The Southwest Voice

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The most wonderful ending to our traditional family Christmas dinner was the tiramisu my daughter made for dessert.

There is no doubt that tiramisu is the most popular Italian dessert known worldwide, but you will never taste a better one than one prepared with love in the home kitchen.

Tiramisu, which has taken off in many fine restaurants in the past 15 to 20 years, is believed to have been invented in the town of Treviso in Northern Italy.

A dialectical expression from the Veneto region, it means to “pick me up” — to regain your strength or re-energize. The meaning becomes apparent when you realize what ingredients go into this dessert: mascarpone cheese, Marsala wine, Savoiardi cookies (also known as ladyfingers), espresso coffee and a sprinkle of chocolate.

Why is tiramisu so popular? The answer is simple — when done properly, it is delicious! You are taking a combination of flavors, and when components are perfectly blended, you have something decadent and appealing to your taste buds.
In order to prepare it, the following ingredients are needed:

Mascarpone cheese: A soft Italian cream cheese often used in the same fashion as whipped cream.

Marsala wine: A sweet Italian wine that adds a special flavor to desserts and meat dishes.

Savoiardi cookies: Also known as ladyfingers, they are light and sweet sponge cakes shaped like a large, fat finger.

Espresso coffee: A concentrated coffee brewed by forcing very hot water through coffee that has been ground to a fine powder. I prefer to use instant espresso coffee.

Trader Joe’s carries all ingredients necessary to make The Ultimate Tiramisu.

Tiramisu
• 6 eggs, separated
• 6 tablespoons sugar
• 1 pound fresh mascarpone cheese, room temperature
• 2 cups (instant) espresso coffee, cooled*
• Marsala wine
• 1 teaspoon vanilla extract
• 3 packages Savoiardi cookies
• Semi-sweet chocolate, finely grated
• Semi-sweet chocolate shavings

Whisk the egg yolks and sugar in a large bowl until mixture is very creamy and pale yellow in color. Add mascarpone cheese and blend until smooth. In a medium bowl, beat egg whites until stiff peaks form. Gently fold the egg whites together with mascarpone mixture until well blended and smooth.

Place the espresso coffee in a deep bowl, add Marsala wine, vanilla and mix. Dip one ladyfinger cookie at a time very quickly into the espresso mixture, turning to coat on both sides (Soaking too long will give you a soggy dessert). Arrange the cookies in a single layer in the bottom of a 10- by 15-inch glass dish. Pour half of mascarpone cheese mixture over the ladyfingers, spreading evenly. Sprinkle top with chocolate.

Repeat the process with remaining ladyfingers and mascarpone mixture. Sift remaining chocolate over the top then sprinkle with the chocolate shavings.

Refrigerate for at least four hours before serving. Best if prepared one day ahead. Serve directly from the refrigerator. Cut into squares and serve. Can also be made in individual serving cups or small ramekins. Serves 12.

*To make espresso coffee, dissolve 8 teaspoons instant espresso powder with 2 cups of hot water.