This is not, in fact, the perfect tiramisu. As much as I would like to lay claim to such an accolade, I’m sure the perfect tiramisu is made by an Italian, or at least by someone with a great deal more know-how than myself. The reason it is perfect is because, as I’ve discussed before, I always think food I make myself is awesome. This is because I like to offer myself unnecessary congratulations and admiration for doing things that normal people do every day and don’t make a fuss about. It is also perfect because I plan to share it with some of the people I love the most.
When I was younger I would regularly cook spaghetti carbonara and tiramisu for family, friends, or just for myself. It comes as no real surprise that I would eventually become obsessed with Italian culture as well as Italian food.
Here’s the recipe that I used:
175ml strong black coffee / 6 tbsp Tia Maria liqueur / 150g lady finger biscuits / 250g mascarpone cheese / 284ml double cream / 4 tbsp sifted icing sugar / 1 tsp cocoa powder
Make the coffee and add the Tia Maria. Put to one side to cool. Whip the cream and mix with mascarpone and icing sugar. Arrange half the lady fingers in the bottom of a dish. Pour over half of the coffee mixture. Spread with half of the cream mixture. Repeat. (Depending on the size and shape of your dish, you might need more layers. Whatever works!) Leave in the fridge to chill for a few hours. Sprinkle with cocoa powder and serve.
This recipe is actually not very unhealthy at all, as the calories you expend while whipping the cream will negate the calories that you eventually eat. This may or may not be true.
I’m sure someone will inform me that this is not an authentic tiramisu recipe, and therefore is awful. I’m aware that some people think you’re meant to use marsala wine. And some people don’t think you should sprinkle cocoa powder on top. And the rest. Here are the facts, as I know them: I have no marsala wine, but I have Tia Maria, and Tia Maria tastes good. Cocoa powder on top looks pretty, and tastes good. I tend to use ingredients that first and foremost taste good, and also what is affordable and convenient. This is the recipe I’ve been using for years, and I love it, and other people seem to like it as well.
Serve with some Italian wine, Peroni, or a shot of grappa if you think you’re hard enough.