Some things do not make much sense. Take Tiramisú, for instance. It is definitely one of our favorite desserts, up there with Crème Brûllée and Oeufs a la Neige. However, after almost 8 years of food blogging, I do not have a single recipe for it in the Bewitching Kitchen. How could that be? I’ve made it in the past, but during this stretch of 8 years we’ve only enjoyed it in restaurants. To be completely honest, one example totally ruined us for other versions. A small Italian restaurant in Paris, called La Trappola, very near our apartment in the 7eme had simply the best, the very best, the most awesome, delicious, luscious, fantastic, superbly addictive Tiramisú in the known universe. Before we left Paris, I tried to convince the owner to share his secrets, but no matter how much batting of eyelashes and smiling I did, he was unmoved. Acted like a real gentleman, but kept saying he wanted us to come back to his restaurant whenever we were in town. Yeah, as if Paris was a cab ride from Manhattan, Kansas. The humanity! Oh, well. I don’t have his recipe, but David Lebovitz shared his online, and I can tell you it made Phil and a couple of friends we had over for dinner very very happy. Oh, and me too!
(slightly modified from David Lebovitz)
Beat the egg yolks with the remaining sugar until stiff and light-colored, about three minutes. Beat in the mascarpone (still cold from the fridge) until lump-free. Fold in half of the reserved beaten egg whites, then the remaining half, just until fully incorporated.
to print the recipe, click here
Comments: At first I intended to make a recipe from America’s Test Kitchen, but when I realized the huge amount it made, I quickly moved away from it, but kept some of their special tips in mind. One of them: contrary to what most recipes advise, do not bring the mascarpone cheese to room temperature before beating it. It has a tendency to separate. It will result in a perfectly creamy texture if you whip it while fridge-cold. Yeah, mind blown. So that’s what I did. Worked like a charm. Also, I prefer not to over-soak the lady fingers, because I rather have a little bit of texture remaining in the cookie component. If you go by Lebovitz, he states “cut them in half to make sure they are saturated enough, they should be dropping wet.” Decide how you like it best, and do it that way.
I wanted a recipe that would give us just enough for a dinner party with a couple of friends, and David’s version delivered exactly what I was looking for. I got the little glass dishes at Pier 1 Imports. They had only 6 left in stock, and by the time I left, their inventory dropped to two. It gave me a thrill to find exactly what I needed, one day before showtime. It’s not always the case, trust me on that.
Was it as good as La Trappola’s? I am afraid nothing will match that version. Maybe being in Paris was part of it. Still, this was one spectacular dessert. At first I thought the portion was a bit too big. But next thing I knew, I was licking the spoon and staring at a clean little bowl. Such is life. Woke up next morning and went for a nice jog. Order of the universe restored!
As I was composing this post, Phil found two photos from our past…
One at the entrance of La Trappola, and another of the Tiramisu of our dreams!
ONE YEAR AGO: Pulled Pork, Slow-Cooker version
TWO YEARS AGO: The Pie of the Century
THREE YEARS AGO: Bon Bon Chicken
FOUR YEARS AGO: Leaving on a Jet Plane
FIVE YEARS AGO: A Pearfect Drink
SIX YEARS AGO: Ming Tsai Under Pressure
SEVEN YEARS AGO: Paris, je t’aime!