Tiramisu appears to have been invented in the late 1960s or early 1970s, but where and when exactly is unclear. Some believe the recipe was derived from sbatudin, a simpler dessert made of egg yolks and sugar.
TIRAMISU
Ingredients:
- 500 gr Mascarpone
- 500 gr Whipped Cream (optional)
- 250 gr Egg white
- 150 gr Egg yolk
- 155 gr Sugar
- 60 ml Amaretto (kosher)
- Lady Fingers as needed
- Syrup made from 3 parts Coffee and 1 part Amaretto as needed
- Cocoa powder as needed for dusting
Method:
- Cream the egg yolk and 1/3 part from the sugar, till gets a white colour.
- Mix the mascarpone with the Amaretto and ½ of the egg yolk mixture.
- Add the rest of the egg yolk and mix gently. Fold, do not whisk, in the whipped cream.
- Mix the egg white with the rest of the sugar till soft peaks appear. Fold the egg white
- in the mixture.
- Lightly dip both sides of the lady fingers in the syrup, do not soak.
- Build the cake
- 1″ layer, soaked ladyfingers then add cream, then 2nd layer, soaked lady fingers and again cream.
- Build the cake in glasses or any kind of other dishes. Keep in the fridge at least 6 hours before
- serving.
- Dust with cocoa powder before serving
Malcolm Green comes from three generations of caterers and has spent his life running kosher hotels, catering companies, destination weddings, and more than 70 glatt-kosher cruises around the world. Having absorbed global cuisines throughout his travels, he brings that experience into every menu he creates. Today, he oversees our kosher menu planning and food logistics, with all meals freshly prepared in our onboard kosher kitchens.
