Tiramisu is a delicious spoon dessert whose origin is disputed among various Italian regions. It is a very simple dessert to prepare with its mascarpone cream, velvety and delicious, interspersed with layers of ladyfingers soaked in coffee made strictly with the moka pot. There are many variations, but for me, the classic tiramisu is the best dessert ever.
Join me in the kitchen and prepare the classic tiramisu with me!
“Check out my review on the Black+ Decker BXMX500E electric mixer here”
And after preparing the classic recipe, discover these delicious variations:
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 40 Minutes
- Cooking methods: No baking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 17 oz mascarpone
- 10 1/2 oz ladyfingers
- 1/2 cup sugar
- 4 eggs
- 1 1/4 cups coffee (from the moka pot, 6-7 small cups)
- as needed unsweetened cocoa powder (for dusting)
Tools
- 2 Bowls
- 1 Baking Dish pyrex
- 1 Mixer
Steps
Prepare the coffee, let it cool, and in the meantime, prepare the cream.
Crack the fresh eggs, separating the whites from the yolks.
Beat the yolks with half of the sugar until they are fluffy and light. At this point, gradually add the mascarpone while continuing to mix until you obtain a thick and compact cream.
Now take the egg whites, add the remaining sugar, and beat them until stiff peaks form.
Incorporate the egg whites into the mascarpone and egg yolk mixture, gently folding from bottom to top to avoid deflating the whites, until you get a soft and homogeneous cream.
Quickly dip each ladyfinger in the coffee, making sure they are soaked but not too much, and arrange them in a baking dish. Cover the layer of ladyfingers with the cream and repeat the process until all ingredients are used up.
Dust the surface generously with unsweetened cocoa powder and refrigerate for at least 2-3 hours before serving.
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Notes
It is recommended to consume the tiramisu prepared with fresh eggs within the day or store it for a maximum of 1 day in the refrigerator, in an airtight container. If pasteurized eggs are used, it can be stored for 2-3 days. It can be frozen for about 2 weeks in the freezer.
Also, check out the recipe for PARADISE TIRAMISU or return to the HOME to read other recipes.
