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Authentic Italian Tiramisu
You can use regular ramekins or custard cups for making this tiramisu recipe or any glass containers you have. If you use four ounce glasses, this recipe will make six portions. With custard cups or ramekins you might only get four.
Raw eggs are used in the following recipe, since that is in line with the original tiramisu recipe. If you are worried about this, make sure you use really fresh eggs, either from your own chickens or from a trusted source. Many dishes are made with raw eggs, including mayonnaise and some dessert recipes. You might need a little more espresso than the recipe calls for, depending on the size and dryness of the ladyfingers. Store-bought ladyfingers work fine, since they are soaked in liquid and buried in the other ingredients, or you could make your own.
This delicious Italian dessert recipe is great with a carefully chosen California wine or a dessert wine. Dessert wines should be served slightly chilled unless you are serving a semi-sparkling Muscat, which is better well chilled. Chill dark dessert wines for fifteen to twenty minutes or amber-colored ones for half an hour. Most dessert wines come in small bottles because they are rich and sweet and have a high alcohol content. A fourteen ounce bottle is enough to serve five or six people.
Tiramisu - A Taste of Heaven
Ingredients -
2 tablespoons dark rum
1 tablespoon cognac
⅛ teaspoon salt
½ cup warm espresso
2 eggs, at room temperature
3 oz ladyfingers, 3 ½ inches in length
7 tablespoons white sugar
1 cup mascarpone
1 oz bittersweet chocolate (optional)
Unsweetened cocoa powder, for sprinkling
Preparation:
Combine the rum, cognac, and espresso.
If the mixture does not taste strongly of alcohol, add more. Separate the eggs and beat the egg whites with salt, using an electric mixer, until they are stiff.
Beat in half the sugar. Scrape the mixture into a small bowl.
Beat the egg yolks in the same bowl with the rest of the sugar until they are pale and stiff. This will take about 3 minutes. Whisk the mascarpone with a whisk or spatula, by hand, until it has no lumps.
Fold in half the beaten egg whites, then the rest, until it is well mixed.
Divide a heaping tablespoon of this mixture into each serving glass.
Dip each ladyfinger into the alcohol mixture for about 10 seconds until well soaked, bearing in mind dried ladyfingers take longer to become soaked than soft ones.
Layer them over the mascarpone mixture in the serving glasses.
Grate some chocolate over each one.
Top with the rest of the mascarpone mixture, then cover the desserts and chill them for 8 hours.
Sprinkle cocoa powder over the top just before serving.
(Serves 6)
Wine Suggestion:
Wine Suggestion for Tiramisu Recipe
A fruity, medium-bodied dessert wine is the best choice for this wonderful Italian dessert. Try the Muscat Vin de Glaciere from Santa Cruz's Bonny Doon Vineyard or a Late Harvest Zinfandel from Dry Creek Valley's Dashe Cellars. Either of these would go really nicely with the rich flavor of the tiramisu.
Photo Description:
As you can see from the photo, this tiramisu is really appetizing. A creamy confection, made with alcohol-soaked ladyfingers, delicious mascarpone and more, the sprinkling of cocoa on top finishes it off perfectly. Tiramisu is possibly the most famous Italian dessert ever. It is easy to make and you can make it in advance. It is best served after being chilled for eight hours or overnight but do give it at least four hours for the flavors to blend properly.
Comparing Italian Wines with California Wines
Which is better - Italian wine or California wine? Questions like this one are almost impossible to answer and the reason is that both Italian wine and California wine have their own merits. Some people prefer Italian wine, some prefer California wine, and some enjoy sampling both. It is a myth that you have to match serve an Italian wine with a tiramisu recipe or a California wine with a classic American dessert. As long as the flavors are good together, that is the only important thing.
So forget about deciding which is "best" and instead focus on matching your authentic Italian tiramisu with the right wine. If you are in an Italian restaurant you will probably find Italian wines only on the menu or at least a large proportion of wines from Italy and a few from California or other regions. Feel free to ask for advice from the sommelier or server if you are not sure which to order. If you are in a wine store and making a tiramisu recipe at home you will have lots more choice.
A Closer Look at the Wines
Italian wines have their own characteristics. They range from dry to very sweet. There are white, rose, and red wines. Some are sparkling and others not and Italian wines come in many different flavors, so you can find the best one to pair with your tiramisu cake recipe or Italian food. The same of course is true of California wine. Sauvignon Blanc is a crisp, dry white wine which is beautiful with seafood and fish. Chardonnay is a multipurpose wine which suits all kinds of foods. Its fruity notes and well balanced taste make it really versatile.
Riesling is excellent with Asian food. Its medium sweetness means it goes well with the spiciness and sweet flavors found in many Asian recipes. Cabernet Sauvignon is a bold red wine which is amazing with steak or game. Although it is possible to match a Cabernet Sauvignon with tiramisu recipes (the bold flavor of the wine is good with chocolate) the combination of ingredients in such a dessert make this tricky, so you would probably be better picking a dessert wine instead.
Learn More About Wine>> California Wine Country Mini Articles are spread through out the site get a list of articles at this link.
