Good tiramisu recipe? [Matthew's Journal]

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I have a longing to make tiramisu this weekend. I have located three recipes in the cookbooks I have here, but they all seem not-quite-right. Does anyone have a fairly orthodox and known-good recipe they can recommend?

I don't want heresies like using Kahlua instead of marsala, or adding rhubarb, or anything like that. I expect it to use cream, sponge fingers, espresso, marsala, eggs, and not a lot else...

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There are 10 comments on this entry. (Reply.)

mmmmmmmmmmmmmmmmm proper tiramisu! Let me know if you find a good recipe :-)

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mmmmmmmmmmmmmmmmm Kahlua...

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I have one in an Italian cookbook which my Italian foodie co-workers liked (both of them also bought a copy). Mind, Lucia makes a version without espresso, which is weird. Tasty, but weird.

It says whisk egg whites,. Whisk mascarpones, vanilla sugar and egg yolks until combined. Fld in egg whites.

Put some of that mixture in the bottom of your bowl. Mix coffee and marsala together, and dip spong fingers in, making sure they're evenly coated. Layer sponge fingers and goo.

Sprinkle cocoa powder on top.

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Authentic recipe from Milanese restaurant, ca 1980:

150 g mascarpone
150 g powdered sugar
5 eggs, separated
1 pkg savoiardi (sponge fingers)
1/2 - 1 cup marsala (or brandy or rum) to taste

Place sponge fingers in a flat rectangular serving dish, not too deep, and pour the liqueur over it. Beat mascarpone, sugar and egg yolks together. Beat egg whites till fairly stiff. Fold into yolk mixture and when blended, sprinkle over sponge fingers. Sprinkle with cocoa powder. Chill slightly before serving.

Sorry - no espresso in this recipe, but it's from the cookbook my mother edited for the English-speaking women's club in Milan, and there are no bad recipes in that book ;-) I imagine if you insist on espresso you would add it along with the marsala.

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Shame I read this too late or I could have asked Fernando at work who makes awesome (and I assume reasonably authentic as he's Italian) tiramisu.

Mascarpone instead of cream, though.

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Do feel free to ask him on Monday - I may well try a few different options :-)

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Shall do.

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I hadn't even noticed he'd said cream instead of mascarpone; I just assumed he meant mascarpone anyway :)

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I've made one from the Good Housekeeping cookery book on a couple of occassions that's turned out well. It does use kahlua (though I substituted Sheridan's, which is another coffee liqueur), but I don't see any reason why you couldn't just switch that for marsala.

1kg marscapone, 40g caster sugar, 3 eggs, 250ml kahlua (or whatever), 425ml strong black coffee, 30 sponge fingers, cocoa for dusting.

Recipe then goes as those in previous comments i.e. whisk egg whites, beat together marscapone, sugar & egg-yolks, then fold egg-whites into the mix. Dip sponge fingers into alcohol & coffee, then alternate layers of marscapone mixture & sponge fingers. Dust with cocoa powder & chill in fridge for up to 24 hours.

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You use mascarpone, not cream, for starters.

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Matthew's Journal

Good tiramisu recipe?

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October