Tiramisu'

Tiramisu is without doubt our most popular Italian dessert abroad. It's one of those that I have eaten so many times but I do not usually make at home. I am sure that all Italians know how to make tiramisu but how many really make it themselves? I think I have only ever made once when I used to live in Italy and then I had to do many times since I live abroad.
The best I have ever eaten is the one that my husband makes and this is not because of the obvious reason of love but because his doesn't have the slightest trace of the smell of egg, extremely important for a "nose" like mine, and his is also the creamiest, with a very thick layer of mascarpone.
For those of you reading this in English the name of the dish means 'Pick me up', from the effect of the coffee I imagine, 'Tira mi su'. The literal translation here works.
There are a lot of versions of tiramisu', with or without eggs, with whipped whites or only with eggs yolks. My husband's version come from when as university student he was working in an Italian restaurant.
I have read about the Festa Italiana on Maryann's blog and I thought why not bring a tiramisu'?

Ingredients:

4 eggs yolks
250g Marscapone
125ml cream
6 tablespoonfuls
Marsala
8 cups of espresso coffee (better to have more than less)
1 box of sponge fingers
Liquid vanilla essence
cocoa power

First make the coffee and leave it to cool and add the Marsala, or Cointreau or even Kahlua is possible. Next beat the egg yolks with four tablespoonfuls of sugar and vanilla essence until fluffy and smooth. Then in another bowl whip the cream together with the marscapone and two tablespoons of sugar. When done, fold the two mixtures together.
Soak each sponge finger in the coffee, one by one, leave for 5 seconds to soak more or less. Be careful at this stage as too much soaking will turn the dessert to a soup and too little will make it very dry. As soon as you have finished soaking the sponge finger transfer it immediately to a rectangular dish 20-25 cm long and lay them one by one until the area is covered. When you built a layer of the sponge fingers then cover it with a layer of the mixture finishing it off with dusted cocoa power. Continue this process of adding a layer of sponge fingers, mixture and cocoa powder until all the mixture is finished. The ideal Tiramisu will have just two layers of the sponge fingers. And with the measures given and the size of dish you should achieve just that. Keep it in the fridge and if you can resist eating it immediately I would wait a couple days to let it set properly. It is one of those foods that improves with a little time. Try it after a few hours, then the next day and the day after and you'll see that the consistency just gets better and better. But don't try it a week later!

Il tiramisu' e' sicuramente il dolce italiano per eccellenzaconosciuto all'estero. Ed e' anche uno di quei dessert che ho mangiato tante di quelle volte e che non faccio molto spesso in casa. Tutti sappiamo come si fa un tiramisu, ma quanti veramente lo fanno?

Quando vivevo in Italia penso di averlo fatto solo una volta...poi all'estero mi e' stato chiesto tanto di quelle volte!

Il piu' buono che abbia mai mangiato e' quello di mio marito non per ragioni di cuore ma perche' il suo tiramisu', non puzza mai di uova; importantissimo per un "naso" come il mio e poi e' cremosissimo,con uno strato spesso, ma molto spesso di mascarpone.

Di versioni ce ne sono tante, con o senza le uova, con gli albumi montati a neve o solo con i rossi.

Questa viene da un ristorante italiano dove mio marito, allora studente universitario, lavorava.

Leggendo il blog di sono venuta conoscenza di questa Festa Italiana ed ho pensato perche' no un tiramisu'?

Ingredienti:

4 rossi d'uovo

6 cucchiai di zucchero

250 gr di mascarpone

Marsala oaltro liquore a piacere: Cointreau, Kahlua

125 ml di panna da montare

8 tazze da caffe' di espresso

essenza liquida di vaniglia

cacao in polvere

Sbattere i rossi con 4 cucchiai di zucchero e la vaniglia. In un altra ciotola montare la panna con il mascarpone e due cucchiai di zucchero. Unire le due creme.

Quando il caffe' si e' raffreddato aggiungere il liquore, la quantita' e a piacere e intingervi i savoiardi uno ad uno, lasciandoli 5 secondi piu' o meno, in maniera da assorbire la quantita' giusta di caffe'.

Disporre, in una pirofila, uno strato di savoiardi, uno strato di crema e una spolverata di cacao. Procedere fino ad esaurimento della crema. In frigo per una notte intera.