Ricordi di bambina: Making My Grandmother's Authentic Italian Tiramisu

Cooking journeys often remind us of old times, bringing back nice memories. Today, I remembered a special moment from when I was a child—making tiramisu with my Italian grandma. I remember the smell of coffee staying on my hands as I dipped the biscuits into the thick, cold drink. Tiramisu, which means 'pick me up' in Italian, is a tasty mix of coffee-dipped biscuits, very creamy mascarpone cheese, and a sprinkle of cocoa powder on top. The strong bitter taste of the coffee balances well with the sweet taste of the dessert, while its strong flavor makes a big difference to the creamy smoothness of the mascarpone.

Worldwide, ladyfingers or savoiardi are often used in tiramisu. But my grandma liked to use Pavesini biscuits more. They are thinner and lighter, taking in the coffee just right without messing up the mix of tastes. Their soft texture makes the tiramisu creamier and not as heavy, with nice thin layers. This type of tiramisu might not stay solid like a cake when you serve it, but it will surely melt nicely in your mouth.

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- 2 eggs

- 1/2 cup (or 3 table spoons) of granulated white sugar

- 8 oz (or 250 grs) of mascarpone cheese

- 1 cup strong brewed coffee, cooled

- around 40 Pavesini biscuits

- 3 tablespoons unsweetened cocoa powder

1. Separate the egg yolks from the whites.

2. In a medium-sized bowl, whisk together the egg yolks and sugar until the mixture becomes creamy and well-blended.

3. Beat the mascarpone cheese in a separate bowl until it reaches a smooth consistency. Following this, combine the egg yolk mixture with the mascarpone, ensuring a uniform blend.

4. In another bowl, whisk the egg whites with a pinch of salt until they form stiff peaks. My ultimate trick to a light tiramisu cream is to take 3 table spoons or so of egg whites and blend it with the mascarpone and egg cream to relax its consistency an bit. Then, gradually and gently fold the rest of the egg whites gently until it's seamlessly incorporated but still pretty airy and light.

5. Immerse Pavesini biscuit one by one in the coffee. Aim for a thoroughly soaked biscuit that still retains its form. And place them on your dish, in a layer at the base of a 9x9 inch dish, preferably a transparent one to showcase the beautiful layers. An example could be a glass Tupperware.

6. Layer a third of mascarpone and egg cream over the biscuits. If you favor cocoa powder in each layer like I do, dust it over using a sieve. Repeat twice this process with the remaining biscuits and mascarpone, concluding with a generous dusting of cocoa powder on the topmost layer.

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7. Cover the dish and refrigerate for a minimum of 2 hours or up to 8 hours to allow the flavors to harmoniously meld together.

8. Prior to serving, sprinkle additional cocoa powder to taste, if desired.

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Dive into this classic tiramisu recipe, bask in its nostalgic charm, and enjoy the blend of unforgettable flavors. Buon appetito!