This lighter version of the classic Italian tiramisù is perfect for those who want all the delicious taste and less of the calories.
I’ve been wanting to make Tiramisù for over a month now, ever since I had spent the day at SIGEP, an international tradeshow for the artisan production of gelato, pastry, confectionery and bakery sectors. Upon returning home, I had a cravings to showcase a delicious Italian dessert on my blog, but which one? There are so many to choose from. Luckily for me, at the tradeshow I met Enrico Maltoni and Mauro Carli, the authors of the extraordinary book, Coffee Makers. While flipping through this bilingual coffee machine encyclopedia with over 2,700 images and 2,080 technical descriptions, I knew one thing :: una cosa: the recipe needed to contain Italian espresso. The decision to make Tiramisù, was thusly inevitable.
I didn’t want to make the classic recipe with raw eggs :: uova; ask Mr. Italicana I have quite a Salmonella phobia. I also wanted to cut down on some of the fat so I subsequently reduced the amount of sugar, and used half ricotta half mascarpone for the creamy texture (the traditional recipe calls for just mascarpone).
After you have all the ingredients prepared, the assembly begins by dipping the lady fingers in the espresso. I added a bit :: un po’ of bailey’s creme caramel but if you want a stronger coffee flavor you can skip.
Next, pile on some of the whipped cream, ricotta and mascarpone mixture and top with unsweetened cocao :: cacao amaro and salted dark chocolate shavings.
Then repeat the steps and finish off your masterpiece with a small handful of espresso beans covered in creamy dark chocolate :: cioccolato fondente.
The work :: lavoro is finished and all that is left to do is pop the parfaits in the fridge.
I made these parfaits for a dinner party where I cooked up some of my favorite Italian dishes: sun dried tomato, artichoke and olive stuffed mushrooms, roasted kabocha squash fries, lemon and olive oil agretti and spinach lasagne.
A special thanks to Enrico and Mauro for the delicious inspiration and for the gorgeous and informative coffee table book. If you are passionate about the history :: la storia of coffee or know someone who is, then I definitely recommend picking up a copy as it is packed with thousands of photographs, patents, manuals, operating diagrams and technical captions. You can check out their website for local dealers and for information on upcoming temporary exhibitions that will display some of the rarest coffee makers in the world.
- 1 ounce dark chocolate
- ¼ cup dark roasted coffee beans
- 1 cup prepared espresso coffee
- 200g Savoiardi or Pavesini (Lady Fingers), about 12
- 4 tablespoons Bailey’s Creme Caramel, divided
- 1 cup (250ml) heavy whipping cream
- 1 cup (250g) mascarpone cheese
- 1 cup (250g) ricotta cheese
- ⅓ cup (70g) sugar
- ½ cup (50g) shaved sea salt dark chocolate
- Unsweetened cacao, as needed
- Salted dark chocolate, shaved
- Dark chocolate covered coffee beans
- Use a double broiler or find a small and a medium sized pot. Fill the medium sized pot with water and bring to a simmer. Add the dark chocolate to the smaller pot and set it over the medium sized pot, stirring the chocolate with a spatula as it melts.
- Remove from heat, add the coffee beans and stir until completely coated. Spread out the coffee beans on wax paper until dried.
- Prepare 1 cup of expresso and set aside.
- With an electric hand mixer, beat the heavy whipping cream until stiff peaks form.
- In a separate large bowl, combine mascarpone, ricotta, sugar and 2 tablespoons Bailey’s Creme Caramel.
- Fold the whipped cream mixture into the mascarpone mixture.
- Add 2 tablespoons Bailey’s Creme Caramel to the cooled espresso.
- Arrange your working station so you have 6 glass cups.
- Break the Saviordo cookie in half, dip the two pieces in the espresso and gently line the bottom of one glass. Repeat for the other five glasses.
- Add a layer of the mascarpone cheese mixture to each glass and even it out. Sprinkle a layer of cacao on top followed by a layer of shaved salted dark chocolate.
- Repeat with the lady fingers dipped in coffee. Divide the rest of the whipped cream, ricotta and mascarpone cheese mixture among the glasses, followed by a layer of cocao, shaved chocolate and top it off with chocolate covered coffee beans, if desired.
- Cover each glass with plastic wrap and refrigerate for at least 6 hours or overnight.
- Remove from the refrigerator 20 minutes before serving. Buon appetito!
Inspired by: misya