Tira mi su
“Lift me up”
“Pick me up”
The perfect name for a delicious coffee-soaked chocolately dessert!
This is a classic Italian dessert from Northern Italy. If you go to an Italian restaurant, this dessert will be on the menu nine out of ten times. And if you’ve never had it, I highly recommend you either try this recipe at home or order it the next time you’re out for dinner.
There are countless recipes for tiramisu, all slightly different, some with alcohol, some with chocolate, and others with fruit. I’ve adapted a larger simple recipe to be easily halved or doubled depending on how many people you want to share it with. Because tiramisu is a dessert with raw eggs and has mascarpone, it doesn’t last very long in the fridge. So these individual jars are perfect.
- 1 1/2 cups freshly brewed espresso
- 4 eggs
- 1 cup mascarpone softened
- 1/2 cup sugar
- 1 14oz package Savoiardi biscuits
- 1 Dark chocolate bar
- Cocoa powder
- 6 10-12oz Jars/Serving Glasses
- Make espresso. Pour into a bowl and set aside to cool.
- Separate the yolks from the whites into 2 different medium sized bowls.
- Add 1/4 cup of sugar to the egg yolks. Using a hand mixer, mix until pale yellow and foamy. Add the mascarpone and mix until well incorporated.
- Add the other 1/4 of sugar remaining to the egg whites. Using a standing mixer, or a hand mixer, beat the eggs and sugar until firm peaks form.
- Gently fold in the egg whites to the egg yolk and mascarpone mixture until well mixed.
- Using a grater or a potato peeler, grate the dark chocolate bar, to taste, into the cream mixture.
- Dip 1 savoiardi biscuit in the coffee, break in half and place the two pieces on the bottom of the jar or serving glass next to each other.
- Cover with a spoonful or two of cream.
- Dip a second savoiardi biscuit in the coffee, break in half, lightly place the pieces on top of the cream.
- Top with a spoonful of cream.
- Dip a third, and last, biscuit in the coffee, break in half, and place the pieces on top of the layers.
- Cover with a spoonful of cream.
- Finish the jar with a dusting of cocoa powder.
- You should be able to get 3 layers in each jar.
- Can keep in the fridge for up to 3 days