Tiramisù originale!

"Great", you think, a food weblog that consists primarily of boasting/sharing cooking ideas over a weekly period. Gosh. Just what the internet still needs. But abide with me for now, as I will attempt to put up new recipes weekly, too! :) I'll start out with some retrospective Success Dishes (i.e. made & loved before).

And remember, as Shakespeare also pointed out, prudent as ever:

Tis an ill cook that cannot lick his own fingers.
- Romeo and Juliet: act 4, scene 2

Tiramisù originale
As some of you know, I used to work in an Italian food store/traiteur/caterer, as a shop assistant (and unasked-for-adviser, something I do quite well ;p). If it was quiet in the mornings though, I would help out in the kitchen, too. My favourite was helping out with making a traditional tiramisù, because I might just 'spill' some mascarpone-mixture and have to 'clean' it up..



Here is the recipe that we used to use, and that I have checked with several traditional Italian recipes online. More importantly, I, and others, have also tried the tiramisù that came from this recipe.......and, it is good people. It is Good. Give it a try sometime! Here is the recipe:

Tiramisù tradizionale

Ingredients:
- 1 package of savoiardi (Italian ladyfingers)
- 200g mascarpone, at least*
- 3 egg yolks
- 150 gr caster sugar (I used a bit less sugar than other recipes, because I don't like sugary desserts)
- 4 shots of espresso, lengthened with a little bit of water
- some Marsala (Sicilian red wine)
- cocoa (best quality you can find...like Dutch cocoa ;))
(*Actually up to 500g is good - more is better! Add an egg yolk and some sugar in case you use more though.)

Instructions:
Start off with making the 'zabaglione': beat the 3 egg yolks together with the caster sugar, and mix it well. Add some marsala (just a dash, or a bigger dash ;)), mix, then add the mascarpone, and mix again. Put on the side.

Dip savoiardi biscuits in the espresso until they are sufficiently soaked (soaked, but not drenched: you don't want them to fall apart). Make a layer in the tin/dish (which should be the size of a normal oven dish for the cited quantities) of the biscuits, filling the whole space. Add a layer of the zabaglione (use approximately 50%), and finish the layer with some sieved cocoa. Repeat with another layer of espresso-dipped savoiardi, zabaglione and cocoa. You can also add chocolate chips to the cocoa if you like.

And that's it! Put it in the freezer to make it 'settle' for a couple of hours, and then transfer it to the fridge (a while before eating it, so it isn't frozen). Then, eat, enjoy! It's as easy as that :D Buon appetito ^^