tiramisu

todays post is a classic italian dessert – tiramius. probably everyone knows it and has eaten it in differing qualities. on the blog you can already find some versions – the fruity passion fruit tiramisu or a cherry tiramisu and a more winterly gingerbread tiramisu. however i also have to give you the classic.

when i was still a child there was this huge discussion about salmonella and thereupon this classic dessert was frowned upno. the eggs were substituted by eg heavy cream, to still get a fluffy texture. for me eggs have to be a part of the cream, not only for the color but also for the taste, which is distinguishly different. besides the fat content of mascarpone alone is already high enough without adding heavy cream. as long as you’re using really fresh eggs, nothing should happen. i’ve eaten so much raw dough in my life without taking any damage from it.

traditionally the lady fingers are dunked in coffee (maybe with some amaretto or rum), but since i don’t like coffee, i use a milk-rum mixture (also better if kids are eating the tiramisu as well, then of course without rum). in some tiramisu i have eaten the ratio ladyfingers to cream wasn’t what i like it to be – for me it has be more cream. howevery everyone can layer this dessert to their liking. also the mascarpone cream (despite it’s high fat content) has to be fluffy in texture, i don’t like a heavy, compact cream. that’s why you have to add enough eggs. since i make tiramisu based on gut instinct, the ingredients list is an approximation but should suit you well.

ingredients (about 6 portions)

• 500 g mascarpone
• 4-5 tbsp icing sugar (to your liking, maybe even more)
• 3 whole egg
• 2-3 egg yolks
• 1 package ladyfingers (probably a bit less)
• about 75 ml milk
• swig of rum
• baking cocoa for dusting

mix mascarpone with icing sugar. in a flat bowl mix milk and rum.

beat whole eggs and 2 egg yolks until light and creamy and fold into the mascarpone mixture. if the cream isn’t fluffy enough beat third egg yolk and fold in as well.

either use one big bowl or smaller individual forms. for the first layer dunk some ladyfingers into the milk rum mixture and layer the bottom of the form. cover with mascarpone cream. dunk more ladyfingers and layer on top, followed by cream. do this until you used up all the cream and finish with a layer of cream.

put in fridge for at least 4 hours or overnight. serve dusted with cocoa.