If you’re looking for the classic tiramisu recipe, the original and delicious one, you’ve come to the right place! The difference from all the other recipes you’ll find around is the mascarpone cream I use, good, dense, and compact, you’ll love it!
There are so many variations and modifications to the tiramisu recipe, here are a few
- Difficulty: Very Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 10 Minutes
- Portions: 6
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 475.41 (Kcal)
- Carbohydrates 47.76 (g) of which sugars 27.01 (g)
- Proteins 12.20 (g)
- Fat 27.28 (g) of which saturated 13.22 (g)of which unsaturated 3.62 (g)
- Fibers 8.98 (g)
- Sodium 121.34 (mg)
Indicative values for a portion of 125 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 6 people:
- 9 oz Mascarpone
- 1/2 cup sugar
- 10 ladyfingers
- 4 eggs
- to taste Unsweetened cocoa powder
- 2 cups coffee
Tools
- 1 Mixer
- 2 Bowls 8 inches
- 1 Spatula silicone
- 1 Bowl small
- 1 Bowl for dipping ladyfingers
Procedure
The secret of the classic tiramisu recipe is the taste of the mascarpone cream which perfectly balances with the coffee. Moreover, a good tiramisu must have the right balance of consistency, the ladyfinger should be soaked but not destroyed, and the cream should be thick and not too runny.
To prepare the tiramisu recipe, I always start with the cream so that I have time to let it rest in the fridge and firm up before serving the dessert at the table.
Put the mascarpone, 4 egg yolks, and half of the sugar in a large bowl, and with the help of a whisk, mix them gently. Start slowly at first to avoid sugar flying everywhere; as the sugar combines with the mascarpone, it will be easier to mix, and the consistency will become creamier.
In a second bowl, whip 2 egg whites (half of what you have left) with the remaining sugar until stiff peaks form. You should get a foamy and airy mixture similar to meringue.
Add the whipped egg white to the mascarpone cream one spoon at a time, being careful not to deflate it while mixing.
Tricks: The best way to avoid deflating the egg whites is to add a portion of the mixture initially and mix it from top to bottom. Once the mixture is well combined and easier to mix, add the rest of the egg whites and continue to fold them in from top to bottom.
While the mascarpone cream rests in the fridge, pour the coffee into a shallow bowl to a depth of 2-3 mm to avoid soaking the ladyfingers too much.
Dip the ladyfingers on the sugared side because it absorbs less coffee, then turn them on the other side so they are wet on both sides but not too soaked.
At this point, you just need to assemble the dessert. I start with a layer of ladyfingers dipped in coffee. I complete with a generous layer of cream of the same height and finish with another layer. Tiramisu is good if it develops in height, so two layers are the minimum required.
Finish the dessert with a dusting of cocoa just before serving it at the table; tiramisu tends to dampen the cocoa, making it soggy. Also, be careful with the amount: a layer that’s too thick may be bothersome in the throat; it should be a light layer that isn’t bothersome while eating!
Your classic tiramisu is ready!
Plating Tips:
I recommend creating single-serving glasses; they might take a few more minutes but are much more visually appealing. If you have significant portions, you can also opt for a nice tiramisu tray to serve at the table.
Which wine to pair with classic tiramisu:
Tiramisu is challenging to pair with wine, and the salted caramel version even more so; I, therefore, recommend serving it with a good coffee.
