My Own Version of Tiramisu

I was inspired by Master Chef Season 3 episode on the hosts' favorite desserts: a Trifle for Gordon Ramsay, a strawberry shortcake for Graham Elliot and a Tiramisu for Joe Biastachi.

I love Italian food more so Italian desserts. I never taught that Tiramisu has Italian origin. I taught it was Japanese by the sound of it.



Tiramisu is an Italian cake and dessert. It is made of ladyfingers (Italian: Savoiardi) dipped in coffee and rhum, layered with a whipped mixture of egg yolks and mascarpone cheese, and flavored with liquor and cocoa.

Alternatively, it has its origins in 1969, accounts by Carminantonio Iannaccone (as a researched and written about by The Washington Post) establish the creation of tiramisu by him on 24 December 1969 in Via Sottotreviso while he was head chef at Treviso, near Venice

The translation of the name Italian tiramisù (tirami sù) means "pick-me-up" (metaphorically, "make me happy"). This may refer to the caffeine in the espresso and effect of cocoa used in the recipe.

So here is my version of Tiramisu.

Ingredients:

custard filling:

4 egg yolks

sugar

15 ml white rhum (optional)

250 ml all purpose cream

cubes of butter

3 tsp all purpose flour

Mascarpone cheese***

whipped cream:

4 egg whites

white sugar

coffee dip:

espresso

sugar

white rhum

24 pieces ladyfingers

cocoa powder

Steps:

Step 1. Seperate 4 egg yolks from the egg whites in 2 mixing bowls.

Step 2. Mix the egg yolk, sugar, white rhum, butter, 1/2 of the 250 ml all purpose cream and flour until mixture is homogenous, Cook in a pan (you dont want to get Salmonella by eating raw egg yolks) and bring the mixture to a boil while constantly stirring and until thick. Set aside and let cool.

Step 3. Whisk in the egg whites and white sugar until foamy and thick.

Step 4. Fold in the eggwhite mixture into the custard mixture. Fold in slowly and do not beat. Set Aside.

Step 5. Make the espresso mixture just like when you are making your coffee. Add white rhum and a little sugar.

Step 6. Dip the lady fingers into the coffee mixture very fast. Not to make it very soft. Then arrange it in a square pan.

Step 7. Pour over the custard filling. You may choose to sift cocoa powder before adding another layer of dipped lady fingers if you want a more bitter taste.

Step 8. Repeat Step 6 and 7

Step 9. Finish with cocoa powder on top of the second layer of custard filling

Step 10. Keep in Fridge for 6 hours before serving.

You can play on the flavors and add some fruits. I hope you enjoy yours as I enjoyed mine. Once you do this you will never buy Tiramisu again but instead make your own.

Happy Cooking!