So we’re thinking of taking a trip to Europe this summer. It’s been a while since we both went to Europe together. The husband was in France last month for work, but there is nothing like travelling together in romantic, lovely Europe. Our trip last year was to a fairly secluded island in Krabi called Koh Lanta. It was gorgeous, post card beauty. Serene white sand beaches with not a soul around and crystal blue water. Most importantly, seriously good Thai food everywhere. Literally even the beach shacks dish out the most mouth watering but super simple Thai delicacies. That, like always was the high point of our trip. The year before that was Singapore with its urban beauty and food courts galore. The prawn dumplings in clear broth, the Singaporean crab and street style Chinese were our staples those 10 days.
So the point is that we always pick our travel destination based on the local cuisine there. Naturally then, on our honeymoon we went to Italy. It was honestly the best food I have ever eaten. The freshest of ingredients cooked in the simplest ways. On our trip to Italy we had the Classic Tiramisu which was like nothing we had ever tasted before. As you would have guessed, the way they make Tiramisu is different as you travel around Italy but it is ridiculously decadent nonetheless. In the search for the perfect Tiramisu, we met a few locals who were sweet enough to share their recipes for the Italian delicacy.
It’s got ingredients that are local to Italy like Mascarpone cheese, savoiardi biscuits, coffee and amaretto, the best part of this dessert. Amaretto is a sweet, almond flavoured liqueur that is popular in Italy, widely used in desserts and also consumed post dinner. The amaretto I have used in this recipe is the one we bought in Florence, but you should be able to find good quality Amaretto in any well known shop that sells good quality liqueur.
With ingredients that I have available here, this Tiramisu recipe has become a staple in our house. I make this everytime I need a dessert just when it is just the two of us, or when we have any one coming over. This one doesn’t fail to impress. Ever.
Serves 6| Prep time: 15 min | Setting Time: 3-4 hours
Savoiardi biscuits or ladyfingers – 100 gm
Double cream – 1 cup or 100 gm
Amaretto – 4 tbsp (or more if you like to taste the alcohol. Personally I don’t think it should be the most dominant flavour in this dish)
Mascarpone – 200 gm
Coffee – Any good quality coffee works, about 1 tbsp
Cocoa powder – 3 tbsp
Vanilla – essence or extract works, 2-3 drops. I have used 1 small vanilla bean here.
In a cold bowl, whip the cream till you see stiff peaks. Getting stiff peaks means that even when you turn your cream bowl upside down, the cream stays as is. Whip the mascarpone separately till it is smooth and soft and then mix it with the whipped cream. I have a stand mixer so I whip the two things together till they come together nicely. In this process, add the vanilla and a splash of amaretto so it’s all blended well. Set aside away from any source of direct or indirect heat.
Brew fresh coffee and wait it is a bit lukewarm. Dip the savoiardi biscuits into it one by one and place side by side in the dish or bowl you will be setting your tiramisu in. Make sure you don’t leave them in the coffee too long, these biscuits are very porous so you need to be super gentle as they soak liquids almost instantly.
Spread about half of the cream mixture on this layer. Dip the remaining biscuits in the coffee and place another layer again. Do a repeat of the cream over the biscuits. Stick this dish in the fridge and allow it to set for about 2-4 hours. Just before you serve, get your cocoa powder in a strainer and sprinkle a layer over your tiramisu. Serve this delightful piece of work and swoon!