Tiramisu

This month, Eat the World is heading to Northern Italy.

I was so excited about this one because I love Italian food!  You can see Italian foods or Americanized Italian foods featured on this blog with some regularity.

As mentioned when I made my savoiardi cookies, I just finished reading a book that takes place in Northern Italy, so it was the perfect inspiration!  Unfortunately, I didn’t set out reading that book with the purpose of cooking from Northern Italy, so I don’t have anything directly mentioned, but it was great inspiration nonetheless.

Since it was just the holiday season, I decided to go all out and make a homemade tiramisu for our New Year Eve get together.  I made the homemade savoiardi cookies (ladyfingers) and even went with the authentic, full of raw egg version of tiramisu.  Note that if you’re squeamish or have health concerns, there are other versions available online.  Or there is the option of pasteurized eggs, but I’ve never been able to find those locally.

An interesting note is that while the savoiardi cookies originated in north-western Italy in the 1500s, Tiramisu is a much more modern dessert, originating in north-eastern Italy in the 1960s.

The tiramisu was delicious, lightly sweet and full of espresso - just like you want it to be!

Eat the World

Northern Italy

• Palatable Pastime: Cheese Ravioli with Morel Sauce
• Sneha's Recipe : Malfatti With Tomato Sauce -Keto 
• Culinary Cam: Pesce Al Cartoccio with Tenuta Del Garda Riesling 
• A Day in the Life on the Farm: Risotto al Pesce Persico 
• Amy's Cooking Adventures: Tiramisu 

Tiramisu

Adapted slightly from Inside the Rustic Kitchen

6 tablespoons sugar, divided

3 egg whites

4 egg yolks

2 cups (16 ounces) mascarpone cheese

1 cup brewed espresso

2 tablespoons coffee liqueur

30 savoiardi cookies (ladyfingers)

1-2 tablespoons grated dark chocolate

1-2 tablespoons dark cocoa powder

Place the egg whites in the bowl of a stand mixer fitted with the whisk attachment. Whisk on high until the whites are frothy.  Add 3 tablespoons of the sugar and beat until stiff and glossy.  You should be able to flip the bowl without the egg whites moving.  Gently move the egg whites to a separate bowl.

Clean out the mixing bowl.  Add the egg yolks and remaining 3 tablespoons of sugar.  Beat until pale and thick.  Add the mascarpone and beat until smooth and creamy.

Pour about ⅓ of the mascarpone mixture into the egg whites and gently fold to mix.  Continue to slowly add the mascarpone mixture into the egg whites until completely incorporated.  Set aside.

Mix together the espresso and coffee liqueur in a shallow bowl.  Quickly dip and turn the lady fingers one by one in the espresso mixture and place in a 9x9 inch pan (note, my pan was 10x10 and slightly too big).

Spread half the mascarpone mixture over the dipped cookies, followed by grated dark chocolate.

Dip the remaining lady fingers in espresso and layer on top.  Add the remaining mascarpone mixture and dust with cocoa powder.  Cover and refrigerate for 6-8 hours before serving.

Makes 12-16 servings

 Amy Eats the World in...

1. Cuba: Ropa Vieja (Slow Cooker Beef)
2. Ireland: Cheesy Potato Soup with Irish Ale
   
3. Thailand: Chicken Satay
   
4. Kenya: Crunchy N’Dizi (Peanut Crusted Bananas)
   
5. Sweden: Rodbetssallad med Getost (Grated Beet Salad with Goat Cheese)
6. New Zealand: Kiwi Burger 
7. France: Fougasse (Provencal Flatbread)
8. Argentina: Chimichurri Sauce
   
9. Mexico (Halloween Special): Pan de Muerto (Day of the Dead Bread)
10. India: Spiced Golden Milk 
11. Poland: Chrusciki (Angel Wing Cookies)
12. Ethiopia: Buticha (Hummus)
13. England: Wizarding World of Harry Potter Leaky Cauldron-Style Mini Cottage Pie 
    
14. Georgia: Lobiani (Bean-Stuffed Bread)
15. Mexico: Crispy Pork Carnitas
    
16. Cambodia: Loc Lac (Shredded Beef with Lime)
17. Israel: Chicken Albondigas (Chicken Meatballs)
18. Finland: Sima (Lemonade) 
19. Puerto Rico: Arroz con Tocino  (Rice with Bacon)
20. Egypt: Ghorayebah Cookies
    
21. Ukraine: Scuffles (Rohalyky) Cinnamon Crescent Rolls
    
22. Portugal: Bitoque (Steak & Eggs) 
23. Germany (Christmas Special): Lebkuchenherzen (German "Gingerbread" Cookies) 
24. Trinidad & Tobago: Trini Macaroni Pie 
25. Iraq: T'bit (Slow Cooked Chicken & Brown Rice) 
26. Fiji: Fijian Creamy Lentil Soup (Dhal) 
27. Senegal: Cafe Touba (Senegalese Spiced Coffee) 
28. Colombia: Cañón de Cerdo (Colombia-Style Pork Loin Roast) 
29. Soul Food (United States): Oven-Baked Ribs with Cola BBQ Sauce 
30. Bangladesh: Shemai (Sweet Vermicelli Pudding) 
31. The Netherlands: Dutch Farmer’s Cheese Soup (Boerenkaas Soep) 
32. Laos: Khao Piak Sen (Lao Chicken Noodle Soup) 
33. Jamaica: Chicken &  Pumpkin Soup 
34. Vietnam: Vietnamese Chicken Porridge (Chao Ga) 
35. Sudan: Red Lentil Soup (Sudanese Addas) 
36. Luxembourg: Bouchée à la Reine (Vol-au-Vent)
    
37. Uruguay: Pasta Caruso
38. China: Homemade Fortune Cookies
39. Lesotho: Borotho Bread
40. Scotland: Tattie Scones
41. Native American Tribes of North America: Wild Rice, Squash, & Corn Soup
42. Guyana: Butterflaps
43. Greece: Cabbage Roll Rice Bowls
44. Réunion Island: Rougail Z'Andouille
45. Japan: Yoshinoya Beef Bowl (Gyudon)
46. Australia: Fairy Bread
47. Ecuador: Lentil Soup with Rice (Arroz con Menestra de Lentejas)
48. Slovakia: Garlic & Potato Soup (Cesnaková Polievka)
49. Turkey: Simit Bread
50. Dominican Republic: Taco Shepherd’s Pie (Pastelón de Papa)
51. Libya: Macroona Imbakbaka (Libyan Minestrone)
52. Malta: Brodu Tat-Tigiega (Maltese Chicken Soup)
53. Wales: Cawl Cennin (Welsh-Style Leek & Potato Soup)
54. Morocco: Kefta Tagine with Eggs in Tomato Sauce
55. Bermuda: Bermuda Triangle Cocktail
56. Philipines: Pork Siomai
57. Chile: Chilean Beef & Corn Shepherd's Pie (Pastel de Choclo)
58. Slovenia: Slovenian Flatbread (Belokranjska Pogača)
59. Lebanon: Ka’ak (Lebanese Purse Bread)
60. Congo: Moambe Chicken (Congo Poulet Moambe)
61. Guatamala: Fiambre (Guatemalan Salad)
62. Austria: Viennese Kaiser Rolls
63. French Polynesia: Vanilla Bean Lemonade
64. Seychelles: Creole Rice
65. Switzerland: Bündner Gerstensuppe (Swiss Barley Soup)
66. Brazil: Brigadeiro (Brazilian Fudge Balls)
67. Madagascar: Hen`omby Ritra (Malagasy Simmered Beef)
68. Spain: Tortilla Española (Potato Omelette)
69. Afghanistan: Aush (Afghan Noodle Soup)
70. Indonesia: Nasi Goreng with Chicken
71. Denmark: Frikadeller (Danish Meatballs)
72. Oman: Omani Bread (Khubz Ragag)
73. Costa Rica: Costa Rican Garbanzo Bean and Chicken Soup
74. Palestine: Whole Chickpea Hummus (Musabaha)
75. Zimbabwe: Beef Hifiridzi (Beef Short Ribs with Greens)
76. Kiribati: Kiribati Squash Coconut Soup
77. Belize: Pan de Muerto
78. Azerbaijan: Sweet Turmeric Milk Bread (Shirin Chorek)
79. Iceland: Piparkökur (Icelandic Pepper Cookies)
80. Zambia: Zambian Spinach
81. Burma/Myanmar: Garlic Oil Noodles with Chicken
82. Moldova: Zeama (Moldovan Chicken Soup)
83. Samoa: Keke Pua’a (Samoan Steamed Pork Buns)
84. Honduras: Honduran Style Refried Beans
85. Czech Republic: Česnečka (Czech Garlic & Potato Soup)
86. Vatican City: Gnocchi al Vaticano
87. Montenegro: Pečena Piletine Sa Rižom (Baked Chicken & Rice)
88. Mauritius: Mauritian Beet & Potato Salad
89. Togo: Zowey (Togolese Spicy Peanut Balls)
90. Liechtenstein: Gerstensuppe (Barley Soup)
91. Korea: Dwaeji Bulgogi (Korean-Style Pork BBQ)
92. Northern Italy: Tiramisu