Let’s just get this out of the way right up front…we fully realize that Tiramisu is not an American dish or a Bulgarian dish, it is most definitely Italian!! That does not seem to prevent it, however, from being very popular amongst Bulgarians, especially as a dessert option on local restaurant menus.
While I have enjoyed eating Tiramisu now and again in the past, I finally learned how to make it myself directly from one of our Italian friends!! As we may have mentioned before there are several other international players in the orchestra. Many of them are Italian. We are definitely learning many things about Italian culture and food through these friends with this Tiramisu recipe being one of the highlights!!
Personally, I am not a huge coffee fan so when a dessert recipe calls for coffee, I am often a bit hesitant to try it. Kevin on the other hand LOVES coffee. Naturally when our friend told us that she had a great Tiramisu recipe, I knew I had to give it a try even if it did call for cookies soaked in brewed coffee.
The wonderful news is that this recipe is very easy and fast to prepare! The bonus for me is that while there is a hint of coffee flavor…it definitely does not overwhelm the recipe and it tastes FANTASTIC!! I literally was licking both the spatula and the bowl clean the first time I learned how to make this recipe from our friend. You also know the recipe is a keeper when every time there is a party amongst our orchestra friends, without fail someone asks our Italian friend to make her “AMAZING TIRAMISU”!! At this point I think we have enjoyed this Tiramisu at least 4 or 5 times this year and I have had the chance to learn how to make it for myself (which makes Kevin very happy 🙂 )!! Every time this tiramisu comes out beautifully and is typically the first dessert to disappear at whichever party it is served!
A quick note about making it is that it is VERY IMPORTANT to chill the cream ahead of time! This recipe is very straightforward but if you don’t chill the cream before whipping it, chances are that it will not set up well with stiff peaks. Out of all the times I have made this Tiramisu, not chilling the cream is the biggest mistake that has truly cost me and I’ve now I’ve definitely learned my lesson 🙂 .
This Tiramisu is made in layers just like a lasagna and the only major time consideration is that it needs to refrigerate for about 2 hours before serving (I.e. don’t wait until the last minute to make it 😉 ). On the flip side it is a great dessert to make ahead of time either the morning before you serve it or even a day ahead of time! You could even wait to put the cocoa powder on top just before serving if you don’t want to mess up the presentation while it is covered as it chills.
You might note also from my photos that I did not spread the cream all the way to the sides of the pan for my Tiramisu. That is only because my pan is larger than a typical 9 x 13 inch pan and the recipe does not make enough cream for a larger pan. Of course you could always double the recipe if you are feeding a crowd 🙂 .
While we are not able to make this recipe often (thank you Bulgaria for charging an arm and a leg for imported Italian food products), we hope you enjoy making this recipe as much as we do as it is sure to be a hit wherever you serve it!!
|8oz (225grams) heavy whipping cream (cold)|
|¾ cup (150grams) granulated sugar (plus a small spoonful for the coffee)|
|160z (500grams) Mascarpone cheese (cold)|
|10.5oz (300grams) Savoiardi biscuits (lady fingers)|
|1 cup of brewed coffee (slightly cooled)|
|unsweetened cocoa powder for top|
|1. Chill the cream and Mascapone in the fridge for at least a few hours. It also helps to chill the bowl you will be using to mix them in the fridge (or freezer) as well for an hour or so if you have time.|
|2. In a large (preferable chilled) bowl using a hand mixer beat the heavy whipping cream and the sugar together until stiff peaks form|
|3. In a separate bowl beat the Mascarpone for a few minutes to soften it. Add the cream mixture to the Mascarpone and gentle fold until fully combined.|
|4. Pour the coffee into a shallow bowl and mix in a spoonful of sugar|
|5. In a 9 x 13 inch baking pan, spread 1/3 of the cream mixture in a layer to cover the entire bottom of the pan|
|6. Quickly dunk about half of the lady fingers one at a time in the coffee bowl (so that they soak up the coffee on all sides but do not get too soggy) and then place them in a single layer over the cream mixture in the pan|
|7. Spread a second layer of the cream mixture over the lady finger layer using about another 1/3 of the cream|
|8. Repeat step #6 with the remaining lady fingers to create a second full layer in the pan|
|9. Spread the remaining cream mixture over the top and then dust with cocoa powder|
|10. Cover and place in the refrigerator to cool for at least 2 hours before serving!|
|-It is very important to chill the cream before beating (as well as the bowl if you are able) otherwise it will not whip up properly|
|-The amount of biscuits you use will vary slightly depending on the size of pan you use and how closely you pack the biscuits together in each layer. You can also use another kind of cookie such as Vanilla Wafers if you are not able to find lady fingers at your local store|
|-You may also need more coffee depending on how much liquid your biscuits soak up. You can always drink the leftovers so you might as well enjoy brewing an extra cup 🙂 !|
|Recipe Source: Italian friends in Ruse|