Tiramisu – From Rome with Love

It’s my birthday and I plan to make myself sick consuming outrageous quantities of tiramisu. Even though it translates to “pick me up” I’m sure it will put down a few pounds on my hips, but frankly, I don’t care. I know I have no self-control when it comes to this dessert and I figure once a year won’t kill me. If it does, then I’ll die happy.

I blame Joanne, my best friend, for this addiction. She introduced me to this magnificent mascarpone delight while we vacationed in Alberta. While my first taste came long before Sleepless in Seattle made the dessert a household name, I must say Tom Hanks’ character wasn’t far wrong when he speculated “tiramisu” was code for some form of sex act.

Although I discovered this Italian treat in the heart of beef country, I’ve been fortunate enough to consume variations in its homeland. While Albertan versions ranged from being so soft they were served in a parfait glass with a spoon to dry, torte-inspired layer cakes, Italian tiramisu was fairly consistent, varying only in portion size — and oddly suited to the city in which it was served. Verona, with its near-perfect coliseum, served up colossal sized portions bigger than my Lonely Planet Guide to Italy. Venetian tiramisu was small, crammed with flavour and left you wanting more. And in Rome, my friend’s mother made a panful as a bon voyage gift that practically screamed “From Rome with Love”. Below is her authentic recipe, translated by my friend Trusiana, who is as uplifting as tiramisu itself.

Trusiana’s Tiramisu
Printable recipe

Ingredients

2 packages lady fingers
3 egg yolks
3 egg whites
6 tbsp sugar
250g mascarpone cheese (accept no substitutes!!)
strong cold espresso, 3 servings worth
3-4 tbsp rum
1 tbsp cocoa powder

Instructions

Make espresso and let cool.
In a large bowl, beat yolks with sugar until sugar is dissolved and yolks are fluffy — about 5 minutes.
Add mascarpone and blend gently with spatula.
Beat whites until stiff. Fold whites into mascarpone mixture.
Add rum to espresso. Quickly dip lady fingers in coffee and line a 8×8″ pan with one layer.
Spread with one third mascarpone.
Continue layering lady fingers and mascarpone, ending with a layer of mascarpone.
Dust with cocoa. Refrigerate overnight.
Remove from fridge one hour before serving.

Variations