The Tiramisu is a typical Italian dessert, made with biscuits soaked in coffee and a simple cream consisting of eggs, sugar, and mascarpone, but above all a no-cook dessert. Even for tiramisu, there are variants; some flavor it with liqueur, others add cream, chocolate chips, or nuts, but I prefer the more classic version.
To prepare tiramisu, no cooking is needed, but I recommend beating the eggs in a bain-marie. This procedure will first help you beat the yolks and whites properly. With a kitchen thermometer, check during this process that the eggs reach 140/149°F, so you’ll be sure they are pasteurized.
Returning to the preparation of my tiramisu, I use the classic ladyfingers, soaked in cold, strong coffee, covered with mascarpone cream without added cream, and covered only in the final layer with unsweetened cocoa powder.
A final tip is to dust the dessert with unsweetened cocoa only when serving it at the table; otherwise, in the refrigerator, the cocoa will become too moist. This does not affect the final taste result but only the visual appearance.
For those who love no-bake desserts, I recommend some other simple recipes
- Difficulty: Medium
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 407.36 (Kcal)
- Carbohydrates 34.74 (g) of which sugars 14.88 (g)
- Proteins 9.48 (g)
- Fat 24.83 (g) of which saturated 11.40 (g)of which unsaturated 2.39 (g)
- Fibers 10.60 (g)
- Sodium 89.06 (mg)
Indicative values for a portion of 100 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
- 10.6 oz ladyfingers
- 1 1/4 cups coffee (from classic moka)
- 5 eggs
- 4 tbsp granulated sugar
- 1 tbsp powdered sugar
- 1.1 lbs mascarpone
Tools
The useful tools for tiramisu are a baking dish for 8 people, an electric mixer, and two bowls to beat the eggs separately and a sifter to sprinkle the unsweetened cocoa
- 1 Baking Dish
- 2 Bowls
- 1 Sifter
Preparation
The fundamental step for a good tiramisu is to beat the eggs well with the sugar so that they don’t deflate in the refrigerator.
The first step to prepare tiramisu is to separate the yolks from the whites in two different bowls. Add the granulated sugar to the yolks and beat well until they are fully swollen and whitened.
Clean the beaters well and dry them before beating the whites, start beating the whites at high speed and gradually add the powdered sugar (this will help prevent them from deflating).
As I mentioned earlier, it’s recommended to perform these two operations in a bain-marie for better beating of the eggs and especially to pasteurize them.
When yolks and whites are well beaten and firm, add to the yolk cream, always with the help of the electric mixer, the mascarpone and continue mixing until the cream becomes fluffy and compact again. Initially, with the addition of mascarpone, you may see the cream become more liquid, but continuing to work it with the electric mixer it will become frothy again. Finally, add the beaten egg whites to the rest of the cream manually with circular movements from bottom to top, not with the electric mixer! You will obtain a compact cream as shown in the photo.
Soak the ladyfingers quickly in the cold, strong coffee (otherwise they would soak too much), the biscuit should be completely wet but not left to soak, dip it by turning it in the coffee quickly and let it drain a little before placing it on the bottom of the baking dish.
Cover the entire bottom of the dish with the biscuits soaked in coffee and cover them with the mascarpone cream you have prepared (I use a piping bag for convenience, but you can also put the cream with a simple spoon).
Create a second layer of biscuits and cream and let your tiramisu rest in the refrigerator for at least an hour, but you can prepare it well in advance.
When you have to serve your tiramisu, sprinkle it with good unsweetened cocoa, which will be the perfect conjunction between sweet biscuits, cream, and coffee.
As you can see from the portion of the dessert, the cream, if well prepared, will remain compact for at least two days in the refrigerator, and the biscuits, if you have soaked them just right being spongy, will not release the coffee in the baking dish during resting.
NOTES
The tiramisu I propose is a dessert made with few ingredients, which does not require cooking and keeps well in the refrigerator for up to two days from preparation. For those who do not like the consumption of raw eggs, remember to pasteurize them.
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