If you don't know by now, I am in search of an Italian Nonna. I want to spend my summers in Italy, learning how to make their food, culture, language and hear all the stories. Until I find my own Nonna, I must admit PastaGrannies is a great substitute. Check out the YouTube channel here, and their cookbook is one of my favorites.
On the plus side though, there is an Italian Nonna in the little village where my parents live, and I got to learn her pasta and tiramisu recipe. It was a great day. Below is the Tiramisu recipe, I will share the pasta recipe ASAP.
Ingredients:
1/2 cup cold coffee
4 room temp eggs
7 tablespoons white sugar
shot of Kirschwasser (or alcohol of choice)
500g Mascarpone *We used the brand Casa Azzura which Nonna Vita really approved of
400g Ladyfingers
Cocoa powder for dusting
Method:
Make the coffee, as this needs to cool down by the time you get to it. Or if you are smart enough to plan ahead (unlike me) skip this step.
Separate the 4 room temp eggs.
Add a pinch of salt to the egg whites and mix in a stand mixer until they form stiff peaks.
While that whips, in a separate bowl add 3 tablespoons sugar, 1 shot Kirschwasser, 100ml cold water, and the coffee.
Take out the whipped egg whites and transfer to a plate.
In the same stand mixer bowl (that the egg whites were whipped in) add in the egg yolks and 4 tablespoons sugar. Whip until the color changes to that of cream. (In case you are using another amount the ratio is 1 tablespoon sugar per yolk, Nonna says)
Add 500g mascarpone to the eggs yolks. (Nonna says, that when determining how much Tiramisu to make, start with how much mascarpone you have - then it's 2 eggs per 250g mascarpone)
Whip this mixture till golden and smooth (it will look similar to dulce de leche frosting).
Fold the egg whites carefully back in.
Spread a thin layer of this mixture on the bottom of the final serving pan.
Start quickly dipping the ladyfingers into the coffee mixture and create the first layer. Nonna says, it is important to dip quickly, because the ladyfingers shouldn't be very soggy.
Spread another layer of the cream on top, then another layer of ladyfingers in the other direction. If a ladyfinger doesn't fit anymore, feel free to cut it into the right size so it fits - Nonna's tip.
Finish all the layers (2-3). Cover in aluminum.
The tiramisu is best done a day ahead and resting in the refrigerator.
Add chocolate powder to the top before serving.
I have also halved the recipe before and it still works well!
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