Tiramisu Recipe (Lady Fingers)
What dessert could ever beat this Tiramisu recipe at the end of a meal? In English the name means pick-me-up and that is exactly what this delicious treat of coffee and chocolate will do.
Tiramisu is a recipe that was invented in the Veneto region of Italy, in the town of Treviso near Venice and not that long ago either - 1971 to be exact.
The Veneto is where my wife, Maria's family are from and you can discover plenty more on this fantastic region, from Venice through to Verona, over on Maria's Veneto and Venice blog.
If you enjoy this Tiramisu it would be great if you could click like below and/or leave a comment further down.
Here is Maria's mouth-watering and authentic Tiramisu recipe!
- 4 tablespoons of good quality espresso coffee
- 1 tablespoon of Grappa
- 3 eggs, separate the whites and the yolks.
- 1/2 cup sugar
- 8 ounces of Mascarpone cheese
- 24 Savoiardi biscuits
- 1 ounce of sweet chocolate, grated
- In a small bowl, combine the coffee and grappa; set this aside
- In a medium bowl, beat the egg whites until stiff and set this aside.
- In a large bowl, beat the egg yolks together with the sugar until thick and lemon colored. Add the mascarpone and blend together. Gently fold the egg whites into the cheese mixture.
- Lay half the biscuits along the bottom of a 10 inch (25 cms) square baking dish or else on a larger serving plate. Sprinkle with half of the coffee mixture.
- Cover with half of the cheese mixture, and repeat process. Refrigerate the tiramisu for 4 hours before serving. Serve sprinkled with grated chocolate.
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