Classic Tiramisu is certainly the most well-known and imitated Italian dessert in the world. Today, I am sharing my family’s classic recipe.
A soft and indulgent tiramisu that makes you want to grab a spoon and take a bite right away, it’s the perfect treat to lift your spirits, a true comfort food that pleases the palate and senses.
A classic tiramisu but so delicious for the softness of the cream that meets the fragrant and delicate taste of the biscuits, with cocoa and coffee adding an extra note of aroma and flavor, making this dessert loved by both adults and children.
For this preparation, I always recommend using the freshest products possible, both for the eggs and the mascarpone which is a very delicate creamy cheese.
The only precaution I use compared to the original recipe is to pasteurize the eggs.
An easy process to do at home and allows you to enjoy this extraordinary dessert in complete safety.
A recipe with raw eggs, it’s always better to pasteurize them, to be able to eat in complete safety.
By pasteurizing them, i.e., making them ‘cook’ mixed with a sugar syrup, all problems are solved, because it eliminates the bacterial load.
The hard part of making Tiramisu is resisting and not eating it while you’re preparing it!
I also leave you this recipe: strawberry tiramisu.
- Difficulty: Very easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 25 Minutes
- Portions: 6/8
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 571.61 (Kcal)
- Carbohydrates 72.24 (g) of which sugars 43.53 (g)
- Proteins 13.35 (g)
- Fat 27.16 (g) of which saturated 12.87 (g)of which unsaturated 4.37 (g)
- Fibers 9.20 (g)
- Sodium 139.72 (mg)
Indicative values for a portion of 116 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the Classic Tiramisu
- 8.8 oz mascarpone
- 3 eggs (room temperature)
- 4.2 oz sugar (divided into three equal parts of 1.4 oz)
- 1.7 fl oz water
- 10.6 oz savoiardi
- 3 coffee (long)
- 2 tbsp sugar
- as needed unsweetened cocoa powder
Tools
- Electric Whisks
- Baking Dish rectangular
- Coffee Maker
- 3 Bowls
- Spatula
Steps for the Classic Tiramisu
First, prepare the coffee and once it’s ready, sweeten it, and let it cool completely in a bowl.
Let’s prepare the mascarpone cream.
Divide the sugar into equal parts 1.4 / 1.4 / 1.4 oz
In the meantime, prepare the mascarpone cream with pasteurized eggs.
Separate the yolks from the whites into two different bowls and start with the pasteurization of the yolks.
Place the egg yolks and a part of the sugar 1.4 oz in a bowl and beat them with electric whisks for 5 minutes until they become frothy and whitish.
Pour 0.9 fl oz of water and 1.4 oz of sugar into a small saucepan and bring it to 250°F.
(Check the temperature with a food thermometer).
Pour the syrup slowly into the slightly beaten yolks and continue beating with the electric whisks until they become fluffy.
The heat of the sugar syrup will ‘cook’ the yolks.
At this point, work the mascarpone for a few minutes.
Combine the mascarpone with the yolks and mix.
Pasteurize the egg whites, then, in a saucepan, prepare the syrup with 0.9 fl oz of water and 1.4 oz of sugar and bring it to 250°F (as you did with the yolks).
Pour the syrup into the slightly beaten egg whites and continue to beat until you obtain a fluffy mixture.
Add the egg whites to the mascarpone cream and mix with a spatula.
The cream for the tiramisu is ready.
Dip the savoiardi in the coffee, place them in the baking dish and make a layer of cream.
Repeat the process until all ingredients are used up.
Finish by covering the Tiramisu with a generous dusting of cocoa.
Enjoy your meal.
Tips
If you don’t have a thermometer, you can measure the sugar’s temperature this way:
Take a bit of syrup with a teaspoon and dip it in very cold water.
Dampen your fingers in cold water and take a bit of syrup from the teaspoon between your thumb and index finger.
When a ball forms that softens and flattens when dipped in water, but doesn’t dissolve, the temperature is right.
Tricks for a perfect tiramisu
Here are some precious tips to make a tiramisu worthy of ten out of ten:
Coffee: it’s essential that the coffee is made with a moka. Its flavor is much more decisive and intense and will give your dessert an extra edge. Also, let the coffee cool before dipping the savoiardi.
Cream: its consistency must not be liquid. Be careful: when you beat the eggs, you need to obtain a thick and compact mixture.
Savoiardi: dip the biscuits in the coffee for just a few seconds otherwise they will crumble. The coffee should not be hot.
Cocoa: the cocoa should be unsweetened and above all not have any lumps; it is necessary to sift it. If you don’t have unsweetened cocoa, you can add coffee powder to sweetened cocoa.
Rest: it is very important to let the tiramisu rest before serving it, it should be firm and compact.
The storage times for tiramisu, well covered and in the fridge, should not exceed 2/3 days.
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Notes
Besides the classic tiramisu in a dish, you can serve your dessert in small individual portions using cute glasses to compose it directly.
For convenience, place the cream in a piping bag: it will be easier to handle and you’ll make less mess in the glasses creating perfect layers!
