Hey Hey Hey, it’s time for Hay Hay, it’s Donna Day, which is an event that was originally created by Barbara of Winos and Foodies and has now been taken over by the wonderful Bron Marshall. Alexandra, over at Addicted Sweet Tooth is hosting this month’s event and lucky for all of us she picked this delicious Tiramisu recipe. The Italian classic Tiramisu translates into “Pick me up” or “Make me feel better” and after a long tiring day at work, we both a pick me up that hit the spot. This recipe did just that.
I remember the first time I had a REALLY good Tiramisu, I was over in Rome. We were dining at a place behind the college laden stairs of the Spanish Steps, a hidden treasure, as we were told. This treasure was called Ristorante Alla Rampa and it turns out that they have quite the cult following. The highlight of the evening was when this slurpy cute waiter came out and announced that Tiramisu would be for dessert; not him! 😉 My friend, Sheena, loves the stuff and we were pretty excited to see him walking to our table with a huge bowl of Tiramisus. The best part, we could have as much as we wanted, a little scoop, a bowl of it or just leave the serving dish and we will do it well! This was the first time, the first real Italian Tiramisu and what a fond memory of the ultra creamy mascarpone and chocolate, as it melts away on your tongue with every single bit……
I have only made Tiramisu twice, my entire cooking life. The first time, it was a long drawn out process, while it turned out delicious, it was long. Today, was the second time. All I can say, Thank You, Donna! Her motto is, “Simple Made Simple” and this held true for her Tiramisu recipe as well. A mere 7 ingredients and 20 minutes later, we had Tiramisu in the fridge, just waiting to be devoured!
The end result, ultra delicious. Rich! Smooth! Creamy! Flavorful! Tasted just like a tradition Tiramisu, that takes hours to make; but, at a fraction of the time. I will keep this in mind for the next time I need a last minute and easy dessert for company.
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Recipe by Donna Hay, Modern Classics Book 2
1/2 cup (4 fl oz) strong espresso coffee 120 g
1/2 cup (4 fl oz) coffee liqueur 120 g
16 sponge finger biscuits, halved widthwise
cocoa powder for dusting
1 1/4 cups (310 g/10 1/2 oz) mascarpone
1 1/2 cups (12 fl oz) (single or pouring) cream 360 g*
3 tablespoons icing (confectioner’s) sugar, sifted 25 g
To make the filling, place the mascarpone, cream and icing sugar in a bowl and whisk until light and creamy. Set aside.
Place the coffee and liqueur in a small bowl and stir to combine. Quickly dip both sides of half the biscuit halves in the coffee mixture and place in 4 glasses or small bowls. Top with half the filling. Dip the remaining biscuit halves, place on top of the cream layer and spoon over the remaining filling. Dust heavily with cocoa and refrigerate until required. Serves 4.
*I used “whipping cream” in the U.S. – the appendix in the book states: “Single or pouring cream has a butterfat content of 20-30%“, which was a good fit.