I am off to make tiramisu' for parties this weekend. So, the recipe...the recipe comes from my relatives who have been famous for their Tiramisu for at least 60 years now. They make the real thing: Tiramisu' made by people who love coffee and would make it by hand (that is without an electric egg beater) . As a kid, I would watch my uncle manually whip the eggs in a bowl using just a fork for 40 minutes or more. It is an hypnotizing movement, especially when you are already drooling waiting for the results of such an effort.
Ingredients:
2 packages of ladyfingers.
500 gr. of mascarpone cheese (yes, mascarpone cheese...not Philadelphia).
5 eggs (warning: this dessert has raw eggs. Get over it).
100 gr. sugar (or as much as you like)
a little maraschino (or other liquor. In my 20 years making this dessert, I have also used vodka, port, bourbon, whiskey, gin, etc...but I would never tell that to my Italian relatives).
Cacao for decorating.
2 cups of coffee (this one is about religion. Any coffee works for me but you should use coffee that is good and has a mild flavor). I personally enjoy putting a little bit of cocoa in the coffee (but not sugar) but my relatives would not approve.
Version 1: The traditional way.
1. Mix the eggs with the sugar until they are fluffy and kind of white (or light yellow). Add the mascarpone and the maraschino and gently mix. Put the coffee in a plate that is wide enough to dip the ladyfinders one at the time as you prepare the layers.
2. In the cake pan, start building the layers. start with a little of the egg mix, then make a layer with the ladyfingers lightly dipped in coffee, then eggs mix and sprinkle cocoa on top creating a thin layer.
3. Do it again. a little egg mix, layer of ladyfingers, egg mix, and cocoa.
4. Do it again. a little egg mix, layer of ladyfingers, egg mix, and a thicker layer of cocoa.
5. Refrigerate a minimum of 6 hours. 1 day is better. 2 days is OK.
6. before servicing sprinkle more cocoa.
Enjoy.
Version 2 AKA "Since you have the electric egg beater, let's use it!"
1. Mix the yolks only with the sugar until they are fluffy and light yellow. In a separate bowl, beat the egg whites. Add the mascarpone and the liquor to the egg yolk mixture. After that, mix in gently (please, be gentle) the whites.
2. Same as the version above from now on.
Version 3 AKA: "whipped cream goes well with everything"
1. Repeat the first step from above but also mix in some whipped cream. It will create a lighter cream but honestly, no Italian would do that to Tiramisu'.
My friends will eat version 1. I think it is still the best.
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