I love tiramisu… love love love it. Coffee, cheese, booze and chocolate what isn’t to like? I admit, if you are skeptical there was once a time when I was too. It used to be on every menu, which led to a lot of bad, soggy versions of it – what turned me around was having it in Florence. That’s always the way, if you have a great version of something it helps you appreciate the sub par ones.
However, this is the first time I have ever tried to make it before – something I have wanted to do for awhile. When getting ready for the task I thought I would google, and you know see what it is all about. I came across the site Heavely Tiramisu – a site wholey dedicated to the one dish. It is quite an entertaining read, though I must say it certainly puts my obsession in perspective. What I quickly discovered was that the basic recipe was really consistent, however the variation is huge. If you compare it to a lasagna that means the lady fingers are the noodles, the coffee and liquor are the sauce and the marscarpone is the cheese. But is there a bechamel? Should it be a meat sauce? Do you add spinach?
Because of the variation I figured that it didn’t really matter where I started since it would just mean tweaking in a different direction to get to the taste I would want. I used the recipe in my Maroi Batali book Molto Italiano. The recipe is also available on Food Network’s website here.
It turned out that my friend who was coming over didn’t like Brandy so we made half of it with Brandy, and half with Coffee liqueur. As it turned out though we all liked the Coffee Liqueur side more. The general criticism was that it needed more chocolate and more coffee to balance with the Brandy. I guess I will just have to make it again. Although would you believe one tub of marscarpone (~500g) is $15!!! This picture is the day after by the way, so it truly doesn’t do it justice.