Now, what I'm about to post may be controversial to some. The assertion that Tiramisu, one of the most beloved and well known desserts from all of Italy, is from the Veneto region is enough to offend some, I'm sure. There is a heated battle going on between Venice and Tuscany over which region can lay claim to this delicious dessert. However, in all of the research that I did, it seemed that the majority of the information I came across pointed to Tiramisu coming from Venice. So, I'm going with that.
Tiramisu really isn't a tough dessert to make, though its delicate flavors made it an intimidating challenge to me. Nevertheless, I gave it my best shot, and managed to come out with a product that was actually pretty delicious! I used amaretto liquor in my recipe, but you could also use a dark rum or even kahlua. Enjoy!
Adapted from Food Network
*6 egg yolks
4 tablespoons sugar
16 ounces mascarponse cheese
1 1/2 cups strong espresso, cooled
2 teaspoons amaretto liquor
24 Italian ladyfingers
Cocoa powder for garnish
- Put the egg yolks and sugar in the bowl of an electric mixer and beat about 5 minutes.
- Add mascarpone cheese and beat until smooth.
- Add 1 tablespoon of espresso and mix until thoroughly combined.
- In a separate, shallow dish, mix the remaining espresso and the amaretto. Dip each ladyfinger into the espresso mixture on each side. Dip into the espresso for only a couple of seconds to avoid over-soaking the ladyfingers. Place the ladyfingers in a single layer in a 8 1/2" by 11" pan. You may need to break some of the ladyfingers in half to get them to fit well.
- Spread half of the mascarpone mixture evenly over the ladyfingers. Add another layer of ladyfingers, and then top with the remaining mascarpone.
- Cover with plastic and chill for at least 1 hour. Before serving, sprinkle with cocoa powder to garnish.
*Be aware that this recipe uses raw egg yolks.
Ryan's rating of Tiramisu - 5. Wow, the food of Veneto really was a hit with him!