TIRAMISÙ

INGREDIENTS:

350-400 g of sponge fingers, lady fingers or whatever else they are called. The best ones are the original Savoiardi biscuits, but they are extremely difficult to find in London.
3 eggs
3 spoons of sugar (I use brown sugar for everything)
500g mascarpone cheese
300 ml whipping cream
200 ml of strong instant coffee, cooled down
50-60ml dark rum (you can put more if you like a more alcoholic taste, you can also put some other liqueur, but in my opinion rum gives the best taste)
cocoa powder for dusting before serving


This recipe for the classic Italian pudding is an amalgamation of two recipes. First one was given to me by an old Italian lady long time ago, while I got the other one from the Calabrian owner of my favourite trattoria in Islington just a few years ago. In the first version you don’t use whipped cream, but instead separate eggs and make very thick foam of egg-whites, while the Calabrian Godfather of Tiramisù insisted that whipped cream enhanced its taste, and you don’t need to separate eggs.

HOW TO PREPARE IT:

Best thing is to make instant coffee first and let it cool while preparing the cream. Add rum to the coffee just before soaking sponge fingers in it, and not in hot coffee. Use an electric mixer to whisk eggs and sugar. In another bowl whip cream until you get a firm and thick mass. Join cream and eggs together and give it a quick stir with the mixer. Add mascarpone in spoonfuls. I was told not to use an electric mixer when adding mascarpone to the cream, as this makes the mixture too watery, but instead to combine it together with a wooden spoon. However, I found that method unsatisfying and a little bit tiring. Instead, I whisk mascarpone in just for a few seconds, and it doesn’t seem to affect the taste or consistency of it at all.

When the mascarpone cream is ready, lay soaked sponge fingers on the bottom of a square dish, then pour half of the cream over them, followed by another layer of soaked biscuits. Pour in the rest of the cream. Cover it with foil and let it settle in the fridge for at least 3-4 hours before serving - the best is if you can leave it over night. Sprinkle with cocoa powder just before serving.

Using the same ingredients you can also make individual tiramisùs, or arrange them in two dishes and freeze one for a future occasion (it keeps well, but do not sprinkle it with cocoa until you defrost it).

Tiramisù is an easy to make, very satisfying and delicious dessert. But – not so easy to find the right ingredients!