Cooking with the Dutchess:
By Hanneke Eerden
This is one of the best desserts you’ll ever find that is if you like a creamy dessert with a taste of coffee, liqueur and chocolate. But I have the feeling you definitely will like a dessert like this one… The original recipe is not a Dutch one, but it’s an Italian recipe. But since I’ve changed it into a more simple and easier to make recipe, I have no doubt that you will forgive me for that!
The translation of “tiramisu” means “pull me up” in English, and I’m sure this dessert will make you feel better every time you enjoy it! Because of the cream cheese that’s used in this, it’s not a dessert of which you can eat a lot of after you’ve enjoyed a good meal.
Like I said earlier, I changed the recipe. According to the original recipe , you would have to make a so called “zabaglione,” that’s a custard made with egg yolks, sugar and liqueur. A wonderful taste, but not that easy to make and certainly not fast. But if you decide to follow my recipe, you’ll have a perfect recipe for dessert that’s ready within 20 minutes! Although I have to tell you, it tastes better after a few hours, or even better overnight, in de fridge. But it’s worth the waiting and easy to prepare!
As a topping, most people use cocoa. And the nice thing is, most people use Dutch process cocoa for this, and that’s where we have the Dutch connection to this recipe! The man who developed this process in the early 19th century (to be more precisely it was in 1828) is called Coenraad Johannes van Houten and he was Dutch! He started the Van Houten company in 1824 in Amsterdam. The company Van Houten is a worldwide known brand since then. I still buy the famous “Van Houten Cacao” over here, because it’s the best cocoa that I can get in my opinion. The process of “dutching” is rather difficult and very technical and I don’t think I should explain something that I don’t understand myself, but the results are that it enhances the color and gives it a smoother flavor. Now that’s what I understand and what I want to hear! This kind of cocoa is perfect for baking, for desserts and for making hot cocoa of course! Bring milk to a boil, stir in the cocoa and sugar and it’s ready! Much better than any chocolate milk that you can buy, and for the lovers of some heat, a pinch of ground chile peppers is recommended!
Tiramisu for 4 servings
1 package ladyfingers (12 pieces)
1/4 cup espresso
1/4 cup coffee liqueur
1 ½ cup heavy cream
1 packages whipped cream stabilizer (f.e. Whip It)
1/3 cup sugar
½ teaspoon cinnamon
½ teaspoon vanilla extract (or one vanilla pod, scrape out the seeds)
1 cup Mascarpone
Cocoa or shaved chocolate for topping
Place the ladyfingers on a large plate and sprinkle with the espresso and the liqueur. Be careful not to completely soak them otherwise they’ll break when you transfer them to the mold.
For the mold I like to use a cake mold. Then you will get a nice high rectangular shape of the Tiramisu. Line it with foil to make it easier the remove from the mold later.
Whip the heavy cream with a (stand) mixer for about 1 minute. Add the stabilizer, sugar, cinnamon, vanilla and beat until you’ve got a nice bowl of whipped cream.
Fold in in the Mascarpone, and do this with care to keep the air in the mixture.
Make layers in the mold of your choice, start with ladyfingers (one single layer each time) then the mascarpone/whipped cream mixture, keep repeating these layers until the mold is filled. Make sure you end with the cream mixture.
For the topping you can use cocoa, or if you want shaved dark chocolate is delicious too!
Cover the mold with foil, and let it rest for at least 2 hours in the fridge.
As always ~ Bon Appetit!