We have tried making tiramisu at home and it has never been really fantastic so this recipe is one that we were particularly interested in learning the technique from the ‘In Tavola‘ cooking school available in Florence, Italy. This is a great little cooking school for English speakers and they offer a wide variety of courses (market tours, gelato & pizza, hand made pasta)…as well as full course meals like we did. After meeting at the Santa Trinata Piazza, we followed our guide as a group across the bridge and to the cooking school.
For this reason we were especially interested to see how they do it here in Italy, one of the homes of the Tiramisu dessert.
Yes – they use raw eggs, and not just one but three egg in the recipe we are going to share with you. We talked about it with our chef and he said the eggs they use here in Italy are very fresh and very good and they do not worry about salmonella from the eggs they are using. We leave it to you to decide for yourself. Where we live, we also buy farm fresh eggs so we are willing to take the risk. If you are travelling in Florence, a fun place to buy farm fresh eggs is the Mercato Centrale.
The other main ingredient is the Mascarpone cheese. We think this is one of the main ingredients that made this Tiramisu as delicious as they use Mascarpone cheese made here in Italy and it tastes unlike any we’ve had before. As we all know cheeses come in so many flavors. When we make this again back home, we will go on a search to our local European deli shops and see if we can locate a really good Mascarpone cheese for the next time we make Tiramisu.
- 3 farm fresh eggs, separated
- 100 g granulated sugar
- 300 g Mascarpone cheese
- Savoyard biscuits (lady finger biscuits) as needed
- 1 cup strong brewed coffee, cooled
- 1 teaspoon brandy liquor
- cocoa powder, to sprinkle
- Carefully separate the egg yolks from the whites into small stainless steel or glass mixing bowls.
- Add 3/4 of the sugar needed to the egg yolks and using a metal hand whip stir until well combined and the egg yolk are pale and fluffy. You want to hand stir long enough to achieve this texture. Whip nice and fast.
- Add the remaining sugar to the egg whites and using an electric mixer on medium-high speed mix until the egg whites are firm and shiny.
- Add the mascarpone to the sugar/egg yolk mixture and gently stir in with a rubber spatula to incorporate.
- Gently fold the beaten egg whites into the mascarpone base.
- Mix the coffee and brandy together.
- Quickly dip the ladyfinger biscuits into the coffee mixture and to not over soak them as you are doing this.
- Layer the biscuits and custard in small dishes, starting with a biscuit layer on the bottom and finishing with a custard layer. Note: dip the biscuits as you are ready to use them and not ahead of time.
- Dust the top with a layer of cocoa powder either from a shaker or you could use a fine sieve for dusting.
- Chill in the refrigerator for at least one hour before serving.