#CookedInTranslation: Tiramisu’

And today Sophie from the German Foodie and I are launching a  new monthly appointment: Cooked in Translation.

Cooked in Translation is going to be a monthly appointment. Every second Sunday we will interpret a classic international dish through the lens of our own or another culinary tradition. A hosting blogger chooses an iconic dish the dish and initiates the blog hop. Anyone who has some version of the iconic dish in question can link up its own fusion version of the dish.

This month I am hosting and I have chosen Tiramisu’. I am posting the classic version below. Sophie is posting her own creation on her blog and all of you can link your own version of tiramisu’ to the blog hop below.

If you link up, please leave a comment telling us what makes your version unique and share this page and the blog hop with your reader. You can twit it using #cookedintranlation, you can post it on Facebook or Google+ mentioning Sophie and I or you can simply mention it in the post you are sharing with us. The important thing is sharing. The more, the merrier! Plus aren’t you curious about what people do with tiramisu’?

My version is the classic Italian version. It contains mascarpone and raw eggs and makes for a really heavy, yet delicious dessert. I have always used raw eggs and am still alive, but if you are weary of raw eggs you can use pasteurized eggs.

Anyway, have a look at my recipe below, Sophie’s one on her website and share yours at the bottom of the post!

#CookedInTranslation: Tiramisu’

Prep Time: 10 minutes

Yield: 6-8 Servings

#CookedInTranslation: Tiramisu’

Ingredients

  • 16 oz. mascarpone
  • 8 oz. sugar
  • 4 eggs
  • 1 1/2 cups coffee
  • 12 oz savoiardi (ladyfingers)
  • unsweetened cocoa powder

Directions

  1. Beat the mascarpone with the sugar.
  2. When it is creamy, add the egg yolks 1 at a time and beat until well incorporated. Taste the cream and see if you want to add more sugar. To me this is sweet enough, but the beauty of tiramisu' is that it can be adjusted to your taste quite easily.
  3. Beat the egg whites to stiff picks and incorporate to the mascarpone cream. It will make it softer and fluffier.
  4. Quickly dip the savoiardi in the coffee. They absorb coffee and turn to mush very quickly, so don't let them soak, just roll them in the coffee. By the way, I don't add sugar to the coffee, beacuse I'm not for sweet stuff, but feel free to sweeten it up if you have a sweet tooth.
  5. Place 1/3 of the savoiardi on the bottom of a square pan so that they cover all the pan. Cover with 1/3 of the cream. Make a second layer of savoiardi and cover with the cream and then do a third layer.
  6. Finish off the tiramisu' by dusting it with cocoa powder. Place in the fridge to solidify for a couple of hours. Serve cold.


Tiramisu

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44 Responses to #CookedInTranslation: Tiramisu’

  1. Ciao Pola, ho seguito il tuo consiglio e ho aggiunto il mio Tiramisu alle Fragole, poi decidi tu se vuoi tradurla per i tuoi lettori. Un abbraccio e buon week-end!

  2. Hi! I just read this post onTriberr. I luuuuv Tiramisu but I wanted to lighten it up a little which I did a while back. I wanted to keep the integrity of the dish but Because of dietary restrictions I wanted to make a few changes. Thanks for hosting this fun Linky.

    Joanne

  3. This looks simply “to die” for, YUM! It’s making my mouth water!

  4. Liz says:

    PS…ended up linking my chocolate tiramisu…made in coffee cups :)

  5. Liz says:

    Great idea! I think I need to make tiramisu again so I have a decent photo :)

  6. Douglas says:

    This recipe of yours is a God send for me. My family is planning on making Tiramisu for a special occasion, and this recipe looks interesting. We might end up using this.

  7. Kat says:

    This looks amazing! I can’t believe this tiramisu could all be MINE with only six ingredients, I’m going to go check my pantry now.

  8. These days I make a kid friendly version of tiramisu using chocolate milk instead of coffee to dip the lady fingers in (but made with unsweetened cocoa because it needs to cut through the sweetness) and roughly chopped up dark chocolate nuggets to give it a little texture.

  9. Ahhh my favourite dessert! Nice one Pola!

  10. Ely says:

    Qui non ho bisogno del traduttore, so con certezza che è delizioso!!!! Baci

  11. Talk about the perfect tiramisu! Fantastic photos.

  12. Oh non vedo il mio commento e lo rimando :-D
    My recipe is very similar to yours, but I move in a different way. Beforee I mount all the egg yolks with the sugar and i mix until having a beautiful and fluffy cream, then I add the mascarpone.

    For me it’s a fundamental difference. Why? Because a portion of this “egg cream” (zabaglione) do no end up mixed with the mascarpone, but it will do into a cup, mixing with a spoon of rhum and… I will taste it alone, waiting for my Tiramisù :-DDD

    Interesting to see how recipes, “known and old”, will turn passing from family to family. Great job!!

    • PolaM says:

      Yep, we are trying to unearth the different versions of the same recipe…. hope it will take off!

      PS Il commento vecchio era finito nello spam per qualche misterioso motivo, ma adesso e’ visibile! Grazie di avermi avvisato!

  13. i’ve never made tiramisu…totally need to change that, this looks soooooo good!

  14. My recipe is the same as yours but……I start from the egg yolks beaten with sugar, then I add mascarpone and finally, ad the end the egg whites.
    Funny to see how the same recipe can be interpreted. Great job!

  15. I love tiramisu but have never made it.

  16. I love tiramisu but have only made it once at home. Yours sounds delicious! This blog hop wounds like fun :)

  17. Classic Italian Tiramisu! Yummy – I haven’t made Tiramisu before although it’s my husband’s favorite… We’ll see if I can pull of this for Father’s Day? =P

  18. Gio says:

    che idea carina cooked in translation :)

  19. Stefania says:

    Golosissimo il tiramisù. Io che non amo il caffè lo faccio con la cioccolata e sostituisco il mascarpone con la ricotta.
    Ciao, passa dal mio blog che ho un paio di premi per te!
    ciao Stefania

    • PolaM says:

      Grazie mille! Vengo subito! E linka il tuo tiramisu’ se hai una ricetta sul blog… sono curiosa di vedere la tua ricetta!

      • Stefania says:

        Lo farò, lo farò… non ce l’ho ancora con il blog, ma prossimamente farò sia quello con la cioccolata che quello con le fragole.
        ciao Stefania

  20. Ooooh I’m checking out all these recipes. I’ve never actually had Tiramisu before :-( I’m tempted to try it… raw eggs and all!!

  21. Yum yum yum!! Tiramisu is my favorite dessert. This makes me realize I haven’t made it in far too long! Love you and Sofie’s new blog hop.

  22. ping says:

    Haven’t made this for awhile. You’ve suddenly made me crave for it …. and it’s almost midnight here! :(
    Can’t wait for tomorrow …

  23. arabafelice says:

    Anche io lo faccio in pratica come te, e i miei amici americani si sorprendono…pare chenegli USA il tiramisu’ abbia subito piu’ scempi della pizza ;-)

  24. Alida says:

    Mmm… gosh you make me want to have it now. The best dessert in the world!

  25. Jamie says:

    Thanks for inviting me to post my spectacular (if I may say so myself) Orange Cointreau Brownie Tiramisu! What’s different about mine? Instead of layering the mascarpone cream with layers of classic ladyfingers, I piled mine atop a Cointreau-infused, burnt orange marmalade smeared brownie (which were made with Lindt’s Orange-infused chocolate! And the Mascarpone cream (my son’s amazing recipe) used Cointreau in place of the classic Amaretto or Marsala.

  26. How coincidental that I just posted a tiramisu recipe – a very boozy one at that.

  27. Raymund says:

    Wow that looks divine! Can I have a slice or two?

  28. What a great idea! I’ve never met anyone that didn’t love tiramisu :D

  29. Manu says:

    Perfettooooooo! Non lo faccio da troppo tempo e me ne hai fatto venire una voglia matta! Hehehehehe il commento sulle uova mi ha fatto sorridere… ;-)))

  30. I had some Italian friends growing up in Germany, and they introduced me to your version of Tiramisu. I fell in love w/ it then, even though you’re right, it’s quite hefty. But then, nobody said you should eat the whole thing at once. Even tho I remember a party when one of our friends literally had his head in the pan cleaning it out. It was THAT good. :)

  31. raquel says:

    very tempting I know that this is really delicious I like it with lots of cream on top

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