolate mixture and mix well.
- Keep in refrigerator till further use.
- Coffee Soaking Syrup: In a large shallow bowl combine the coffee and sugar. Taste and add more sugar if you like. Set aside.
- To Assemble:Have ready the ladyfingers, coffee mixture, and cream filling.
- Taking half of the lady finger biscuits, dip each one into the coffee mixture and place the lady fingers in an even layer at the bottom of a rectangular loaf pan or a dish.
- Spread half of the cream filling on the lady fingers, then add half of the raspberries over the cream. Repeat with another layer of ladyfingers, over this spread the remaining cream filling.
- Cover the Tiramisu with plastic wrap and refrigerate at least 6 hours, preferably overnight.
- To Serve: Remove the plastic wrap. Sift cocoa powder over the top of the Tiramisu and decorate with raspberries.
And the Verdict:
It is rightly said by someone, who described Tiramisu as, "You are experiencing the greatest dessert ecstacy of your life. You are in Heaven, and Heaven is in your mouth."
We enjoyed each and every bit to the last!!!
The theme for the SHF, this month is Regional or Local dish, and as it is also mentioned that the local dish from the recent vacation is also accepted, this is my entry (inspired by the Italy trip last month) for the Sugar High Fridays event being hosted by Johanna of The Passionate Cook.