Tiramisu is one of the most popular desserts originally from the Veneto and it literally means ” Pick me up ” or ” Carry me up ”
It is said to have been created in a restaurant called ” Le Beccherie ” and eaten by the ladies who ” worked ” in the brothel above the restaurant. Imagine that!
Chocolate Tiramisu
My favorite dessert in the entire world and I like to make it every chance I get, especially because there’s no baking involved.
If you are a coffee lover, I promise that my Chocolate Tiramisu will take you to Cloud 9 and tantalize your taste buds.
(makes 5 )
3/4 c heavy cream+1 Tbs cane sugar
4 egg yolks+ 4 Tbs cane sugar
3/4 lb mascarpone cheese
aprox 5 oz ladyfingers
4 espresso shots + 1 1/2 tsp vanilla extract
1.5 oz dark chocolate squares – grated
2 tbs cocoa powder
the seeds from 1 vanilla bean
1. Whip the cream + 1tbs sugar in your kitchen aid mixer until it forms stiff peaks and set to side.
2. In a different bowl mix the egg yolks and sugar together until creamy. Drop in the mascarpone cheese by spoonfuls and continue mixing on low speed until everything is incorporated and creamy.
3. Fold in the whipped cream and the vanilla seeds and start assembling your Tiramisu.
4. Use 5 small glasses and start by gently dipping each ladyfinger in the espresso and vanilla mixture (don’t soak the ladyfingers, just a gentle brush), and layer them on the bottom of each glass . Top with some of the creamy cheese mixture, cover with grated chocolate and repeat with one more layer of ladyfingers. Spread the rest of the cream filling on top and sift the cocoa on the top like a thin blanket.
Finish with a layer of grated dark chocolate on the top and chill in the refrigerator for 2-4 hours before serving.
Tip: For an alcoholic version mix the espresso with a shot of rum or whisky.
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I was fortunate to see Florentina make the Tiramisu at the Orange County Fair in July. Following her directions 2 kids out of the audience helped her prepare this wonderful treat. Unfortunately, I didn’t get any samples afterwards as the line had more people than there were samples.
Next time I see her make this I’ll be the first in-line!
Maybe next time I can make one real portion just for you !
I think I feel like a tub of that right now. NOM NOM NOM. with some hot chocolate. to much? nahhhhh.!
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haha, you don’t need hot chocolate with this silly!
Thank you for this blissful recipe! I had a major craving for tiramisu and came across your beautiful blog. The whipped cream gives it that really light fluffy texture, by far my favorite tiramisu recipe!! I’m smiling as I type this. Thank you again!
And I am smiling as i am reading your comment
Thank you !
Ah, Tiramisu is my FAVORITE dessert EVER! The best one I ever had was when I was studying on a small island in the Adriatic Sea for the summer, about an hour and a half from Venice . . . Marietta, the mother of our school’s Director, taught us how to make it. Perfection! Can you believe I have never made it since? It is such a delightful memory I knew my own attempts would pale in comparison. I’ve just enjoyed it at various restaurants when I can! I am going to try your recipe Florentina; it looks simple, yet delicious!
Thanks Heather, what a nice story and I bet you had the time of your life studying there. Let me know if you adventure into making this Tiramisu, you might just surprise yourself and bring back a little taste of that summer in Venice
We followed the instructions and it was delicious. One problem and that is it was too runny. Any comments on what made it runny?
Hi Pam, glad you liked the Tiramisu. I would make sure that both the heavy cream and mascarpone are very cold. Also take your time creaming the egg yolks and sugar together and to chill the Tiramisu for a few hours before serving.
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