Tiramisu is one of the most well-known and appreciated Italian desserts in the world, a delicious spoon dessert that needs no introduction. In fact, it is impossible to find someone who has never tasted this creamy, delicate, balanced dessert, made with a few ingredients that together create a sumptuous and elegant dessert in its simplicity. Among all the Italian desserts and others, tiramisu is certainly one of our favorites, perhaps even our absolute favorite, the one we learned to prepare since we were little and over the years we have replicated it even in its variations by preparing it, for example, as a cake, cheesecake or with seasonal fruit like strawberries or plums. The recipe we leave you today is that of the classic tiramisu, the original recipe consisting of layers of ladyfingers soaked in coffee and egg and mascarpone cream.
The classic Tiramisu, a perfect Italian dessert for Sunday lunch and more.
- Difficulty: Very easy
- Preparation time: 40 Minutes
- Portions: 6
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the Classic Tiramisu
- 17.6 oz mascarpone
- 14.1 oz ladyfingers
- 4 eggs
- 10.6 oz coffee
- 3.5 oz sugar
- unsweetened cocoa powder
Steps to prepare the Classic Tiramisu
First, prepare the Classic Tiramisu by taking the eggs well chilled from the refrigerator and separating the yolks from the whites.
In a bowl, beat the yolks with the sugar using an electric mixer until you get a light and frothy cream.
Incorporate the mascarpone little by little, continuing to beat until you obtain a smooth and homogeneous cream.
Separately, whip the egg whites until stiff peaks form with an electric mixer.
Gently fold the egg whites into the yolk and mascarpone mixture.
Now you can proceed to assemble the dessert: pour a spoonful of mascarpone cream at the bottom of a 12×8 inch baking dish or mold.
Quickly dip the ladyfingers in the coffee, being careful not to soak them too much, and arrange them in the baking dish all in the same direction, forming the first layer.
Pour part of the mascarpone cream and spread it well to obtain a smooth surface.
Continue alternating layers of coffee-soaked ladyfingers with layers of mascarpone cream.
Finish the dessert with a final layer of mascarpone cream and sprinkle the surface with unsweetened cocoa.
Let the Classic Tiramisu rest in the fridge for a few hours before serving.
Simo and Cicci suggest
The Tiramisu can be kept in the fridge covered for up to two days. You can also store it in the freezer.
With the same quantities, you can prepare single-serving glasses or cups of tiramisu.
If you want to make the tiramisu by pasteurizing the eggs: in a saucepan, heat 50 g of water with the sugar: when it comes to a boil and the sugar is completely dissolved, turn off the heat. Beat the yolks with an electric mixer or in a stand mixer and slowly pour in the still hot sugar syrup. Mix well until the yolks become light and frothy, then let cool. Then proceed as per the recipe.
