tiramisu Archives - Very EATalian

Beeramisu (Tiramisu with Beer!)

October 6, 2016 By very EATalian 2 Comments

As my little Italian tribute to Oktoberfest, I managed to put some fine dark beer in the most iconic of all Italian desserts: tiramisu’!

…and what do you get when you use BEER to make TIRAMISU? An unconventional, aromatic, delizioso BEER-AMISU’!

Does it sound crazy? Not really. Back in Italy, this interesting take on the traditional Italian trifle is actually well known and it’s definitely something beer lovers get a kick out of. As you may imagine, the most important part of this recipe was choosing the right beer that would go well with coffee. I didn’t have to look too far because the very Alexandrian award-winning Port City Brewing Company, had the kind of dark beer I was looking for: a robust Porter featuring bittersweet chocolate and roasted coffee notes. PERFECT!! (…even if not so Oktoberfest-ish!) If you get the chance to get a hold of their Porter, make sure you grab more than this recipe calls for, because, rest assured, you’ll definitely want to enjoy it separately (it won the silver medal in its category at the 2015 Great American Beer Festival!)….

Strawberry Tiramisù

May 8, 2015 By very EATalian Leave a Comment

Today’s post is short and sweet. It’s especially sweet because I made this strawberry tiramisù to celebrate Mother’s Day.

I left Italy almost a year ago and not a day has gone by that my mom and I haven’t talked to each other. She’s the sweetest, wisest, strongest, and most positive person I’ve ever known…and I love her with all my heart.

Ti voglio bene, mamma.

Strawberry Tiramisu

Prep time

40 mins

Total time

40 mins

Recipe type: Dessert

Serves: 2-3 people (three 8 oz-jars or 2 small bowls)

Ingredients

1 egg yolk
2 Tbsp sugar (+ 3 tsp divided)
4 oz mascarpone cheese
½ cup heavy cream
10-12 savoiardi cookies
¾ cup orange juice
3-4 strawberries, juiced
12 small strawberries, halved and stems removed
1 drizzle of balsamic glaze
¼ lemon, juiced

Instructions

In a small bowl, mix together the halved strawberries, the juice of ¼ lemon, 2 tsp of sugar, and a drizzle of balsamic glaze. Mix well until sugar is dissolved. Cover with plastic wrap and refrigerate.
In another bowl, beat the egg yolk and 2 Tbsp of sugar with a handheld mixer or with a whisk, until you obtain a thick, smooth cream. Add in the mascarpone cheese and gently mix with a spoon until all lumps disappear.
Whip the heavy cream in a separate container to stiff peaks. Gently fold the whipped cream into the egg/sugar mixture, carefully stirring with a spatula. [Tip: If the cream is too thin, cover it and refrigerate it until it becomes firmer]
In a separate small bowl or deep dish, pour the orange juice, 1 teaspoon of sugar, and the juice of 3 strawberries (you can juice them by pressing them against a strainer). Mix well, until sugar is dissolved.
Break the cookies in small pieces to form a layer that fits inside your jar or bowl. Before forming a layer, dip each piece of cookie in the juice mixture for about 3-4 seconds (smaller pieces will require less time!). The soaked cookie shouldn’t be too dry or too soggy. Form a layer by arranging each piece of cookie side by side, without leaving any gap in between.
Pour a layer of the cream mixture on top, alternating with another layer of cookies dipped in juice. The final layer of the tiramisù should be cream.
Arrange the balsamic-glazed strawberries on top. Cover the tiramisù with plastic wrap and refrigerate it for 2-3 hours. Eat within two days.

Notes

If you prefer, you can replace the orange juice with milk.

You can easily double or triple this recipe and use a more traditional baking dish, instead of jars or bowls.

The traditional tiramisù contains raw eggs. Use only fresh and clean eggs with intact shells and avoid any contact between the yolk and the shell.

Tiramisù

February 14, 2015 By very EATalian 5 Comments

Tiramisù doesn’t require any introduction. Everybody knows it and everybody loves it. It’s such an easy dessert; no baking is required, only fresh ingredients.

Every time I make it I think of my friend Gina. She’s one of the most enthusiastic, fun, and energetic people I know. If you are around her, you know you’re going to have a good time. From the moment she tasted my tiramisù at one of our office potlucks, she started raving about it to everybody and she still does, after so many years! If I were to sell it, I’d definitely hire her as my spokesperson.

I’ve never been very secretive about my recipes and when Gina asked me if she could share it with a friend, I was all for it. I should clarify this recipe is slightly revised from the traditional one; I use whipped heavy cream instead of whipped egg whites. The result is a creamier and richer texture. I sometimes like to add chocolate chips to the cream, to add a bit of a crunch.

Tiramisù has always been my family’s favorite birthday dessert. This year, it’s my Valentine’s Day treat for my husband.

Buon San Valentino everyone!

TIRAMISU’
Serves: 8 people | Prep Time: 40 min | Resting Time: 3-4 hrs

INGREDIENTS
3 fresh large egg yolks*
6 Tbsp sugar (+ 2 Tbsp for the coffee)
500 g (17.6 oz) mascarpone cheese
250 ml (~1 cup) heavy cream
1 1/2 cups espresso coffee, cooled
(optional) A dash of Marsala wine or coffee liqueur
400 gr (14 oz) Savoiardi or ladyfingers cookies
Unsweetened cocoa powder, as needed

INSTRUCTIONS
1. Beat the egg yolks with a whisk in a bowl and gradually add the sugar until thick and pale. Add the mascarpone cheese to the egg yolk and sugar mixture and mix it all together until smooth.
2. Whip the heavy cream in a separate bowl to stiff peaks.
3. Gently fold the whipped cream into the mixture, carefully stirring with a spoon, until you obtain a smooth, rich, and thick cream. [Tip: If the cream is too thin, cover it and refrigerate it until achieves the right consistency]
4. Pour the coffee and 2 tablespoons of sugar in a bowl. Add a bit of Marsala wine or liqueur in it, if you like it, and let it cool off.
5. Dip the savoiardi cookies in the coffee for about two seconds. The soaked cookie shouldn’t be too dry or too soggy. Start forming the first layer, placing each cookie side by side until you cover the whole surface of the baking dish or bowl (you can break the cookies, if necessary).
6. Pour a layer of the cream mixture on top, alternating with another layer of savoiardi. The final layer should be cream.
7. Dust generously with cocoa powder. Cover the dish with foil or plastic wrap and refrigerate it for 3 or 4 hours. Eat within two days (good luck making it last more than 1 day!).

Buon appetito!

-Lisa

*This dish contains raw eggs. Use only fresh and clean eggs with intact shells and avoid any contact between the yolk and the shell.