The name ‘tiramisu’ is actually three Italian words combined in a phrase:
- Tira, the third person conjugation of the verb ‘tirare’ translates in English to ‘pull’.
- Mi, means ‘me’; and
- Su, means ‘up’
The word tiramisu literally translates to ‘pull me up’! Or ‘lift me up’!
It is very easy to make. No refrigeration required. It is even easier to consume!
My version does not use raw eggs whites, but most recipes do.
Ingredients:
- a packet of sponge finger biscuits;
- 200ml freshly brewed or percolated coffee, cooled to room temperature
- 300ml fresh thickened cream
- 250gms mascarpone cheese (from the deli/dairy case)
- 1/3 cup caster sugar
- 4 drops vanilla essence
- Fresh powdered cocoa
Method
The tiramisu is a two layered cake, each layer is the same.
Using a mixer, whip the cream, sugar and vanilla essence until it is fairly stiff. Using a spatula, fold well the mascarpone cheese into the mix.
Ensure your coffee mixture is cooled. Hot coffee may cause the cream/cheese mixture to curdle.
Prepare your bowl of cooled freshly brewed coffee. Prepare a square tin/glass or ceramic dish approximately 50mm high. Using exactly half the quantity of finger biscuits, dip each finger biscuit into the coffee for a second only and place it to create a create a layer on the base of the tin. Now spread a layer of the cream cheese mixture, using exactly half of the amount prepared. Generously sift the cocoa powder over the cream cheese layer. This is one layer done.
Now repeat the same atop the first layer. Cover with the remainder of the cream cheese mixture and heavily sift the cocoa powder on top.
Refrigerate for about three hours.
Eat.
Enjoy.
