While filming episodes for my Rockefeller Fellowship in Tuscany called “Images of Italy”, I thought it would be fun to film the classic dessert that is one of the best known here in the States as well. So my crew and I took a chance and randomly entered a small trattoria in Florence named “Paoli” and introduced myself and explained my mission to film things of interest for my students. The staff, chef and owner were eager to accommodate me, and it was, in fact, the owner, Francesca, who was actually in the middle of making the dessert of the day: Tiramisù. The first thing I must stress is that REAL tiramisù is made with mascarpone cheese and NOT cream cheese, as many here seem to use to cut corners. It is also important that certain parts of the recipe be prepared before others. So let’s get to Firenze and get it from the horse’s mouth:
Prep time should take about ½ hour.
Servings: about 6-8 depending on the size of the glass dish
- 2 cups of strong espresso coffee chilled
- 2 cups mascarpone cheese
- ¾ cup heavy cream
- 2 teaspoons vanilla extract
- ¼ cup fine granulated sugar
- 24 ladyfingers
- 2 tablespoons chocolate shavings
- 2 cups of sifted cocoa for dusting
- 1 glass baking dish about 3-4” deep
- Make espresso coffee first and let it cool or put on fridge to get cold once it’s cooled.
- In a thick bowl mix the mascarpone cheese, heavy cream, vanilla extract and sugar and mix well. It should be a pourable mixture now. If not, add small amounts of cream, very little at a time so it is.
- Pour enough of the above mixture in the glass dish so that the bottom is covered.
- Once the coffee is cold, take it out and soak each ladyfinger in it and set them flat in the dish next to each other.
- Pour the mascarpone mixture over the lady fingers and use a rubber spatula to smooth it over.
- Repeat with another layer of coffee-soaked ladyfingers and cover them in the same way with the mascarpone mixture so that the mascarpone is on top before putting the cocoa.
- Dust the entire top of the last layer with sifted cocoa so that the cream is completely covered.
- Sprinkle chocolate shavings over the cocoa.
- Refrigerate for a few hours before you plan to serve the dessert.
- Cut into squares when well chilled and serve.
See you on Thursday with ANOTHER great Italian dessert…why not?!
You’ll be ready for the holidays! I’d love your comments!
Tested in the THASC kitchen with Italian love!
THASC is a unique small American business producing cards & other promotional products.
I’m going to have to try this. I’m not a fan of cooking but this I think I can handle.
Thanks, Katie!!! I have a feeling you might like this one! Let me know how it turns out.
Thanks for taking the time to comment.
Much appreciated! !
That cake looks really good,l am going to have to make lt. I never tryed making tiramisu cake. Mascarpone cheese, can you get that In RI? Well lt must have been fun making that video,with your students. Well, some day l will make that cake,and we can enjoy lt together,sfter a nice lunch out. Well, Keep on baking, some delicios, desserts. All the recipes you post look so good. Keep up the good cooking and baking. We all love a goid sweet,once and a while!!!!
Actually I made that video in Florence on a scholarship so I could show it to my students
when I got back.If you like baking or making desserts, this one is so easy. You can find mascarpone cheese up the Hill at Venda’s or Tony’s Colonial. Any Italian deli like Paulie Penta’s should have it too.
Good luck! Let me know how it turns out!!!
My mouth waters at just the thought of tiramisu!! I am not sure if I can get fresh mascarpone cheese on my little island in the Caribbean but I will search for it. You always make your recipes sound so easy! Mille grazie!!!!
– R xo
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