Although I’ve often been critical of the French trend towards putting food in silly little glasses, called verrines, once again, I find myself eating my words around here.
On a recent trip to Ikea (I know…I know what I said…) I saw these great little glass candle holders and thought they’d be perfect for servings of something…like, say…individual portions of Tiramisu. Which are great for those of you, if you’re anything like me, who will forage around their apartment all all hours, desperately searching for something to eat. I am like an aspirateur for food and will eat anything, but have a strong preference lately for this chocolate spread I bought in Nice with bits of caramelized pears in it, crunchy organic peanut butter, and Chex party mix.
(Oh great, another thing I need to add to my ever-expanding shopping list for my trip to the states next week…)
But if something is individually-portioned, it keeps how much I’m going to eat in check.
The other great thing about individual portions is that there are no serving “issues”.
No messy digging around in the pan trying to get neat servings: everyone gets their own pre-set, pre-determined portion, so there’s no bitching about something getting gypped since everyone’s getting one that’s exactly the same size.
And in France, that’s really part of our rights, anyways. Liberté, Egalité, and Fraternité is the motto. And the dining table should be no exception.
I have no idea what the Italian motto is (from what I hear, things are a bit less-organized over there) but I think they’re a bit less-restrained when it comes to Tiramisu, which they invented. So I guess they can do whatever they want with it, which I do (even though I’m not even a bit Italian) by sneaking some shaved chocolate between the layers.
Since they invented Tiramisu, I’m in no position to tell the Italians what to do. But if they’re looking for a motto, as far as I’m concerned, they might want to consider: Mascarpone, Espresso, and Chocolate.
And these are a pretty good argument in favor of that.
Tiramisù
This recipe uses raw eggs, which is the traditional way of making Tiramisu. If you have concerns, be sure to use very fresh eggs, ones they that you practically stuck your hand in the chicken and plucked out for yourself. If you don’t have chickens, get your eggs from a trusted source.Depending on your ladyfingers, you might need a bit more espresso. But mine were super-dry and this was just the right amount. My glass containers hold roughly 1/2 cup (4 ounces, 125ml) each. Feel free to use regular custard cups or ramekins, in which case you may get four servings.
- 1/2 cup (125ml) espresso, at room temperature
- 2 tablespoons dark rum
- 1 tablespoon cognac
- 2 large eggs, separated, at room temperature
- pinch of salt
- 7 tablespoons (90g) sugar, divided
- 1 cup (250g) mascarpone
- twelve 3½-inch ladyfingers, (70g, or 3 ounces)
- optional: 1 ounce (30g) bittersweet chocolate
- unsweetened cocoa powder, for serving
Mix together the espresso, rum, and cognac. The mixture should taste strongly of alcohol. If not, add more until it does. (That flavor will tone down when mixed with the other ingredients, but feel free to adjust to taste.)
In the bowl of an electric mixer, or by hand, beat the egg whites with a pinch of salt until they begin to get stiff. Beat in half of the sugar until stiff. Scrape the egg whites into a small bowl.
In the same bowl, beat the egg yolks with the remaining sugar until stiff and light-colored, about three minutes. (If using a standing electric mixer, you may need to stop and scrape down the sides.) By hand, beat in the mascarpone with a spatula or whisk, until lump-free.
Fold in half of the beaten egg whites, then the remaining half, just until fully incorporated.
Put a splat, a heaping soup spoon, of the mascarpone cream into each vessel.
Submerge each ladyfinger in the espresso mixture for 5-10 seconds, until completely, utterly soaked. (Dried ladyfingers will take longer to saturate than softer ones.) Break the ladyfinger in half to be sure; they should be dropping wet, and can’t be saturated enough. Then layer them over the mascarpone cream in each vessel. Use two ladyfingers per.
Grate a generous amount of chocolate over each.
Top with remaining mascarpone cream, cover, and refrigerate at least four hours, but preferably overnight.
Right before serving, shake powdered cocoa generously on top.
Note: I used store-bought ladyfingers, which, if you find a decent brand (one with the fewest ingredients listed), work well here. Especially when saturated and buried underneath all the other ingredients, you can save yourself a bit of effort. If you want to try your hand at making your own ladyfingers, you can find recipes at La Tartine Gourmand and Tartlette.
FAQs
Roberto Lestani, who for the occasion revealed to us the 3 mistakes not to make to prepare a stunning tiramisu!
- 1: excessively whipping the mascarpone! ...
- 2: once together, don't immediately mix the yolks and sugar! ...
- 3: Neglect stratification!
Tiramisu is made with mascarpone, a kind of cheese made from only two ingredients: heavy cream and citric or tartaric acid. It is often compared to cream cheese, but has a softer, more velvety texture and a higher fat content. What is the best cream mixture for tiramisu if there's no mascarpone cheese available?
Why is my tiramisu not creamy? ›
The right biscuits
As a result, the consistency will be less creamy and slightly more compact. Whichever biscuits you choose, make sure not to soak them too much, otherwise the excess coffee will make the mascarpone cream runny.
How do you keep lady fingers from getting soggy in tiramisu? ›
Garten dips ladyfingers one by one in a mixture of rum and coffee, allowing each to soak for just a few seconds, then quickly moves them to the dish she's using to layer the tiramisu.
Are raw eggs OK in tiramisu? ›
Eggs in tiramisu
In most traditional tiramisu recipes, you'll find egg yolks. This adds richness and a decadent flavor to the mascarpone filling. While true classic tiramisu recipes use raw egg yolks, I prefer to cook them to eliminate the risk of salmonella, so that's what this recipe calls for.
Is tiramisu very unhealthy? ›
The high-fat culprits in this dish? Lots of whipping cream, boatloads of mascarpone cheese and the cake-like ladyfingers cookies. Some recipes call for several cups of whipping cream, but just one cup contains a whopping 414 calories and 44 grams of fat (28 of them saturated.)
Does tiramisu have to sit overnight? ›
Since those hard ladyfingers need time to absorb all the flavors and moisture of the espresso and creamy layers, it's crucial to wait at least six hours before serving. In fact, homemade tiramisu can be kept refrigerated for one to two days!
How long does homemade tiramisu last? ›
Can I make tiramisu in advance? Once made, tiramisù can be kept in the refrigerator for up to 4 days. Tiramisù should not be left out, so once served, leftovers should be refrigerated immediately.
Can I use Greek yogurt instead of mascarpone in tiramisu? ›
Strained Greek yogurt isn't a perfect swap for mascarpone cheese, but it is abso-freakin-lutely a great swap for cream cheese. Trust me!
Can I use Philadelphia cheese instead of mascarpone for tiramisu? ›
Philadephia cheese has a more acidic taste and a consistency that make it suitable for cheesecake but absolutely not for tiramisu. Its very easy to make mascarpone at home (500g fresh cream, 10g lemon juice and 82 degrees centigrade) so look up one of the dozens of recipes and don't try to substitute it.
Greek Yogurt
This mascarpone substitute will be tangier than the real thing, and also have a looser texture. You can drain it in cheesecloth, and add a pinch of salt. It's better suited to situations where you're making something savory with your mascarpone, such as a creamy pasta sauce.
Is it better to use soft or hard ladyfingers for tiramisu? ›
You can make your own ladyfingers or purchase two 3-ounce packages. Wondering if you should use soft or hard ladyfingers for tiramisu? They come in both forms, but we tend to use the soft variety. Espresso powder: We use instant espresso coffee powder ($7, Target) found in the coffee aisle at your grocery store.
Is heavy cream the same as heavy whipping cream for tiramisu? ›
If the product contains between 30-36 percent fat, it's whipping cream. If it contains 36-40 percent fat, it is a heavy cream. For fillings, they both work and can be substituted interchangeably, as in Chef Eddy's Tiramisu, Pumpkin Pie and Candy Corn Fudge.
How do I make my tiramisu firmer? ›
Chill the tiramisu: Cover the tiramisu and refrigerate for at least 8 hours or up to 24 hours to give the tiramisu time to firm up and for the ladyfingers to soften.
Why is the bottom of tiramisu wet? ›
The cookies that make up the “cake” layers of a tiramisu are called Savoiardi, or lady fingers. These cookies are incredibly absorbent because they are made from a sponge cake-like batter. That's why when you dip them in coffee if you dip them for too long they will make your cake very soggy. Sponge cake absorbs.
How long should tiramisu chill before serving? ›
For the best results, tiramisu needs at least six hours in the fridge before serving. This time allows the ladyfingers to soak flavor and moisture from the coffee, wine, and filling. You can make tiramisu 1 to 2 days in advance. Just keep it refrigerated until you are ready to serve.
Who was the chef who made tiramisu? ›
Obituaries for the restaurateur Ado Campeol (1928–2021) reported that it was invented at his restaurant Le Beccherie in Treviso on 24 December 1969 by his wife Alba di Pillo (1929–2021) and the pastry chef Roberto Linguanotto.
