Classic Tiramisu

The classic never goes out of fashion. Now with every issue of any food magazine you will get a version of their tiramisu. A little tweaked here...something added there...and you get a whole new Tiramisu avatar!! But I am an old fashioned person. In today’s time of digitization I still crave for hardcover books, like to cook detailed elaborated traditional recipes...still I crave for movies of Uttam-Suchitra. So quite naturally I like the traditional Tiramisu more than the recent ones with various flavours. And since I had some Marsala wine in hand...the flavour turned out to be just wonderful!!!

Step by step process:

Whisk the egg yolks until pale and fluffy.

Add the mascarpone to the the whipped egg yolks.

Add vanilla extract and marsala and whisk until smooth.

Whisk the egg whites until you have medium stiff peaks.

Add the meringue and whipped cream and slowly mix with the mascarpone mixture.

Mix marsala, vanilla extract and room temperature espresso in a bowl.

Dip the lady fingers into the espresso mix and place them inside a casserole.

Layer the mascarpone mix over the dipped lady fingers.

Place another layer of dipped lady fingers over the layer of mascarpone.

Make the final layer of mascarpone over the layer of dipped lady fingers. Cover the casserole with a plastic film and refrigerate overnight. Dust cocoa powder and chocolate curls on top of the surface of the tiramisu before serving.

Classic Tiramisu

Serves 6

Ingredients:

250 gm of mascarpone cheese

250 gm of heavy whipping cream

4 eggs – separated

1 tbsp vanilla extract

1 cup of marsala wine

¼ cup of white granulated sugar

½ cup of powdered sugar

½ cup of cocoa powder

Some chocolate curls

1 packet (30 pieces) of Italian lady fingers

1 cup of room temperature espresso

Method:

Whip the egg whites with 1 tbsp of the powdered sugar until you have medium stiff peaks.

Now whip the egg yolks in a separate bowl until they become fluffy and pale.

In another bowl whip up the heavy cream with the rest of the powdered sugar until you have stiff peaks.

Add the mascarpone into the bowl of whipped egg yolks.

Add the vanilla extract and 2 tbsp of the marsala wine.

Whip until you get a smooth creamy consistency.

Add the whipped cream to this bowl.

With the help of a wire whisk make a motion resembling the digit “8” until properly mixed.

Follow the same method to mix the egg whites to this mixture.

In a bowl mix the room temperature espresso, the granulated white sugar and the remaining marsala wine.

Stir until the sugar dissolves.

Take the lady fingers one by one. Dip them into the espresso mix and place them inside a casserole. Do not dip the lady fingers into the espresso mix for long or else they will become mushy and break.

Follow this method with the remaining lady fingers until you have covered the surface of the casserole.

Now take some of the mascarpone mix and cover the dipped lady fingers with them, creating a layer.

Again make a layer of the dipped lady fingers on the mascarpone.

Follow this process of layering until you have finished everything.

Cover the casserole with a clingy plastic film and leave it inside the fridge overnight.

Take it out of the fridge only when you are ready to serve.

Dust the upper surface with a generous amount of cocoa powder and chocolate curls.

Cut into small portions and serve immediately.