Tiramisu Roman Style – A Special Mother’s Day Dessert

On Mother’s Day for my beautiful wife and mom, who my children affectionately call Nonna, I made Roman style Tiramisu. It’s a sweet and light dessert that both the adults and kids can enjoy with minimal effort but maximum taste. Today I’m sharing that recipe that can be prepared for Mother’s Day, any holiday or non-holiday for that matter, using traditional Italian ingredients that make a difference in taste – so don’t go all bush-league on us and keep it classy with Paggi Pazzo!

Begin your Roman style Tiramisu by adding 5 egg yolks (that have been sitting at room temperature) to a large bowl with a cup of sugar and mix, then add Italian mascarpone and mix again. In another bowl add a 1/2 cup of whole milk and 1/2 cup of whipping cream and mix until the mixture becomes nice and fluffy, then transfer to the large egg yolk, mascarpone, sugar mixture and mix together. I don’t think Sir-Mix-alot mixes as much as we do in this recipe.

For espresso I use Lavazza (my favorite espresso) but feel free to use another Italian espresso just please refrain from using American coffee (or other espresso impersonators) as it will compromise the taste. I make enough espresso for 6 shots and let cool and pour in a small bowl and then take the Vincenzovo Italian savoiardi biscotti (ladyfingers) which are nice and flaky (and delicious on their own) and dip them in the espresso. Place them across and on top a layer of the mascarpone mixture in a medium size baking glass 8×8 (2-inches deep). Add another thin layer of the mascarpone cream across the pan on top of the savoiardi biscotti and repeat dipping the cookies and adding to the pan a second time. After sprinkle dark chocolate powder that has been mixed with 1/2 teaspoon of Lavazza ground espresso on top of the tiramisu. I would let it chill overnight before serving but if you must insist on cutting into the tiramisu, give it at least 5 hours (you can do it, show patience, I believe in you!)

Since my children were having the Roman style Tiramisu I did not add any alcohol or liqueur but typically I like to add a shot of rum or sambucca to the mascarpone mix to give it a nice little bite. Other regions in Italy will add Marsala or Vermouth instead of rum but feel free to add what you prefer. This recipe is good for 1-1/2 to 2 pans so if you want to make little tiramisu cups with the extra tiramisu, use the same recipe but place the savoiardi biscotti vertically cut in half and then add more mascorpone cream. For a true Roman taste, thinly slice fresh strawberries and add to the mascarpone cream mix or place on top of the tiramisu when ready to serve (Tiramisu con le Fragole). There you have it, Paggi Pazzo’s Roman Style Tiramisu, buon appetito!

Roman Style Tiramisu Recipe

Prep time: 30 min
Cook time: 5 hr
Total time: 5 hr 30 min
Yield: 10 servings

Ingredients

• 2 pounds Italian mascarpone cheese
• 6 Lavazza espresso shots
• 5 egg yolks
• 1 cup sugar
• 1/2 cup whole milk
• 1/2 cup whipping cream
• 20 Italian Vincenzovo savoiardi biscotti (ladyfingers)
• 4 tablespoons Dark chocolate powder
• 1/2 teaspoon Lavazza espresso grounds

Cooking Directions

1. Add egg yolk and sugar to a large bowl and mix for 1-2 minutes at low speed, then add mascarpone cheese and repeat
2. In a separate medium bowl, add whipping cream and milk and mix 6-8 minutes at medium speed, then add to large bowl – mix again at low speed for another 2 minutes
3. Add thin layer of mascarpone cream to medium size cooking pan (1-2 inches deep)
4. Place Lavazza espresso in a bowl at room temperature and dip savoiardi biscotti individually then place on top of mascarpone cream, repeat 1 more time
5. Mix chocolate powder and Lavazzo espresso grounds into a bowl and mix, then sprinkle gently on top of tiramisu
6. Let tiramisu chill overnight or at least 5 hours and serve