The true classic tiramisu is prepared by soaking ladyfingers in coffee made with a moka pot and layering them with mascarpone cream and unsweetened cocoa powder. Ladyfingers, coffee, and mascarpone: it’s immediately TIRAMISU’ to be prepared both in a large dish or in single-serving glasses. The recipe is from the legendary Sonia Peronaci.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 1 Hour
- Portions: 10-12 servings
- Cooking methods: No-cook
- Cuisine: Italian
- Energy 605.54 (Kcal)
- Carbohydrates 63.16 (g) of which sugars 32.77 (g)
- Proteins 14.47 (g)
- Fat 32.52 (g) of which saturated 14.52 (g)of which unsaturated 3.90 (g)
- Fibers 16.00 (g)
- Sodium 132.58 (mg)
Indicative values for a portion of 180 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
Classic Tiramisu Ingredients
- 2 cups Mascarpone
- 1 cup Sugar
- 6 Eggs (medium)
- 14.1 oz ladyfingers
- 1.5 cups Coffee (with moka pot)
- 1/4 cup Unsweetened cocoa powder
Tools
- 1 Baking Dish
Classic Tiramisu Preparation
Prepare good coffee strictly with the moka pot and let it cool in a baking dish where the ladyfingers can be dipped.
Beat the egg yolks with half of the sugar in a bowl until the mixture becomes light, dense, and frothy; this operation will take at least 10 minutes.
Add the mascarpone, continuing to beat. Separately, whip the egg whites with the remaining sugar. Now gently combine the two mixtures with the help of a spatula.
Take a large baking dish (about 16 x 12 inches) and create the first layer of tiramisu by dipping the ladyfingers in the cold coffee (remember that the hotter the coffee, the more the ladyfingers will soak and become soft quickly), letting them drain and placing them on the bottom of the dish. Cover the ladyfingers with cream (about 1 inch) and sprinkle generously with unsweetened cocoa powder.
Repeat the layers until the ingredients are used up, taking care to place the ladyfingers in the opposite direction to the previous one (If you placed the ladyfingers vertically in the first layer, place them horizontally in the next, and so on, alternating. This procedure will make the slice of the dessert perfect.).
Finish the dessert with a generous dusting of unsweetened cocoa.
Adriana’s Advice
Cover the tiramisu with cling film and let it rest in the refrigerator for at least 3 hours to set (better overnight).
