Rich and Creamy Tiramisu is a special Italian dessert with layered espresso lady fingers, cocoa and a mascarpone rich and creamy custard.
Rich and Creamy Tiramisu is a timeless Dolce
Just like that smart suit, your favorite leather briefcase, Rich and Creamy Tiramisu will never go out of style. This dessert is absolutely decadent, creamy and has a punch of caffeine kick. This recipe is usually served in a big 9 x 13 pan or larger. However, because it is so rich, we decided little personal perfectly portioned sized cup was a a good way to go.
What is Dolce?
An eating experience in Italy would not be complete without a little dolce at the end of a meal. Dolce means something sweet in Italian.
However, narrowing down your choices of your dolce options can be quite a difficult task. Come and take a walking tour with me to explore some of Italy's finest decadent desserts and sweets. Rich and Creamy Tiramisu is one of our favorite dolce.
Every street corner, opposite of course of the gelato shops, there are many Italian pastry and dolce shops. Inside you will find yummy decadent panforte.
What is Panforte?
Panforte is kind of like an Italian fruitcake with nuts, honey, sugar, fruits and spices. They have many different kinds of panforte and some with even chocolate. These dessert like fruitcakes can be kept well wrapped for several months at room temperature. Of course I had to give it a try. I tried a traditional recipe with macadamia nuts and it was very sweet and delicious and only a very small slice was needed to make us a very happy camper.
What is a Ricciarelli cookie made with?
A few blocks down, I walked into another pastry shop and tried 2 cookies. (I think I have mentioned before that this was not a spa diet trip by any means) The first cookie was called Ricciarelli and it was very light tasting. The biscuits are made using an almond base with sugar, honey and egg white.
What is a cavallucci cookie?
Cavallucci is a rich anise biscuit made with almonds, candied fruits, coriander, flour and uses Tuscan millefiori honey, an essential element for the paste. One bite of this chewy Cavalucci biscuit and I was hooked. My mom and sister make an anise biscuit every Christmas and I fell in love. It is the whole texture thing for me. On the outside it is firm but when you take a bite your teeth sink into the dough and the essence of the anise flows through.
I would love to had a second cookie but there was just one more stop I had to make along the way. I had passed a dolce shop that had many little candies everywhere inside. They were each hand crafted to perfection, like a piece of art. Almost too pretty to eat.
So instead I caught my eye on something that I could easy carry in my purse (just in case I needed a little snack along my walking tour ) Pastiglie Leone are little delightful confectionaries that are just perfect balance of herbs and flavors in an easy to carry box.
My favorite was Fragola (strawberry) but there were even cool and more intense flavors like Balsamiche (balsamic vinegar).
However, my most absolute favorite Italian dolce is a traditional Rich and Creamy Tiramisu!!! Tiramisu is has simple very fresh ingredients that make this Italian treat a blissful delight.
Why are the eggs in Italy so large?
One of the main ingredients in a Tiramisu are Italian eggs that are colossal in size.
At first, I thought the eggs in Italy might be ostrich eggs or dinosaur eggs. However, I have been told they just feed the chickens very healthy organic feed and they are free range and happy chickens and they produce the biggest eggs I have ever seen. Essentially 1 colossal Italian egg is equivalent to about 1.5 large US eggs.
When I visited Florence, Italy we purchased our eggs through a trusted chicken farmer and bought and used raw eggs in our tiramisu. Actually, during the whole process had the "registered nurse" in me freaking out as the potential of Salmonella I may have just eaten. I was just fine as you can trust your eggs from the good chicken farmers in Italy.
If you can purchase your eggs through a trusted farmer or have your own chickens or live in a country where you can confirm that the eggs are free from Salmonella, bravo to you. I do not. So I started thinking about how I could take this lovely recipe that I learned how to make at the Food and Wine Academy in Florence and make it safe for everyone around the world.
What is Salmonella?
As you may know, Salmonella is a type of food poisoning caused by the Salmonella Bacterium. I do not want to go into all the gory gastrointestinal details of the signs and symptoms of this type of food poisoning, but it is not pleasant, and people can and do get very sick from each and every year.
Salmonella bacterium can lay hidden in beef, poultry, milk, eggs and even some vegetables. Food may be contaminated during food processing or food handling. Contaminated foods usually look and smell normal and that is why it is difficult to know if it is infected or not. This is why if you cannot trust your source for your food the only way to confirm that the bacterium is killed is by cooking your foods to at least 160 degrees F.
Ok, the nurse will now step down from her soap box. The point to drive home is to "Temper your eggs or buy pasteurized eggs", if you live in the USA.
More Delicious Dessert Recipes served in Individual Cups
Easy Microwave Chocolate Pudding
Lemon Rose Cardamon Cheesecake Mousse
Coconut Rice Pudding with Cardamon Spiced Honey Pears
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Rich and Creamy Tiramisu
Rich and Creamy Tiramisu is a special Italian dessert with layered espresso lady fingers, cocoa and a mascarpone rich and creamy custard.
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Servings: 6
Calories: 632kcal
Ingredients
- 6 eggs
USA egg or 4 colossal Italian eggs - 6 tablespoon water
- 1 pound mascarpone cheese
- ½ cup sugar
or sugar alternative - ⅛ teaspoon salt pinch
- 24 lady fingers
mini or 12 regular sized cut in half - 1 cup coffee
extra strong brewed or espresso - 6 tablespoon unsweetened cocoa powder
Instructions
- Separate eggs yolks from egg whites very carefully using your fingers.
- Combine egg yolks and water in heavy saucepan. Cook over very low heat, whisking constantly, about 15 minutes. (Use a cooking thermometer to confirm that it reaches 160 degrees). Then take the egg yolk mixture and put in freezer to help with the cooling process.
- Stir mascarpone cheese into the cooled egg yolks.
- Combine 4 egg whites, sugar and salt in top of double boiler over hot water. Cook, over very low heat, beating with hand-held mixer on medium speed. You can also whisk egg whites using your strong muscles for about 15- 20 minutes or until your arms feel like they are going to fall off or until your whites hold firm peaks and temperature reaches 160 degrees. (Your egg whites should be firm enough that you could safely hold the egg white bowl upside down over another persons head without them getting egg in their hair)
- Fold in about ⅓ of the egg whites into egg yolk mixture carefully. Then carefully fold in remaining egg whites to keep them fluffy.
- In a shallow bowl pour the strong brewed coffee and any liquor as desired. Dip the lady fingers for a quick coat on both sides into the strong coffee bath. (Don't leave lady fingers in the coffee mixture more than a couple of seconds or they will turn into a soggy mess.)
- Assembly: In your beautiful little individual glass containers dust a little of your powdered cocoa with a sieve. Next add 1-2 pieces of the coffee soaked lady fingers at the bottom of the glass. Next place a few spoonfuls of the yummy mascarpone mixture on top of the lady fingers and then one more dusting of cocoa powder. Repeat this layering process one more time ending with a light dusting of cocoa powder on the top and garnish with some plain non-coffee soaked lady fingers. Refrigerate overnight or up to 2 days.
- Serve rich and creamy tiramisu well chilled as a lovely ending to any meal.
Notes
optional : You can add cognac, frangelica, rum or any lovely ETOH addition your little heart desires to the coffee mixture before dipping in your lady fingers.
Nutrition
Serving: 1g | Calories: 632kcal | Carbohydrates: 46g | Protein: 17g | Fat: 43g | Saturated Fat: 24g | Cholesterol: 337mg | Sodium: 220mg | Potassium: 206mg | Fiber: 2g | Sugar: 14g | Vitamin A: 1541IU | Calcium: 158mg | Iron: 3mg
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[email protected] Chef in disguise says
Thank you! finally a safe tiramisu recipe I can try!
I am always worried about raw eggs so I have never tried this or a ceasar salad , but now I can
Healthy World Cuisine says
We both have kids so we need to make sure our cooking preparations always follow the safe guidelines. Then we do not need to worry.
sweetsimplestuff says
It sounds like your boys enjoy dolce ... smart boys! I hope that you got a taste!
Healthy World Cuisine says
I thought this post might be right up your alley. Dolce! Dolce! Dolce! Take care, BAM
notsoskinnycook says
Mmmm.... I love all things Italian!
Healthy World Cuisine says
Thanks and have a great day.
cravesadventure says
Wake me . . . I am in dessert heaven - YUM! Have a Great Day!
Healthy World Cuisine says
Sugar dolce coma!!!! You can diet tomorrow.
Jeno says
Hi Bam! Your Italian trips sounds like my favorite type of trip, walking, sight seeing and eating delicious good, oh heaven!
The funny thing is I just learned about Tiramisu from my friend (she's an excellent cook) yesterday. We had a ladies lunch and one gal brought a big thing of tiramisu to share, the hostess started to tell us about how they use raw eggs as an ingredient, which all of us were feeling pretty uneasy about. But then she said American store bought ones are most likely done in double boiler so we should be OK, Truthfully I was going to have a slice either way, who can turn down a tiramisu right?
Healthy World Cuisine says
Italy was like heaven and for any foodie this trip is a must!
Raw eggs , unless pasteurized, tempered or purchased from someone you trust completely, should put people on alert. This is a safe Tiramisu and it really does not take that much longer to temper the eggs. Take care, BAM
yummychunklet says
I think Italian desserts are my all-time favorite. Yum!
Healthy World Cuisine says
Me too and these desserts are no too sweet but just a nice balance of flavors. A nice ending to any meal.
zestybeandog says
Ahhh this looks fabulous! I would not be able to stop eating this!!! 🙂
Healthy World Cuisine says
Bring your stretch pants if you ever visit Italy... take care, BAM
gardenfreshtomatoes says
That's one amazing looking dessert...I hope the Rabid Teenagers stopped to admire it for a moment before they demolished it!
Healthy World Cuisine says
Thanks Marie
Ahh teenagers... need I say more! I just try to keep my hands and feet away from their mouths while they are eating for safety reasons.. LOL
Charlotte says
Yummy!! I was looking into a basis tiramisu recipe for future creations involving fruit, bisquits and mascarpone ..I think I found it! I'll start this week-end for a series of tiramisu-themed articles! Thanks for sharing..pictures made really hungry too!
Healthy World Cuisine says
Thank you Charlotte. This is a recipe you can feel safe with as it tempers the eggs.
thecompletecookbook says
I would like to have a taste of everything on offer in your photos Bam! Super tiramisu recipe.
🙂 Mandy
Healthy World Cuisine says
I'm sad to say that I have eaten everything in those pictures and now that I am back in HK been hitting the gym every day, sometimes twice a day. However, you only live once! Take care, BAM
Choc Chip Uru says
Thank god for dolce my friend 😀
Absolutely adore this stunningly delicious recipe! Can't help but love the beautiful traditional tiramisu!
Also thank you for sharing all about your gorgeous trip! 😀
Cheers
Choc Chip Uru
Healthy World Cuisine says
There is even a little fresh cocoa on top. I thought of you Miss CCU (everything chocolate Guru) while dusting the top of my tiramisu. Take care, BAM
Healthy World Cuisine says
Bonjouno and Grazie John!
I say if you are on a diet, why go to Italy? ....Italy is a gastronomic pleasure at every corner. How could one say no to all of those delicious treats you might not be able to try again? However, because you walk so much exploring every corner of history, art and beauty it is okay to splurge a little.
In regards to eggs with pasteurized shells that is a great idea to avoid salmonella, if you can find these where you live. However, here in Hong Kong, that is sometimes very difficult to find so tempering your eggs is a great way to avoid that potentially serious problem.
I am starting to contemplate another foodie destination in the fall (Italy vs Spain) what do you think?
Take care, BAM
ChgoJohn says
I waited to reply because I didn't want to start a debate in your comments ...
I've been to Italy a half-dozen times and Spain twice. In both countries one trip involved renting a car and touring the countryside. In Italy, we went down the coast from Rome to Naples and then hopped a ferry to Palermo and drove along Sicily's southern coast. In Spain, we flew into Barcelona, drove to the Costa del Sol, where we stayed for a while before taking a winding path up to Madrid.There is some fantastic architecture in Spain, a real mix of European & Moorish influences. Barcelona has many of Guadi's designs and his cathedral is unbelievable! I really enjoyed Spanish cuisine, I just wish I knew then what I know now about their dishes. Italy's food and history speaks for itself, as you know. I do not think you can go wrong going to either country.
For me, my next trip will be to Italy. I do not need to see again the museums or cathedrals or, for that matter, the ruins -- although I can never get enough of them. I've not been to Bologna, the heart of Italian cuisine. I want to go there, visit the markets in the morning, sit in a piazza in the afternoon, enjoy a gelato and, when it's gone, an espresso. Maybe take a class but be sure to enjoy some fabulous food while I'm there and maybe learn a new pasta shape or two. That's always fun. It won't be a grand tour but it will be a great holiday just the same. And wherever you choose to go, I'm sure it will be fantastic, judging by the way you "handled" Italy. You, BAM, know how to holiday in a foreign land. 🙂
Buona notte!
Healthy World Cuisine says
Dear John,
Thanks so much for responding. We should both plan a culinary trip!
I agree, I think both countries have so much to offer, maybe the only way to do it is to see both. (Maybe not on the same trip but do both at some time in the future)
Of course Bologna would be my next Italy excursion. It is the culinary capital of Italy. I think I see cooking classes and tours of the wet markets with our names written on it! (We will be going during the first week of October so unfortunately it is not olive harvest or truffle in Europe)
However, Spain has many attributes such as their beautiful seas, sculptures, tapas, wines. Decisions, Decisions, Decisions! I think you are right I will have a blast and a great culinary experience in either location. I will do a cost analysis and get back with you.
Have a super weekend,
BAM
ChgoJohn says
This post brought back some wonderful memories, BAM. Like you, it seems like I went from shop to shop sampling whatever caught my eye in the display case. Every now and then it would be time for an espresso and then maybe a gelato. Of course, in between all of the snacking there were museums to see.
Tiramisu is a favorite treat and yours looks like such a great recipe. That picture has me salivating! You're right to warn about salmonella. In my family, there are elderly, very young, and people who aren't well. Salmonella could be fatal and it just isn't worth the risk. Here we can get eggs that have pasteurized shells, thus eliminating that risk. I use them without worry whenever a recipe calls for raw egg.
I love reading these Italy-inspired posts, BAM. You really did enjoy yourself and took full advantage of whatever opportunities came your way. Brava!
Dawn says
Yum, Yum, Yum!!! This looks so amazing...I just love Tiramisu - I might just have to get myself some this weekend!!
Healthy World Cuisine says
I really like the idea of separate little dessert cup servings. Keeping a special portion size is a good idea as my will power is not good enough to prevent myself for dipping in for seconds. Take Care, BAM
Geni - Sweet and Crumby says
What a fabulous trip Bam. I am in awe of all of those glorious pastries! I adore Tiramisu and your version looks splendid.
Healthy World Cuisine says
Thanks Geni... I am so having to be mindful of what I am eating now after that trip to Italy. Lets put it this way, don't go to Italy if you are trying to watch your weight. But you only live once! Take Care, BAM