I call this dessert (almost) tiramisu even though I know it's thousands of miles far from the classical one. I bet that the Italians are pretty selective with what should and what shouldn't be called Tiramisu. There certainly are a number of "rules" to follow when making tiramisu, as using espresso for instance - not just any kind of coffee and most preferably an Italian brand like Lavazza, Illy, Cello etc. Using raw eggs is another rule and most importantly, Mascarpone.
My "tiramisu" doesn't tick a single box of these rules but let's face it, if I think of it as of "almost tiramisu", who's to be hurt? :)
For those who suffer from lactose intolerance, is Mascarpone no option. At least I haven't been able to find a lactose-free one here in Sweden. I use a lactose free variant of "kvarg" instead, cream curd (jemny tvaroh in Slovak). It's delicious, light (only about 1% fat) and as close to Mascarpone as I could come.
When not following the rules, I can just as well be consistent about it and break the rest of them too: used neither Cognac nor Brandy. Instead I chose cacao liqueur which I think corresponds well with the cocoa powder decoration. At this point I must say that the best tiramisu I've ever had was a variant made with Baileys. Heavenly good.
As they say, "there aren't two tiramisu that taste the same", so why not experiment a little and make one that you can label as "your own"? Do any of you have some special "tiramisu tricks" you are willing to share?
Almost tiramisu:
Ingredients: (makes about 6 servings)
savoiardi lady fingers (about 18-20 pieces)
500 g light cream curd
1 cup espresso
2 shots cacao liqueur
vanilla sugar (or sugar and vanilla powder)
cocoa powder
Method:
1. Make the espresso and let cool to a room temperature. Pour it into a shallow bowl and add the cocoa liqueur.
2. Dip the savoiardi in the espresso (both sides) and place one by one in a rectangular bowl.
3. Mix the curd with sugar and vanilla and spread a half of it on the savoiardi.
4. Make another layer of espresso savoiardi and cover with the rest of the curd.
5. Place in the fridge for a couple of hours. Sprinkle the cocoa powder on top before serving. Enjoy!
jemineky to tiramisu ale vyzera úzasne Evicka
ReplyDeleteTiramisu Ti dakuje Slavka :)
ReplyDeleteEvka ja som ešte pravé tiramisu nejedla len kadejaké akože tiramisu , ale chutili mi tak mi vôbec nevadilo že niesú ozajstné:))) Toto tvoje je nádherne bodečkavé :)
ReplyDeleteEvka,ake mile bodkovane tiramisu:))a ja si nemyslim,ze je az tak na mile vzdialene od toho origos..len tak zdravo upravene,co nikdy nie je naskodu:))a tiramisu s Baileys mam uz davno zaradene v poradovnicku,ale este som sa k nemu nedostala:(
ReplyDeleteAndrejka, ani ja som myslim este nejedla prave, a je to v pohodke ;) da sa urobit vseliako, no nerada by som "urazila" taliansku narodnu hrdost, oni su ako som sa stihla presvedcit od jedneho Taliana-byvaleho spoluziaka na svoje tiramisu paradne citlivi :))))
ReplyDeleteMatusik moj, dakujem, s Mascarpone predsa len chuti lepsie, to bez debatky, ty ako jeho prava milovnicka presne vies aky je rozdiel medzi mascarpone a tvarohom :) no som rada, ze sa da pripravit celkom dobre a celkom lahko stravitelne tiramisu aj bez mascarpone..a ozaj, bodecky su IN, ja ked som si po dlhsom case vysla do obchodov, bodecky sa odvsadial na mna len tak valili, no tentokrat som im odolala :)))
ReplyDeleteano,ano..aj ja som si vsimla,ze bodecky su prudko "IN"..dokonca som si obzerala aj jedny bodeckove satocky,ale nakoniec som tiez radsej odolala:)))
ReplyDeletejeeeej, "curd" je tvaroh? take som este nejedla. to moze byt dobre!
ReplyDeleteja ho robim takto: http://dorasart.blogspot.com/2010/08/tiramisu.html
...davam aj amaretto, aj mascarpón.
a tie bodky su fakt cool!!! :-)like!
Dori, ze curd je tvaroh: malo by to tak byt, no zarucit to neviem :) musis mi len verit, co ti ine zostava :) jeej a dakujem, v zapale blogovania mi uslo, ze aj ty si blogerka Dori! no uz aj to idem napravit a poprezerat tvoje stranky, tesiiiim :)))) papa
ReplyDeleteDakujem Evi, potesenie je na mojej strane, ze si mojim nasledovnikom! ;-)
ReplyDeleteEvička ako milo ozdobené tiramisu!krásne...Ja mám síce najradšej to pravé najpravšie s mascarpone:)) ale niekedy v rámci štíhlej línie robím dvojako - jedno s mascarpone pre priateľa a jedno s light krémovým tvarohom pre mňa:) Mňam, si mi narobila chute:)
ReplyDeleteEvulicek dakujem za mile slovka. Mascarpone je naozaj lahodka, mala som tu cest :) ja som mala velmi rada aj tie nase slovenske smotanove torticky, s piskotami a ovocim, to je velka mnamka, najma ked je v lete plno zahradneho ovocicka..:))
ReplyDeleteLooks yummy~ I love tiramisu and maybe I'll try this someday (eventho it's "almost" tiramisu)! ;)
ReplyDeleteThank you :)
ReplyDelete