It’s almost Valentine’s Day again, and for those who prefer having a cozy dinner with their loved one at home than experiencing the nightmare of dining out on Valentine’s Day, there’s nothing better to finish a lovely home cooked meal than a serving of the Italian classic, Tiramisu. It’s rich and creamy, but light and refreshing, the liquor might get you a little tipsy, but the espresso will pick you right up, that’s why tiramisù means “cheer me up” or “lift me up”.
For a dessert this delicious, most are afraid the recipe would be too hard, and if you look around on the internet or a lot of the cookbooks, many recipes want you to make a double boiler to cook egg yolks or make the filling using the same technic as a mouse. Yes, using these technics does make the texture a little bit better, but it just seems too unnecessarily complicated. So, here is an easier and more traditional way to make this beloved desert! It takes about 15 min and makes about 2 servings, you can use a stemless wine glass or a rock glass which fits about 1 serving.
(*Most recipe uses Marsala wine, which is kinda hard to find and makes the dish a little too sweet. This recipe uses limoncello, which is a southern Italian lemon liqueur, but you can use any liqueur you like, dark rum, Madeira, port, brandy, or Irish cream.)
- 2 shots espresso
- 30 ml or 2 tbsp limoncello
- 10-15 dried ladyfinger cookies (cut in half if making cups)
- 2 large fresh eggs
- 3 tbsp white sugar
- 1/2 tsp vanilla extract or 1 vanilla bean
- 170 g or 6 oz mascarpone cheese
- cocoa powder and shaved chocolate for garnish
How to make this:
- Take all the ingredients out of the fridge and place them on your kitchen counter so that they reach room temperature, this will make the whipping much easier.
- Once everything reaches room temperature, separate the egg white and yolk, then mix the yolk with the mascarpone cheese, limoncello, and half of the sugar in a large bowl until they turn into a smooth cream, you can also zest half of a lemon to add some extra lemon flavors (a citrus flavor breaks the fat and makes the cream much lighter)
- In another large bowl, whip the egg white & the rest of the sugar until they form a stiff peak, if the egg white is at room temperature, this will only take about 3 min of whipping.
- Gently fold the half of the whipped meringue into the cheese mixture with a silicone spatula, after they are incorporated, fold in the other half. (DO NOT whisk because that will destroy all the lovely little air bubbles, thus making the Tiramisu too dense & heavy)
- Quickly soak the ladyfingers in the coffee, then place a layer on the bottom of the glass, then a layer of cream and another layer of soaked coffee ladyfingers. Repeat until the glass is filled, then let it sit in a fridge for at least 30 min
- Dust the top with cocoa powder, then sprinkle with some shaved chocolate and enjoy!