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Tiramisu: Italy's Favourite Dessert

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November 30, 2014 / Italian / By
Nicola

"Tiramisu with cholocate sauce at Ferrara in Little Italy, New York City" by Paul Stein - Flickr: Tirami Su. Licensed under Creative Commons Attribution-Share Alike 2.0 via Wikimedia Commons - http://commons.wikimedia.org/wiki/File:Tiramisu_with_cholocate_sauce_at_Ferrara_in_Little_Italy,_New_York_City.jpg#mediaviewer/File:Tiramisu_with_cholocate_sauce_at_Ferrara_in_Little_Italy,_New_York_City.jpg

 

Literally translated as 'pick me up', tiramisu is one of the most famous and popular Italian desserts. Made with a delicious combination of coffee, cream, chocolate and sponge biscuits, you will find it on the menus of restaurants up and down Italy - and abroad. As popular as it may be with formal dining, it's also the type of dessert that's very easy to make at home. You can even make it in advance and leave the flavours to infuse for a day or two before serving.

Many tiramisu recipes include eggs, but this recipe is different. It's one of my favourite recipes, and not having any eggs makes it just that little bit easier!

Ingredients (to serve 4):

400ml double cream

170g mascarpone

4 tblsp golden caster sugar

110g sponge finger biscuits

200ml strong, good quality coffee

40ml alcohol of your choice - Irish cream liqueurs work particularly well

Grated dark chocolate

Method:

Combine the cream with the mascarpone, the liqueur and the sugar in a large bowl. Whisk them together for a few minutes until they are thoroughly mixed, with the resulting mixture being thick and smooth.

Briefly soak the sponge fingers in the coffee so that they are thoroughly coated but not soggy and crumbling. Place a layer of coffee-soaked-sponge fingers across the bottom of your bowl (this applies whether you are creating one large tiramisu or individual portions).

Next, smooth on some of the creamy mixture and level it out. Sprinkle some of the grated chocolate on top. Then repeat the layers in exactly the same way until you have used up all your ingredients - finish with a layer of grated chocolate.

That's all there is to it! Once it's complete, place your tiramisu in the fridge to chill until you're ready to serve and eat it. As I mentioned a little earlier, you can do this up to a couple of days in advance, to save yourself time and hassle!


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Country: Italy

Province/State: Toscana

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Price Guide:N/A (What's this?) N/A = home cooked meal,etc
$ = street food, fast food,etc
$$ = bistro, cafe, pub, bar,etc
$$$ = fine dining,etc

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