A classic Italian dessert with restorative powers, Tiramisu is served in the small luxury Hotel Cipriani as a cupcake with chocolate gondola sitting in a pool of Italian custard cream decorated with chocolate sauce. In this recipe, Chef Renato Piccolotto will demonstrate how to make Cipriani Tiramisu, which you can prepare at home and enjoy with family and friends. It is absolutely divine when paired with coffee or cognac.
To make tiramisu cupcake, you need a special Italian cheese called mascarpone. It is a very rich creamy cheese made of 60-75% milk fat, sold in groceries in little containers. Be aware that the American version is a bit denser than the Italian mascarpone and will produce a heavier tiramisu. Another special and essential ingredient you need to obtain to make this recipe is Savoiardi, which is the Italian variety of lady fingers—light and sweet oval-shaped sponge cookies also known as sponge biscuits, sponge fingers, Boudoir biscuits, Savoy biscuits, Naples biscuits, or biscuits à la cuillère. These delicate biscuits will be soaked in very strong coffee, preferably espresso for a deep and dark flavor. If possible, use Italian brands such as Mauro, Kimbo, Cello, and Lavazza.
Another important thing to take note of when making this dessert is that you will be preparing and serving raw eggs, so get the freshest eggs you can find from a local organic farm you know and trust. The eggs are beaten using an electric hand mixer to get a really frothy consistency for the white eggs and a nice creamy texture for the yolks and mascarpone mixture. You can also use a whisk and beat the eggs manually but it might take a lot of work and more time to do.
15 min + 6 hour in the refrigerator