Every moment is the right one for a fantastic tiramisu.
It is a dessert loved by both adults and children and I would say it is very loved all over the world. Over the years, the classic base recipe has been accompanied by a billion versions, but in my opinion, the original version remains unbeatable!
It is not known when it was invented, it is definitely an invention of the ’70s, probably born from a variant of the zuppa inglese, an old-fashioned dessert that has fallen somewhat out of use.
The classic tiramisu is therefore a modern spoon dessert, easy to make; certainly one of the first desserts I learned to make as a child.
As a child, I prepared it with raw eggs, unaware of the danger, now I prefer to pasteurize the eggs for greater safety.
In this article, I will teach you the correct step-by-step procedure to obtain a delicious and safe tiramisu.

The recipe for the classic savoiardo is here:

Easy Classic Savoiardi

Difficulty: Very Easy
Cost: Medium
Rest time: 2 Hours
Preparation time: 30 Minutes
Portions: 12
Cooking methods: No cooking
Cuisine: Italian

Tiramisu Ingredients

5 Egg Yolks
5 oz Sugar
1.25 oz Water
8.8 oz Mascarpone
1 cup Fresh Whipping Cream
2 tsp Marsala Wine
2 cups Coffee (unsweetened)
to taste Unsweetened Cocoa Powder

Tools

1 Electric Whisk
1 Baking Pan
1 Saucepan
1 Thermometer kitchen

Preparation

To pasteurize the eggs, put sugar and water in a saucepan until the temperature reaches about 248°F.
Meanwhile, start whipping the egg yolks in a stand mixer; when the water and sugar reach the desired temperature, pour them in a thin stream over the eggs, reducing the speed to avoid splattering the syrup.
Now increase the speed until cool.
(If you like, you can add a cap of marsala).
In another container, with an electric whisk, whip the cream and mascarpone.
Or whip the cream first until semi-whipped and then add it gently to the mascarpone.
This mixture will be added by folding from top to bottom to the egg mixture.
For the biscuit, the savoiardo is traditionally used, you can buy it or try making one of the many recipes on the blog.
Prepare the coffee and let it cool!
At this point, start assembling your classic tiramisu by creating the layers. A layer of cream on the bottom of the pan, then a layer of savoiardi soaked in coffee, and then repeat once more.
The right measure is 3 layers of cream and 2 of savoiardi.
Finally (but not least important) decorate it with cocoa powder or chocolate flakes or dollops of cream!
In this case, for this decoration, I used a tart grid from Decora.
Let your tiramisu rest in the fridge for a few hours before consuming it.