Although the origin of tiramisu is disputed, many attribute Roberto Linganotto as the creator of this delicacy at his restaurant in Treviso, Italy – Le Beccherie – in the 1960s. Despite its uncertain history, one thing is certain: Tiramisu is synonymous with fine Italian cuisine.
The literal translation of Tiramisu is Take Me With You, and it’s easy to see why. Made with cookies, egg yolks, sugar, coffee, mascarpone cream and cocoa powder, it’s the perfect ending to a meal.
As the only Italian-flagged cruise line, Costa is proud to offer exceptional, authentic Italian cuisine, said Scott Knutson, vice president of sales and marketing for Costa Cruises North America. We know that many of our cruisers are eager to get back out to sea. That’s why we wanted to share a little of the dolce vita and a little of the Costa experience with you.
Here is the recipe that makes 12 servings. It takes about 20 minutes to prepare and must be kept in the refrigerator for at least 2 hours.
- 6 eggs separated
- 3/8 cup sugar div
- 1 vanilla bean, cut lengthwise and scraped out (or 1 teaspoon vanilla extract)
- 1 1/2 cups flour, sifted
- Powdered sugar for sprinkling
(If you like, you can buy ready-made ladyfingers or use biscotti instead of ladyfingers).
Ingredients for the cream filling:
- 10 eggs separated
- 1/2 cup sugar
- 4 large bags of Mascarpone cheese
- A pinch of salt
- 2 cups of espresso coffee
- 2/3 of the sugar
- Heat the oven to 375 degrees Fahrenheit.
For the girls in the house:
- Mix the egg yolks, half the sugar and the vanilla pod in a blender.
- In a separate bowl, beat the egg whites until stiff and slowly add the remaining sugar until stiff peaks form.
- Using a rubber spatula, carefully fold the beaten egg whites into the egg yolk mixture. Then slowly sift the flour into the mixture and stir until well combined.
- Using a piping bag, pipe 3.5cm fingers onto a parchment-lined baking sheet sprinkled with sugar and icing sugar.
- Bake for 10 minutes.
For cream filling:
- Beat the egg yolks until homogeneous, then add the sugar and beat on medium speed until thick, about 2 minutes.
- Add the mascarpone and mix on medium speed until combined.
- In another bowl, beat the egg whites with the sugar and a pinch of salt until stiff.
- Using a rubber spatula, carefully fold the egg white mixture into the mascarpone mixture. Tip: Add the mixture one tablespoon at a time, using a spatula to gently move it from the bottom to the top of the mixing bowl until well incorporated.
For coffee syrup:
- Add the sugar to the espresso and mix well.
- Sprinkle or spray the ladyfingers with the coffee syrup (don’t let them get wet) and place the first layer.
- Then the cream on top and a second layer of cookies on top, then another layer of cream on top.
- Finally, carefully sieve the cocoa powder over it.
- Cover with plastic wrap and refrigerate for at least 2 hours before serving.
READ MORE: 10 cruise ship dessert recipes you can make with your family
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