Florence Cooking Class: Easy Tiramisu Recipe
This past fall when I was finding my "inspiration" in Italy and spending time with my boys, the three of us attended a cooking class at the Food and Wine Academy in Florence. It was a highlight of our trip, even though we did have to wake up a bit early! It was an all-day class which started at the Central Market where we purchased all the ingredients for our meal. We learned how to make fresh tagliatelle pasta, Ravioli filled with cheese, bolognese meat sauce, various appetizers and MY FAVORITE DESSERT ON THE PLANET...Tiramisu.
Here's the recipe for this famous Italiano Dessert which I know you'll love. Since this little treat is served in individual containers, you can feel free to decorate each one a bit differently as we did in our class.
Takes approximately 30 minutes plus chilling time
- 4 eggs, at room temperature
- 12 Tablespoons of white sugar
- 1 lb. of Mascarpone cheese, at room temperature
- 24 small ladyfinger biscuits
- 1 cup black coffee
- 6-7 Tablespoons of unsweetened cocoa powder
- chocolate chips (optional)
- Separate the eggs; combine sugar with egg yolks and beat with a whisk until creamy.
- Beat the egg whites (with a whisk) until soft peaks form.
- Gently fold the cheese into the yolk mixture, followed by the egg whites.
- Spread a layer of this cream mixture into your desired serving dish.
- Dip the biscuits into the coffee, one at a time, then layer biscuits on top of the cream mixture. Sprinkle with cocoa powder. Layer with cream again, followed by biscuits, then cocoa powder. Continue this process until all the ingredients are utilized, finishing with cream on top.
- Dust with a final layer of cocoa powder.
- Add chocolate chips (if desired) and chill for two hours before serving.
Tiramisu will keep for 1-2 days in the refrigerator, but no longer than that due to the use of raw eggs.