Tiramisù – Less is More
It’s one the few occasions when I’m no longer trying to smuggle a drop of Marsala into a creamy pudding. I’ve always found that Marsala makes everything taste better. And it does.
Since we moved back to Venice however, I refrained from adding a drop of it into the creamy mascarpone spread whilst preparing tiramisù. In fact, I really enjoy the traditional, less-is-more version right now. But the devil is in the detail.
The secret to a really delicious tiramisu lies in the freshness of the ingredients (eggs and mascarpone) and the proper beating of the egg yolks with the sugar, until fluffy and airy.
Traditionally you would build layers of tiramisu by alternating coffee soaked savoiardi biscuits with the mascarpone spread, top it with a generous dusting of coca powder and leave it in the fridge to set before serving. How many layers you wish to build in a dish is up to you, I tend prepare a portion that generously serves four, in a smaller and shallow pasta plate/bowl, and I only make one but a proper layer of savoiardi.
For 4 generous portions:
- 3 medium to large egg yolks
- 320 g of fresh mascarpone
- 70-80 g of fine sugar
- 8 savoiardi biscuits, or more – depending on the dish
- strong coffee for soaking, chilled
- cocoa powder to finish
Start with beating the egg yolks with the sugar on the highest speed of your electric mixer.
The mixture has to turn pale and double in size, making sure that the sugar has fully dissolved.
Now gradually add the mascarpone beating all the while.You should end up with a light pale yellow, soft and airy mascarpone spread.
Spread slightly less than half of the mascarpone cream on the bottom of the dish you chose to use (mine is an oval dish roughly 20 cm in diameter).
Quickly dip in the coffee, one by one, (on both sides) the savouardi biscuits. In order not to have soggy biscuits and coffee running through the tiramisu don’t over-soak the biscuits.
Neatly arrange the soaked savoiardi in the dish (as tight or loose as you wish) on top pf the the bottom layer of the mascarpone spread.
Spoon the remaining mascarpone cream all over the top, covering all the biscuits.
Coat with a generous dusting of the cocoa powder and leave in the fridge to cook, for a minimum of 5 hours, but it’s best eaten the following day.
