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IL TIRAMISU’ LEGITTIMO DELLE BECCHERIE

Adapted from the original Tiramisu' recipe from Le Beccherie Restaurant
From http://www.annamariavolpi.com/tiramisu_le_beccherie.html
See also here for a discussion about the origins of this yummy dessert.

1 -1/2 cups (360 cc) espresso coffee
2 teaspoons sugar
4 egg yolks
1/2 cup (100 gr) sugar
1 lb (450 gr) mascarpone cheese, at room temperature
30 savoiardi (ladyfinger biscuits)
2 tablespoons bitter cocoa powder

Prepare a strong espresso coffee, about 1½ cups (360 cc).
Dissolve 2 teaspoons sugar in it, when the coffee is still hot. Let the coffee cool to room temperature.

Beat the egg yolks in bowl, until they become light and fluffy. Combine the mascarpone cheese.

Dip half of the ladyfingers in the coffee and place in the pan in a single layer.
Spread half of the mascarpone cream on the cookies.

Dip the remaining ladyfingers in the coffee and place in the pan in a second layer layer.
Spread the ramaining mascarpone cream on the biscuits.

Sprinkle with the cocoa powder and refrigerate for about 3 – 4 hours.

Nigella Lawsons Irish Cream Tiramisu

350ml espresso (made with 350ml water and 9 teaspoons instant espresso powder, cooled)
250ml Baileys cream liqueur
2x200g packets Savoiardi (lady finger) biscuits
2 eggs
75g caster sugar
500g mascarpone
2 1/2 teaspoons cocoa powder

Mix the coffee with 175ml Baileys. Dip biscuits into the liquid, leave to soak until damp, but not soggy Line the bottom of a 22cm square glass dish with a layer of half of the biscuits.

Seperate the eggs, retain one white. Whixsk yolks and sugar together until thick and pale yellow, then fold in the remaining Baileys and the mascarpone to make a mousse.

Whisk the egg white until thick and frothy, fold egg white into mousse, then spead half the mousse over the biscuits. Add a new layer of biscuits, and top with more mousse.

Cover with clingfilm and leave in the fridge overnight. Dust with cocoa powder to serve

LADYFINGERS/ SAVOIARDI BISCUITS

From: Recipe from Cordon Bleu At Home
This recipe makes approximately 24 big ladyfingers or 45 small (2 1/2″ to 3″ long) ladyfingers.

3 eggs, separated
6 tablespoons /75gms granulated sugar
3/4 cup/95gms cake flour, sifted (or 3/4 cup all purpose flour + 2 tbsp corn starch)
6 tablespoons /50gms confectioner’s sugar,

Preheat your oven to 350 F (175 C) degrees, then lightly brush 2 baking sheets with oil or softened butter and line with parchment paper.

Beat the egg whites using a hand held electric mixer until stiff peaks form. Gradually add granulate sugar and continue beating until the egg whites become stiff again, glossy and smooth.
In a small bowl, beat the egg yolks lightly with a fork and fold them into the meringue, using a wooden spoon. Sift the flour over this mixture and fold gently until just mixed. It is important to fold very gently and not overdo the folding. Otherwise the batter would deflate and lose volume resulting in ladyfingers which are flat and not spongy.

Fit a pastry bag with a plain tip (or just snip the end off; you could also use a Ziploc bag) and fill with the batter. Pipe the batter into 5″ long and 3/4″ wide strips leaving about 1″ space in between the strips.

Sprinkle half the confectioner’s sugar over the ladyfingers and wait for 5 minutes. The sugar will pearl or look wet and glisten. Now sprinkle the remaining sugar. This helps to give the ladyfingers their characteristic crispness.

Hold the parchment paper in place with your thumb and lift one side of the baking sheet and gently tap it on the work surface to remove excess sprinkled sugar.

Bake the ladyfingers for 10 minutes, then rotate the sheets and bake for another 5 minutes or so until the puff up, turn lightly golden brown and are still soft.

Allow them to cool slightly on the sheets for about 5 minutes and then remove the ladyfingers from the baking sheet with a metal spatula while still hot, and cool on a rack.

Store them in an airtight container till required. They should keep for 2 to 3 weeks.

Del Posto's Tiramisu

This whole dish is about a delicate touch—especially when it comes to the mascarpone mixture. It will curdle if overmixed. From: http://www.bonappetit.com/recipe/del-postos-tiramisu Serves 8

Sponge Cake
4 large eggs, separated, room temperature
1 cup sugar, divided
½ cup all-purpose flour
¼ cup cornstarch
Pinch of kosher salt
Mascarpone Cream and Assembly
2 cups mascarpone
½ cup sugar
4 large egg yolks
2 tablespoons dark rum
2 tablespoons heavy cream
Pinch of kosher salt
½ cup freshly brewed espresso or strong coffee, cooled, divided
4 tablespoons unsweetened cocoa powder

Sponge Cake

Preheat oven to 375°. Line a rimmed baking sheet with parchment paper.

Using an electric mixer on low speed, beat egg whites in a large bowl until just combined. Slowly add ½ cup sugar, gradually increasing the speed to medium, and beat until a stiff meringue forms. Transfer to a medium bowl; chill until ready to use.

Whip egg yolks, 2 Tbsp. water, and remaining ½ cup sugar in the still-messy bowl you used for the meringue on high speed until a fluffy, ribbony mixture forms. Using a rubber spatula, gently add reserved meringue and fold until just combined. (Be nice. Streaks are fine. The less you manipulate this, the fluffier it will be later.)

Sift flour, cornstarch, and salt into a medium bowl. Gently fold into egg mixture until no dry spots remain. Carefully transfer batter to prepared pan with spatula.

Bake cake until top is golden brown and still soft to the touch, 7–10 minutes. Let cake cool completely in pan. Run a knife around sides of pan to release cake. Place a cutting board on top of pan. Invert cake onto board; remove pan and carefully peel away parchment. Using a serrated knife, cut cake in half crosswise.

Mascarpone Cream and Assembly

Using an electric mixer on low speed, beat mascarpone, sugar, egg yolks, rum, heavy cream, and salt in a large bowl. Gradually increase the speed to medium as mixture becomes stable and beat until soft peaks form, but don’t over-whip.

Spread a thin layer of mascarpone cream in a shallow serving dish. Place one half of sponge cake on top. Using a squirt bottle or spoon, soak cake with ¼ cup espresso. Spread with half of remaining mascarpone cream, place second cake half on top, and soak again with remaining ¼ cup espresso. Don’t be stingy with the espresso, okay? Top with remaining mascarpone cream.

Spoon cocoa powder into a double-layer of cheesecloth, pull together ends tightly to form a ball, and gently shake cocoa onto tiramisu until fully blanketed (alternately, place cocoa powder in a fine-mesh sieve and dust over tiramisu).

Do Ahead: Cover tiramisu and store in refrigerator for up to 8 hours.