Tiramisu

Foreword:
This recipe is dedicated to my late father whose birthday is around the corner. We both loved this dessert. One of my biggest regrets in life is that I never got to make this for him, even though I had intended to. So I am sharing this recipe in hope that many others like yourself will be able to make this for the people you love to remind them that they are very loved and cherished. Just like how my daddy is to me.

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This is one of my favourite desserts for so many reasons. It has coffee, booze and chocolate. Then there are also the memories attached to this dessert. My father who introduced it to me in the early 90s (my father to me was and is the coolest person I know), the many times I have visited this little mediterranean restaurant, Esmirada in my teens to have a slice of their delicious tiramisu with friends and this being the first dessert that I’d learned to make, my uni-mates who used to come over would have this for dessert during our dinner parties. It gave me such satisfaction watching them wolf down with such delight even though they were stuffed. We never had any leftovers.

This recipe was adapted from the one that I used to make when I was in uni. It was translated from Italian to English then and over the two decades, I have made some changes to the method to make it easier and more foolproof. If you cannot get hold of Marsala wine, use dry Madeira, port or even a dark sherry. If you like it slightly creamier, try Baileys Irish Cream. You can also either use a long black or a nice cappuccino as your coffee to soak the fingers in, please do not use 3 in 1 instant coffee. Also no need to be fussy over the size of the dish. As long as it isn’t too big and you can put in two layers in with a good amount of cream over.

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Recipe

Makes one tray of 20 X 20cm or 30 X 18cm. Serves 8 to 10 pax

Part 1:
300g-400g of Ladyfingers/Savoiardi (depending on the proportion of cream to ladyfingers that you want)
300ml of Freshly Brewed Coffee (use only what you will drink, 3 in 1 instant coffee is forbidden.)
50ml of Sweet Marsala Wine.

Part 2:
4 Egg Yolks
50g Caster Sugar
400g Mascarpone
1 tsp Vanilla Paste
2 Tbsp Sweet Marsala Wine

Part 3:
4 Egg Whites
50g Caster Sugar

Cocoa Powder for dusting

Method:

Part 1:
– Lay the ladyfingers in your tray or container in a single layer.
– Add the Marsala wine to the coffee.
– Using a spoon pour the coffee over the individual ladyfingers to soak them.
– Set aside for now.

Part 2:
– Add the sugar to the egg yolks. Beat them together using a spatula, or a balloon whisk till well incorporated.

– Add in the mascarpone to the egg yolk mixture.

– Mix vigorously till it comes together smooth without any lumps of mascarpone. Add in vanilla paste and marsala wine, stir them in till they are combined.

Part 3:
– Using a hand mixer or stand mixer in a big bowl, beat the egg whites till they become frothy.

– Add in sugar and continue beating till you get firm peaks as shown below.

• Add the egg yolk mixture to the egg white mixture.

• Using the balloon whisk or spatula that you used earlier, fold the egg white.

• You should get a smooth cream like this.

• Put the cream over the first layer of soaked ladyfingers.

• Arrange a second layer of ladyfingers. I would arrange them out in the opposite direction. Meaning if I had most of them horizontal for the first layer, this one would have most of them in a vertical fashion. Plainly preference. You can decide to layer both layers in the same direction, your call.

• Using a spoon, soak the sponges in the second layer in coffee as well.

• Add the remaining cream on top, make sure you spread them evenly and cover them all. Cover the container with cling wrap.

• Refrigerate for at least 4 hours before serving.
• Cut a slice out, dish out onto a plate and dust generously with cocoa powder through a small sieve or using a dusting wand.
• Do not keep it for more than 2 days because the eggs are raw.