Tiramisù or Butta-mi-giu!
Yup, this is a classic! And also, of course, a family favourite… I think you can pick up the trend here. My gran used to make this for us all the time! I am not sure who came up with it, but we usually say Tiramisù or Butta-mi-giu when we are having this dessert. It translates to pick me up or throw me down. Silly, but it rhymes, and makes us smile! It’s s
This recipe is from my Aunt, Anna. Every time I visit her in Vienna she makes her Tiramisu and it just makes me so happy! I could probably have this everyday, not only for dessert, but tea time is great as well haha.
It is really quite simple to make, so don’t stress about it! This version is a bit different from the versions I have seen in other Italian recipe books, but it works just as well and is DELICIOUS!
I make this in a large rectangular dish, but you could make it in individual dessert dishes if you are having a fancy dinner party, or simpl want to be creative. Perhaps add some chocolate covered coffee beans on top! Own the recipe, make it yours.
Here are some recipe notes and tips:
- This recipe has a bit of alcohol in it – Amaretto or (traditionally) coffee liqueur. You can leave this out NO PROBLEM.
- If you don’t want to use caffeine, make some strong decaf instead!
- This recipe uses cream instead of the egg whites that are used in other recipes. If you want, try both, and see what you like best.
- Make sure you beat the cream until very stiff, otherwise the mixture will be too runny. It will still taste good, but the layers may not be as thick.
- Do NOT soak the biscuits in the coffee and liqueur for too long. It is a QUICK dip each side. It must still be firm when you layer it in the dish. If it soaks up too much liquid, the whole dish will be soggy and way too boozy.
- Make this dessert a bit in advance, or better, the day before so it has time to sit in the fridge a bit! But remember, this is a dairy dessert, so don’t let it sit for TOO long.
Well, I hope you enjoy making it, and better yet eating it 🙂 Good luck!
- 500 g Marscarpone Cheese
- 200 ml Thick Cream
- 1 tbsp Caster Sugar
- 4 Egg Yolks
- 4 tbsp Caster Sugar
A large pack of finger biscuits/lady fingers (about 300g)
A cup of espresso (maybe a bit more)
A shot of Amaretto or coffee liqueur (depending on how strong you want it)
In a large bowl, beat together the cream and 1 tbsp of sugar until stiff (IMPORTANT: it must be stiff). Set aside.
In another large bowl, Beat together the egg yolks and 4 tbsp of sugar until nice and creamy.
Add the mascarpone, a spoonful at a time, to the egg mixture. Keep mixing it until smooth and creamy.
Add the cream into the mixture slowly, making sure it stays thick.
Time to assemble. In a flat bowl (wide enough to dip a biscuit in), add the coffee and liqueur.
In a medium-sized rectangle pyrex/serving dish, add a tbsp full of the cream. Spead it thinly on the bottom of the dish. This is just to make the biscuits stick.
Dip the biscuits (quickly, they must NOT soak up too much liquid. They need to still be firm. Layer the first layer of biscuits on the bottom, top with a layer of cream (not too much). We want to make 2 layers of biscuits.
I add some cocoa in the middle as well, but this is not necessary for this layer. Repeat the process so that you end with a layer of cream.
On the top, sift a thin layer of cocoa to end the process. You should just see cocoa on top. Cover the dish with cling wrap or foil (it must not touch the cocoa!). Pop into the fridge until ready to enjoy.