Tiramisu: Perfect for summer!

There is nothing like the smooth, velvety mascarpone-based dessert that is Tiramisu. Rich but refreshing, dense and light at the same time, with a slight-but-not-overpowering coffee flavor and the added bonus of soft ladyfingers at the bottom, it is a classic and yet quite easy to make at home.

SWEETTABLESCAPES  just tackled the recipe (from an old Martha Stewart magazine). It’s always good to know this is one of those desserts that MUST be prepared in advance and refrigerated so all the delicious flavors blend fully. We used a pretty collection of rustic, handmade bowls for a nice presentation and also tried a simple white china coffee cup as an alternative. After all what is better than a coffee cup to serve a coffee-flavored dessert?







You’ll need:

Mascarpone Filling (see below)

Mocha Filling (idem)

6 ounces store-bought ladyfingers

1 cup strong coffee

1/2 TBsp ground espresso (or Cocoa) for garnish. We used coffee-bean-shaped chocolate chips as well as espresso-flavored sugar for decoration.

Mascarpone Filling:

1 large whole egg

3 large eggs seperated

1 cup sugar

1/2 tsp pure vanilla extract

16 ounces mascarpone at room temperature.

1. In a heat-proof bowl of an electric mixer, combine egg,egg yolks, 1/2 cup sugar and vanilla. Place over a pan of simmering water; whisk until sugar is dissolved, about 3 minutes.

  Transfer bowl to mixer; using whisk attachment, beat on medium-high until mixture is cool, about 5 minutes. Add mascarpone; beat on low speed to combine. Set aside.

2. Place egg whites in another heat-proof mixing bowl set over a pan of simmering water. Add remianing 1/2 cup sugar; whisk until it is dissolved, about 2 minutes. Transfer bowl to mixer; using a whisk attachment, beat on medium until soft peaks form, about 5 minutes.




     Fold a third of the egg whites into the mascarpone mixture; fold in remaining whites. refrigerate, covered until ready to use.

Mocha Filling:

1/4 cup plus 2 TBsp sugar

1/4 cup cornstarch

Pinch of coarse salt

1 ounce unsweetened chocolate, chopped

1 cup half-and-half

3 large egg yolks

1 large whole egg

1 cup hot strong coffee

1 TBsp unsalted butter


1. Prepare an ice bath; set aside. In a large heat-proof bowl set over a pan of simmering water, combine sugar, cornstarch and salt. Add chocolate,


  half-and-half, egg yolks and egg; whisk until chocolate is melted, about 3 minutes. Slowly add coffee, whisking constantly.

2. Cook, stirring with a wooden spoon, until mixture is thick enough to coat the back of the spoon, 2 to 3 minutes.


Remove from heat, stir in butter.












Place bowl in ice bath, stirring constantly until mixture is cool. Store in airtight container at room temperature, up to a day.



















Set aside 5 ladyfingers; break remaining into large pieces. To assemble, dip pieces in coffee; fit a layer into bottom of each cup. Cover each with 1/4 cup mascarpone filling. Top with another layer of ladyfingers dipped in coffee; cover with 1/4 cup mocha filling. Garnsih each with a dollop of mascarpone filling and a sprinkling of espresso.



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