“Real” tiramisu?

I’ve been looking to make some tiramisu, and for that I’ve decided on a recipe. It’s from “Spise med Price”, a Danish cookbook made to accompany a TV show of the same name. This recipe uses – for 6 persons – 4 egg yolks beaten with 100 grams sugar, with Mascarpone mixed in (500 grams), lightened with 4 beaten egg whites. Easy.

However, when I went to get the ladyfingers to use for the recipe, it had a different recipe. This called for – for 5 persons – 3 egg yolks, sugar and only 250 grams Mascarpone. Still the same with the egg whites.

Curiosity now piqued, I looked at my new Joy of Cooking for a recipe – and lo: 12 servings needs 5 egg yolks, half a cup whipped cream(!), and about 400 grams Mascarpone. This is quite different, since it uses whipped cream instead of the egg whites – and doesn’t seem to need as much amount of filling as the others.

I decided to press on and look at my Italian cookbooks, namely one called “Culinaria Italia” and one called (in Danish) “Italy – temptations of the Mediterranean”. The first calls for 4 egg yolks, a cup whipped cream and 500g Mascarpone, while the second (for 4 people) uses 2 egg yolks and whites and 250g Mascarpone – same proportions as the original one I looked at.

To sum up: To make tiramisu, you need a number of egg yolks and some Mascarpone, between 30 and 80 grams per person, and either whipped cream or beaten egg whites to lighten it with. And I haven’t even started to look at whether to use Marsala, Amaretto or other sorts of liquor for the ladyfingers…

What’s your favourite way to make tiramisu?

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>