Tiramisu

Tiramisu

I know, I know, my photo abilities are limited, as is my camera, but that is a 10" x 15" tiramisu.  And yes it sits on the ugly, vinyl tablecloth that is used for all messy activities.  But it's good and the size is perfect for the occasion.  Like the shape?  My friend, Fred, who is also the local Democratic Committee vice-chair, owner of fifty head of Scottish Highland Cattle, and mechanic par excellence, made me a stainless steel 10" x 15" mold for this cake because I had to make five of them for a wedding. 

I've made many, many different recipes for tiramisu but this one is the best.  Simple pure flavors.  From Nick Malgieri to Franco Galli, I have tried many recipes and in the end, I think I've put together ideas that really don't make my tiramisu unique, but it sure tastes good!  I used to make it all the time at Papa Byrd's Bistro and everyone loved it.  That's why I was asked to do it as (multiple) wedding cakes.

I use Malgieri's Pan di Spagna made, of course, with farm fresh eggs.  I brush the cake with a coffee/brandy sugar syrup, then top it with Green and Black's Organic Cocoa Powder.  Then I layer it with a mixed filling of zabaglione (classic, with eggs, Marsala, and sugar), whipped cream, and marscapone cheese, followed by more cake with coffee syrup/powdered cocoa, and more filling, until I have three filling layers.  I finish with a somewhat heavy topping of the cocoa powder.  It's simple and easy and I think that is what makes it taste so good.

If there are any secrets, well, it must be the quality of the ingredients.  I didn't make up the recipe, I just learned from the best!