The Best Tiramisu

This moment when the spoon is sent to the bottom of the jar, goes through all the layers, and comes back up with soft and airy layers of mascarpone cream placed on a cake soaked in coffee and alcohol. This moment is the essence of the Tiramisu. Even then, even before we tasted, it is possible to know which tiramisu it is.

If there is one dessert I am willing to eat at any time of the day (in addition to chocolate of course) it is Tiramisu. Today there are so many variations on the original recipe, on the raw ingredients, on the form of serving on the height. Each creation is its own version.

The best Tiramisu that Gali and I tasted is in Bologna at OSTERIA DELL’ORSA, which is located in an area where there are many students, so it’s usually full of young people. The place serves wonderful dishes and, of course, Tiramisu, which was defined by a local diner as being the best he knows, and he was right.

So after we got back from Bologna, I decided that Tiramisu was going to be a regular guest at our house and here is my favorite version.

Baking Tips before we start 

♠ coffee! For me tiramisu = coffee, this ingredient is so important in this dessert because it connects all the layers and its presence is felt in every bite. Quality coffee will upgrade your dessert. I use espresso.

♣ Ladyfingers or sponge cake? Having tried both, I personally prefer the sponge cake. Its final texture between the layers of the dessert is excellent.

♦ Cocoa only on the top layer? Try to combine it between the layers as well, it adds more flavor and also a wonderful color.

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Tiramisu
4-6 small jars or 1 Trifle jar (18cm)

Ingredients 
Coffee Syrup:
240g espresso liquid (hot)
20g sugar
45g coffee flavored Liqueur/Brandy/Rum

Zabaglione:
3 egg yolks (from big eggs)
70g sugar
30g Marsala wine or coffee flavored Liqueur

Mascarpone cream:
220g mascarpone cheese
130g heavy whipping cream

Assembling:
350g sponge cake (sliced into 1 cm thick slices) or around 30 Italian ladyfingers
Cocoa powder

Preparation 
1. Coffee Syrup: Melt sugar in the coffee, add Liqueur and mix. Cool to room temperature.
2. Zabaglione: In a medium bowl beat egg yolks and sugar.
3. Fill a small pot with a thin layer of water and bring to a boil. Leave over heat source.
4. Place the egg yolks and sugar bowl on top of the small pot so it’s sitting on the pot without touching the water (the heat comes from the steam).
5. Whip egg yolks and sugar, add wine or Liqueur and continue whipping for about 10 minutes. The mixture will increase in volume and will become thicker. Remove from the heat and cool to room temperature.
6. Mascarpone Cream: In a mixer bowl, whip together mascarpone cheese and heavy whipping cream. Start at a slow speed until the cheese and cream come together and then increase speed and whip into a soft but firm cream.
7. Gently, fold the Zabaione in the mascarpone cream.

Assembling 
8. Line the bottom of the Trifle jar or small jars with a layer of sponge cake or ladyfingers.
9. Moisten the cake (when placed in the jar) with about 2-3 tbsp of coffee syrup.
10. Dust cake or ladyfingers with cocoa (possible).
11. Spread third of the Zabaione-mascarpone cream over the first layer of cake or ladyfingers.
12. Repeat the process with two more layers (of cake and cream), Dust the third layer of cream with cocoa until completely covered.
13. Refrigerate at least 4 hours (overnight will be better).

Bon-Appétit
Sharon