Tiramisu is the most delicious and creamy dessert that exists. Everyone loves it, young and old, and there are endless variations. With ricotta, with pavesini, with fruit, without eggs, and more. The classic tiramisu recipe, to tell you the truth, remains my favorite. The main caution is to use very fresh eggs because they are used raw and must be good. In the classic tiramisu, I add a little marsala. Obviously, if you want to serve it to the little ones, we can omit it or replace the coffee with barley coffee or decaf coffee. Prepare it the day before serving, sprinkling it with cocoa only at the last moment to avoid it getting moist, the flavors will blend making the dessert even better and more irresistible. All that’s left to do is get to work and prepare the classic tiramisu together.
If you love tiramisu in its variations, here are some super delicious recipes!
- Difficulty: Easy
- Cost: Cheap
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 8 people
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the classic tiramisu
- 10.5 oz savoiardi
- 3/8 cup coffee
- 4 oz egg yolks (in carton)
- 5 oz egg whites (in carton)
- 4.2 oz sugar
- 18 oz mascarpone
- 1 pinch salt
- 2 tablespoons unsweetened cocoa powder
Tools
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- Electric whisk
Preparation of the tiramisu
Prepare the coffee and let it cool. Beat the egg yolks with sugar for a long time until you have a light and fluffy foam. I used egg whites and yolks in the carton because they are already pasteurized and eliminate the problem of raw eggs).
Add the mascarpone (and a bit of marsala if you like) to the yolks while working with a whisk until you get a homogeneous cream. Beat the egg whites until very stiff peaks form, adding a pinch of salt.
Add the egg whites to the yolk and mascarpone cream, mixing gently to keep them from deflating. In a baking dish, alternate the savoiardi soaked in coffee with the mascarpone cream. Place in the fridge for at least a couple of hours. Sprinkle with sifted unsweetened cocoa powder only at the time of serving.
Storage
You can store the tiramisu in the fridge for a couple of days.
Notes
Notes
Check out my Klarstein Arabica 800-watt American coffee machine!
