- Posted March 7, 2013 by
A classic Italian dessert with restorative powers, Tiramisu is served in the small luxury Hotel Cipriani as a cupcake with chocolate gondola sitting in a pool of Italian custard cream decorated with chocolate sauce. In this recipe, Chef Renato Piccolotto will demonstrate how to make Cipriani Tiramisu, which you can prepare at home and enjoy with family and friends. It is absolutely divine when paired with coffee or cognac.
To make tiramisu cupcake, you need a special Italian cheese called mascarpone. It is a very rich creamy cheese made of 60-75% milk fat, sold in groceries in little containers. Be aware that the American version is a bit denser than the Italian mascarpone and will produce a heavier tiramisu. Another special and essential ingredient you need to obtain to make this recipe is Savoiardi, which is the Italian variety of lady fingers—light and sweet oval-shaped sponge cookies also known as sponge biscuits, sponge fingers, Boudoir biscuits, Savoy biscuits, Naples biscuits, or biscuits à la cuillère. These delicate biscuits will be soaked in very strong coffee, preferably espresso for a deep and dark flavor. If possible, use Italian brands such as Mauro, Kimbo, Cello, and Lavazza.
Another important thing to take note of when making this dessert is that you will be preparing and serving raw eggs, so get the freshest eggs you can find from a local organic farm you know and trust. The eggs are beaten using an electric hand mixer to get a really frothy consistency for the white eggs and a nice creamy texture for the yolks and mascarpone mixture. You can also use a whisk and beat the eggs manually but it might take a lot of work and more time to do.
8.8 oz. mascarpone (an Italian triple-cream cheese)
3 eggs (separated)
5 tablespoons sugar
1 ½ tablespoons Italian Marsala wine
12 long sugared cookies (lady fingers)
¾ cup strong coffee
1 ½ tablespoons cocoa powder
1 small cup molten chocolate for garnishing
1 Crack the eggs and separate yolks from whites. Add sugar to the yolks. Beat the eggs and sugar with a hand mixer until they become nice and creamy. Add the mascarpone, stir gently. Flavor with Italian Marsala wine. Mix until you get a smooth cream with an even consistency.
2 Clean the whisk or hand mixer and beat the egg whites until it becomes a foamy mousse with nice stiff peaks, fold them in to the yolk mixture.
3 Dip the ladyfingers of Savoiardi biscuit in the coffee and place on the chocolate cup. Cover with the mascarpone mixture, sprinkle with powdered cocoa. Place chocolate gondola on top.
4 Spread some Italian custard cream on a plate. Make decorative patterns with chocolate sauce on the custard. Place the tiramisu in the center and serve.