Tiramisu

The other day, I was asking my children which cake they wanted us to bake to celebrate my husband's birthday. While we have established the tradition in our family that the guest-of-honor chooses his/her birthday menu, my husband was away (on vacation, for ONE FULL week!!), it was therefore a surprise for him! I listed his favorite desserts : tarte tatin, pithiviers, apfel strudel and tiramisu (only to list a few)...
When she heard "tiramisu, my daughter almost screamed "tiramisu, c'est mon préféré dessert!" (yes, we are getting a few English grammar mistakes in her French these days but so far we find it funny!)...  She discovered Tiramisu last Summer in France when my sister-in-law made a delicious one. .. and fell for it! She had it again when one Italian friend of ours brought one a few months ago... and since then, she has made sure that we know that "Miratisu" or "Ramitusi" or "papa, tu sais le dessert que j'adore" is her dessert préféré!  So, Tiramisu, it was.
What I like about Tiramisu is that it's so easy to make : nothing to heat, nothing to let to rest for a while... just plain easy to make as long as you think ahead of time to refrigerate it long enough. I literally made this in less than 15 minutes... and let it sit in the fridge for about 5 hours (but this was not enough).
In the end, the sad part of the story is that my daughter was not feeling well that evening and decided not to eat her dessert. Both my son and husband immediately volunteered to eat her share (my husband won; it was his birthday after all)! My daughter did eat another little Tiramisu the next day, though... and I'm sure that if I were to ask her again what she would want for dessert, "Miratisu" or "Mirasuti" or "tu sais le dessert que j'ADORE" would pop up! Bon Appetit!

Ingredients:
For 6-8 ramequins
- 125 ml (1/2 cup or 4.2 Fl oz) strong espresso, at room temperature
- 45 ml ( 3 TB or 1.5 Fl oz)Marsala (or rhum)
-  2 eggs
 - 1 pinch of salt
- 1 small container Mascarpone (about 250 grams)
- 90 gr (7 TB or 3.17 oz)sugar
- Ladyfingers cookies, about 2-3 per ramequins.
- Unsweetened Cocoa
- Bittersweet chocolate (optional)

• Mix the coffee and the Marsala and set aside.
• In a bowl, beat the eggwhites and salt together until they beging to be stiff; add half of the sugar and beat some more until stiff.
• In another bowl, beat the egg yolks with half of the sugar until light and fluffy. Add the mascarpone and beat and stirr well.
• Fold in half of the eggwhites; and then the rest until fully incorporated
• Scoop some of that cream into the ramequins (about 1/3 of the height)
• Cut the ladyfingers in half and soak them in the coffee. They have to be soaked but not soft. 
• Lay the ladyfingers on the cream in the ramequins.
• Shred some bittersweet chocolate on top (optional)
• Cover with more cream.
• Refrigerate for at least 5 hours, overnight it best
• Just before serving, spread cocoa powder on top.

My Personal Comments:

• If you don't put bittersweet chocolate on top of the ladyfingers, the Tiramisu won't taste very sweet.
• Don't hesitate about the alcohol, it's what makes the difference in the Tiramisu and the taste does attenuate after refrigeration.