No-coffee tiramisù

I did it, I finally handed in the last pages of the job yesterday and can start breathing again. I admit I have been feeling tired and a little overwhelmed. I also admit my kids and husband got snapped at more than once last week end. The last few days before my deadline I was waking up at 5:00a.m. with my mind racing, thinking about what I had to revise, what I had to finish translating, what I had to look up.

Tiramisu (literally, pick me up) was just what I needed, minus the coffee. First of all, my family would agree, I didn't need to add caffein to the adrenaline already coursing through my body. Secondly, I made this on Sunday for a get-together with a bunch of friends and lots of kids and didn't want to make separate desserts.

Feel free to use coffee instead of chocolate milk, like the original recipe suggests, to dip your lady fingers in. And a drizzle of Marsala, or any other sweet wine, if you are so inclined. You can make it in single portions for a fancy dinner party or as a cake.

Ingredients

mascarpone cheese 500gr

6 eggs

sugar 120gr

savoiardi (lady fingers) 400gr

2 tbsp cocoa powder

1/2 cup milk (or coffee)

semi sweet chocolate, about 1/3 of a bar

The first step is preparing the chocolate milk (or coffee) to dip the ladyfingers in, by mixing the milk with 1 tbsp cocoa powder. I use unsweetened cocoa because I don't like my desserts overly sweet. Next, beat the egg yolks with half of the sugar until they turn light and creamy. Cream the mascarpone with a spoon and then add in the mixture.

Beat the egg whites with a pinch of salt and add in the rest of the sugar and then gently fold them into the mascarpone mixture. If you like you can add a touch of Marsala to this cream or to the abovementioned dipping liquid.

Dip the savoiardi (lady fingers) in whatever liquid you have decided to use, making sure they soak it up but not too much, otherwise they will get too soggy. Place these into the container you will be using for the tiramisu and cover with a layer of the mascarpone cream. Chop the chocolate coarsely with a knife and sprinkle half over it, setting the rest aside for later. Add in the next layer of lady fingers, possibly perpendicular to the first layer (horizontal if the first layer was vertical and viceversa). Cover with the remaining cream, sprinkle over some cocoa powder using a fine sieve and then sprinkle over the remaining chocolate chips. Store in fridge for a few hours before serving.

Since the eggs you are using are raw, make sure they are very fresh and are of trusted origin and don't let your tiramisu stand out in the heat for too long. Another option is cooking them bain marie, but I have never tried this.