Sunday, March 29, 2009


For real Tiramisu connoisseurs this recipe won't be as authentic as you may like. There is no liquor and the espresso is substituted with Pero or Postum. But for those who have stayed away from Tiramisu for those very ingredients- now you can enjoy it! You will find all sorts of recipes out there and they vary wildly. I have fiddled around with them and this is what I have come up with.

Most recipes recommend refrigerating for 1 hour. I find that after only an hour though, the tiramisu is soupy. I think the dessert is best served when prepared in the morning and kept in the fridge all day- or made the day before. It will be firmer and have better flavor.

6 eggs, yolks and whites separated

½-3/4 cups sugar (1/2 for a more authentic taste)

1 Tbsp vanilla

16 oz mascarpone cheese

2 ½ cups milk

2 Tbsp Pero or Postum drink mix

About 28 Ladyfingers

4 Tbsp cocoa powder (or even better- chocolate shavings)

In a small bowl beat egg whites with a mixer with whisk attachment until the whites are firm. They are firm enough when the beater is lifted straight out of the bowl, turned upside down and the egg white on the beater maintains its shape.

In a separate bowl, mix the egg yolks, sugar and vanilla until the mixture is a pale yellow. Add mascarpone and mix until smooth.

Gently fold the stiff egg whites into the mascarpone mixture.

In a shallow dish or bowl, mix the milk and Pero or Postum until the drink mix is dissolved. One at a time, dip the ladyfingers into the mixture. Turn the lady finger so each side is dipped twice. The ladyfinger should soften on the outside but still maintain its form (a little hardness on the inside)- you don’t want them to be soggy.

Place the half of the ladyfingers in the bottom of a 9x13 dish. Cover with half of the mascarpone mixture. Using a sieve dust cocoa powder over that until it is covered. Repeat making another layer with the remaining lady fingers and cheese. Save the cocoa powder over the top until you are ready to serve. Otherwise it will soak up some of the liquid from the cheese and look "spotty".


Ada Bowler said...

I'm so excited to make this! Thanks for the recipe!

Holly said...

Like my sister Ada, I am very excited to make this recipe! One Enrichment meeting during my mission in Paris was a cooking night featuring a similar adaptation of the Tiramisu. I have long since lost that St. Ouen ward recipe, and have often longed for it over the years. Thank you filling the Tiramisu void in my life!