Last month we launched our very first Eatto Box of the Month, packed full of exciting new limited-edition mains, sides and desserts. With a beautiful Italian theme, February’s box is now sold out but don’t worry, if you’re looking for your Italian food-fix we have just the thing!
An easy tiramisu recipe you’re sure to love
- 130 g Savoiardi Sponge fingers
- 180 g mascarpone cheese
- 150 g double cream
- 60 g icing sugar sifted
- 300 ml strong coffee freshly made
- Unsweetened cocoa powder
- Allow the coffee to cool down and place it in a shallow dish.
- Whisk the double cream with half the total amount of sugar until you get a consistency similar to whipped cream.
- In a medium-sized bowl, combine the remaining sugar with the mascarpone. Use a spoon or a hand whisk and mix until smooth. Now gently combine this mixture with the one made in the previous step.
- Dip one sponge finger at a time into the cold coffee, gently turn it a couple of times until it's nicely soaked but not soggy.
- Start creating the first layer of your tiramisu using the soaked sponge fingers.
- Spread half cream mixture on top of the sponge fingers.
- Repeat steps 4, 5 and 6 to create the next 2 layers. The final layer on top should be the cream mixture.
- Place in the fridge for at least 2 hours before serving.
- Dust with cocoa powder before serving. Store in the fridge for up to 2 days.
Did you know?
Ever wondered where this delicious dessert originated? Some say that it was created in Siena for the Grand Duke Cosimo III de Medici and at the time was referred to as “Zuppa del Duca” (the Duke’s soup).
Others claim it originated in Turin and was invented for Camillo Benso, the Count of Cavour, and then arrived in Emilia-Romagna via the writer Pellegrino Artusi, who describes a similar recipe in his book “Kitchen science and the art of eating well”.
The most well-documented origin of the “Tiramisu” is from the hotel-restaurant Roma in Friuli during the 1950s. The Ministry of Agriculture and Food Resources even went so far as to assign the paternity of tiramisu to Friuli, adding the dessert to the Friulian list of PAT – Traditional Agrifood Products!
Made correctly, a classic tiramisu is a heavenly dessert.
There are lots of store-bought varieties of Savoiardi, the traditional biscuit used in the making of Tiramisu, from soft and spongy to hard and crunchy (like biscotti). Both kinds will work here, but if you’re using the softer variety, we recommend sticking to a light brushing of espresso, instead of a deep dip.
We hope you enjoy trying this easy tiramisu recipe as much as we did!
Our Italian-themed Box of the Month may be gone but fear not, we’ve just launched our exciting new Irish-themed box packed with all your Irish family favourites and just in time for St. Patrick’s day. Celebrate all the beautiful ingredients Ireland has to offer with the click of a button.