I have been taking some Italian classes at school this term. A mom has been volunteering her time to teach - which is so great! We have had classes for about a couple of months now. During the last class, she shared an authentic Tiramisu recipe. It was a lot easier than I had expected! Although I did not realize that the cream is actually raw eggs. Blahhh!!! But so YUMMY!!! :-)
First, beat the 3 egg whites until it doesn't fall out when the bowl is tipped over. Yes, those were the actual instructions!
Then, beat the 3 yolks with 1/4 cup of sugar and 250g of mascapone cheese. And slowly mix the egg whites into the cream, with a spoon. Once it is all mixed up, let it set in the fridge for about 15 min. After that, let the production line begin! I figured it was best to put the tiramisu into little individual cups. I had prepared the coffee earlier so it would cool. Soak the ladyfingers/biscotti in the coffee and place it in a row, in the tray or in this instance, a cup. Add a layer of cream on top and then, just repeat. Simple!
Looking good!
And finally, the cocoa (bitter) powder. I may have skimped on this so will have to put more next time. I wish I had a sifter but the cheese grater worked quite well too :-)
Let it set in the fridge for at least 6 hours:
By the way, did I say YUM yet??? Delizioso!!! Even my teacher was impressed and she's from Italy :-) But like I said, I still can't get over the fact that we are using raw eggs in this recipe. I was so careful to be sure that the Tiramisu stayed cold during the trip to school. I am guessing no one got sick after. Phew! I am definitely a Tiramisu snob now with this authentic recipe. Thanks again to my Italian teacher for sharing. Grazie!!!
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