tiramisu

These days it is not a very original dessert anymore. It was when I started making this, about, ehm...*whisper*over 25 years ago...back in the days when it wasn't so easy to find mascarpone.(OMG, am I that old already?!?!)
Anyway, it still is a favourite. I sometimes try a bite when mr.Husband or friends order it in restaurants. And almost always I think: "mine is better". In restaurants they are often too wet, too watery, not creamy enough, well, you get the picture.
Saying those thoughts aloud challenges other tiramisu makers ofcourse, and modistly but proudly I can say that mine wins 'every time' in blind tests :-).

Why, you may ask? Is it such a special recipe?
Not at all, but maybe my joy in knowing there will be this huge tiramisu (with leftovers!) later is shining through?!

Tiramisu, serves 8 (recipe can easily be halved, but why would you want to?!)

4 eggs
90 gr. sugar
500 gr. mascarpone cheese
a packet of ladies fingers or italian savoiardi (in dutch: lange vingers)
about 150 ml espresso or strong coffee laced to taste with 3 tablespoons coffeeliqueur, or vanilla,cinnamon,chocolate-or-whiskey liqueur, or brandy.(I prefer not to use amaretto because the flavor is too strong almondy to my taste - but feel free if you love it!Alcohol free is also perfectly fine, or add more to taste. I like to keep it on the subtile side)
cocoapowder




-split the eggs, keep the whites at the side for later. Firmly mix the yolks and sugar together until pale yellow and creamy.
-add the mascarpone in two or three portions and mix in between until very smooth.
The mixing can be done by hand, with an electric handmixer or with your favorite new pink kitchenaid standmixer-toy :-)
-in a separate bowl beat the eggwhites until stiff and fold them through the mascarone mixture.Mix well - don't beat out all the air but don't worry too much.
-in a large bowl (I use the same size I use for lasagne, but you could make individual portions as well) first put a single layer of ladyfingers. THEN take a tablespoon and drip the espresso over, about a spoonfull per ladyfinger. (most recipes tell you to soak the ladyfingers in the coffee first. Well, that gives me the same result as dunking biscuits in tea. You know the effect. Like this you get the perfect coffee-to-ladyfinger-ratio. They should be wet on the bottom as well but not falling apart).
-Spread half of the mascarponemix on top of the ladyfingers.
-Then repeat the ladyfingers - coffee thing for a second layer and finish with the second half of creamy, yummy mascarpone.



-cover and place in the fridge for at least 4 hours, or longer.
-take out of the fridge just before serving and top with a good dusting of cocoa powder, or grated/shaved dark chocolate (I prefer cocoapowder)

ENJOY!!!!
Any leftovers can/will happily be consumed for breakfast the next day...

Variations:

it is definitely not a classic tiramisu, but the mascarpone mixture tastes wonderful with red summerfruits, or, for example, mango.
Make layers of mangopuree and mascarponemix and serve the ladyfingers on the side, or soak them in orangejuice with a nice fruity liqueur and build up the same as the tiramisu.

** as this desert contains raw eggs please be careful when serving to the elderly, small children or pregnant women. You could use pasturised eggyolks and eggwhites if you like or make a version of tiramisu without eggs by using well whipped cream to mix with the mascarpone and sugar**

*disclaimer* As I did not take any pictures last time I made tiramisu I got the pictures from the internet. Thank you photographers!*