Today my professor came over to our apartment for our first Italian cooking lesson & we made chocolate tiramisu (which was DELICIOUS). At first I was a little apprehensive because we weren’t using expresso or raw eggs like you’re supposed to, but it ended up being great anyway so I didn’t mind. We split into two groups of 7 and made two batches of tiramisu. (I think my group made the better batch! lol)We watched a movie about the Medici family from Florence after we finished making it so we could put it in the fridge for it to set for a few hours.
Here’s the recipe we used!
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Semi-Classic Tiramisu |
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INGREDIENTS:
| 4 eggs, separated (eggs MUST be refrigerated) 1 1/2 cups white sugar 2/3 cup whole milk 2 packages mascarpone cheese (250 grams) 1 (300 grams) package ladyfingers (Savoiardi) |
3 cups espresso (or chocolate milk) 1 teaspoon unsweetened cocoa powder, for dusting |
DIRECTIONS:
| 1. | Combine egg yolks, milk, and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored. |
| 2. | Add mascarpone to whipped yolks. Beat until combined. Put in the refrigerator to cool. Meanwhile, in a separate bowl, whip egg whites to stiff peaks. Gently fold into yolk mixture and set aside. |
| 3. | Dip the lady fingers in either the espresso or the chocolate milk, and line the bottom and sides of a large glass bowl. Spoon half of the egg filling over the lady fingers. Repeat ladyfingers and filling layers. Garnish with cocoa. Refrigerate several hours or overnight. |
And here are some photos of the finished product!
My group’s tiramisu
Tiramisu showdown!
Ciao for now!
Location: Trastevere, Rome, Italy
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That looks really good! Great instructions on this blog. I may try it one day. 🙂
Great post! They look delicious. I don’t remember seeing any recipes from abroad in the past, but it is a great idea! I have a feeling a few people may attempt tiramisu in the near future …