Tiramisu

For all those of you who didn't know that Tiramisu is made almost entirely out of raw eggs, well, this post is for you...

There is Tiramisu. And then there is Tiramisu. You know? My dad loves Tiramisu in cake form. Haagen Daz makes Tiramisu ice-cream in the UK. Me? I like my Tiramisu extremely eggy and slightly foamy, in between layers of savoiardi biscuits touched with a hint of espresso and a lot of brandy.

I love eggs. I love everything related to eggs - custard, meringues, fried eggs over-easy (I did a personal Runaway Bride egg test once upon a time), eggs Benedict, did I mention custard?... I even have an entire cookbook devoted to eggs (2006, Marie Simmons, The Good Egg). Hence, I also love Tiramisu. Real tiramisu - not the sort that you find in some restaurants that tastes predominantly of cream. The eggy sort. And for those of you who only buy organic free-range eggs and live in central Houston: chee chee Central Market has the cheapest eggs (surprise surprise!). Eggland organic, however, is retailing 50c cheaper way out in Blalock, where you'll find me occasionally.

Anyways, back to my Italian trifle.


RECIPE: TIRAMISU
(serves 5)
(cooking time: 3 hours)

Individual glasses or one big trifle bowl
Two mixing bowls
Electric mixer (hand or standing)

A - Base
1 pack Savoiardi ladyfingers
1 1/2 cups Espresso, cooled (NOT coffee. Espresso. This is very important cos everything gets a little diluted as the dessert sets in the fridge)
1/3 cup Brandy (buy a small flight-size bottle and use the whole bottle)

B - Custard
500g Mascarpone (2 tubs should be enough, even if it doesn't make up exactly 500g)
5 Eggs, separated
1/2 cup Sugar
1/2 cup Whipping cream (1/4 pint should be good)

C - Topping
Cocoa powder


A - Mix espresso and brandy in a tallish container. Dip Savoiardi biscuits in for a second (not too long or else it'll get soggy) and arrange two layers in serving dish. If serving in individual glasses, I usually break each biscuit in two to fit within the circumference of the glass.

B - Beat egg yolks until light. Beat in sugar. Beat in mascarpone.
In a separate bowl, beat egg whites until you get stiff peaks. Fold into above mixture.
Rinse and dry bowl. Whip the cream until you get soft peaks. Fold into above mixture.

Layer complete mixture on top of soaked biscuits. Then add another layer of biscuits, and another layer of mixture. Leave in refrigerator for at least 3 hours to set.

C - Sprinkle cocoa powder on top before serving. I like serving tiramisu with fresh strawberries on the side. The hint of tartness goes beautifully with the egginess and creaminess of the dessert.


I love easy comfort food. Mm...