The world’s best tiramisu?

Photo credit // askchefdennis.com
My favourite dessert in the whole wide world is tiramisu. I’ve tasted about a hundred different kinds – basically in every other Italian restaurant I have ever eaten at – and had some good, some bad and some incredible. The two best tiramisus were at the now closed The patio restaurant in Edinburgh and in Le Montegrosso in Paris.
After years of making it myself from a newspaper recipe, I have adjusted the amount of the ingredients to get the perfect balance of moisture and coffee/alcohol for my liking. I make mine in a large ovenproof dish from Ikea (they come in a set of two sizes). If you have a smaller dish, adjust the amount of liquids and whipping cream to fit your dish.
The great thing about making tiramisu is that it doesn’t need any cooking. You’ll need three different mixing bowls, though, so you’ll still rack up a fair bit of washing up. Feel free to lick the whisks and spatula… You also need to make the dessert the day before you intend to eat it, so it has enough time for the lady fingers to soak up the liquids. Eating it the same day does not bring the same level of satisfaction, trust me!
When asked to bring a dessert to the confirmation of my friend’s son, I quickly suggested bringing tiramisu. Being on the paleo diet means that all sweet things are banned. I do have up to two cheat meals a week, though, so I can enjoy a meal in a restaurant or meet some obscure craving, but I couldn’t possibly finish a whole tiramisu by myself! By making it for my friend, I got to eat a fairly generous portion of my favourite dessert, while also making everyone else at the party pretty happy.
1,5-2 packs of lady fingers
4 egg yolks
1,5 dl whipping cream
100 grams icing sugar
1 vanilla pod
500 grams mascarpone
3,5 dl strong coffee (made with 2 heaped teaspoons of Nescafe)
1,5 dl Disaronno or other liqueur of your choice (I love the almond flavour)
Cocoa powder (unsweetened)
Start by making the coffee and set to cool down in a wide vessel. You can add the Disaronno right away, as this helps speed up the cooling process.

Now it’s time to whisk together the icing sugar and egg yolks until the mixture is stiff as egg yolks can be (i.e. not very stiff).

I also like to give the mascarpone a good turn with the mix master, as it can be very hard when it comes straight out of the tub, making it difficult to blend with the other ingredients.

Remove the seeds from the vanilla pod and add to the whipping cream. Whisk until peaks form.

Blend the whipping cream and the egg yolks together carefully.
Add the mascarpone to the mixture and stir carefully.
Stir until the mixture is well blended. There will still be some lumps here and there (mainly mascarpone), but this doesn’t matter. When the cake is set to rest overnight, the lumps will disappear.

Now it’s time to assemble the tiramisu! Pour the coffee mixture in a low bowl so it’s easy to dip the biscuits.

One by one, dip the buiscuits in the coffee and add to the dish. Complete the first layer.
Add a layer of the mascarpone mixture on top, making sure that every buiscuit is covered, but still being stingy with the mixture.
Then add a second layer of dipped buiscuits. If there’s some coffee left when all the buiscuits are laid, pour it evenly over the buiscuits.
Pour the rest of the creamy mixture on top of the buiscuits and use a spatula to make it even. Voila, the tiramisu is finished! Now it needs to be covered with cling film and left to stew overnight in the refridgerator.
Using a sieve, strain cocoa powder on top right before serving. I did this in a hurry before going to my friend’s son’s confirmation, and completely forgot to take a photo of the finished dessert. It looked a lot like the borrowed photograph at the top, I promise!