Sunday, 13 January 2019

DOLCE RECIPE: TIRAMISU

Tiramisu is a classic Italian dish.  This simple to make, no-bake dessert with it's cafe-infused creamy goodness always hits the spot after a great meal!  

In many Italian households, it is often the dessert reserved for that special family dinner or  celebration.  Since it's such a huge part of the traditional Italian menu, many individuals share fond memories with this dish.  What's more, the word, "tira-mi-su," translates to "pick-me-up" - so how can you not feel happy after eating this dish?!

While the traditional tiramisu is made with marscapone, many individuals - including my mother - opt to use ricotta instead, creating a lighter version of the classic dessert.  Also, the classic tiramisu recipe calls for raw eggs, however many individuals choose to cook them to be on the safer side.  

Below you will find the recipe for this lighter version, and I promise you, it's pretty easy to make!

Hope you enjoy it! 

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Tiramisu 

1 ricotta (500 grams)
1 whipping Cream (500 ml)
1 pkg of ladyfinger cookies
3 cups of espresso coffee
2 pasteurized eggs
3 tablespoons of sugar
3-4 tablespoons of cocoa powder

*If wanted you can add 3-5 tablespoons of liquor (such as brandy, rum or amaretto) for added taste.

Step 1: 
Pour espresso into a bowl and mix with alcohol.  Set aside.

Step 2:
Pour the whipping cream into a bowl; using a hand blender or stand mixer with whisk attachment, mix the cream on high until it forms stiff peaks (like the texture of ready-made whip cream).

Step 3:
Mix the raw eggs with the ricotta cheese, along with three tablespoons of sugar.  Using a hand blender or stand mixer with whisk attachment, blend until the mixture becomes thick and smooth. Fold the whipped cream into the yolk and cheese mixture.
*Note: If you do not feel comfortable using raw eggs, you can whisk the eggs and sugar together in the top of a double broiler (or in a heat-resistant bowl over a pot of simmering water).  Stir the mixture constantly over the low heat, until the temperature of the yolks reaches 160 degrees F. Let the egg mixture cool before blending with the cheese.  

Step 4: 
Get a standard baking dish (glass is always preferred), and set beside your coffee.  Grab your ladyfingers and VERY briefly dip them into the espresso (like one second - the cookies should still be a little dry after briefly dipping them).  Line the ladyfingers along the bottom of the dish.  
*NOTE: DO NOT flip the ladyfingers to coat the other side, and do not let them sit in the espresso for too long, as you will have a mushy tiramisu.  

Step 5:
Once you have the bottom of the dish fully lined, top with half of the custard mixture, spreading evenly over the layer of cookies.  Repeat step 4 with the remaining lady fingers, then top with the rest of the custard mixture, once again spreading evenly over the cookies.  

Step 6:  
Sprinkle cocoa powder on top.  Then, cover the dish tightly and refrigerate for at least 4-5 hours or overnight.

Step 7:
Serve and enjoy!

(@luigiarestaurant)

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