The Tiramisu is one of the most beloved and well-known Italian desserts in the world, a true symbol of our pastry tradition. Its history, although relatively recent and still debated, sees it born as a spoon dessert, perfect for any occasion. The traditional recipe requires the use of ladyfingers soaked in coffee, alternated with a cream made of eggs, sugar, and mascarpone. There are many schools of thought about this dessert and especially a lot of fear about the use of raw eggs. So many people go looking for pasteurized eggs which, however, are not easily found in supermarkets. I have always opted for the use of custard, as advised by my grandmother, precisely to address this problem and I must say that the tiramisu, besides being super safe, is, in my opinion, really much much tastier and yummier. So what are you waiting for? Try it and you will always make it this way
- Difficulty: Very Easy
- Cost: Cheap
- Rest time: 4 Hours
- Preparation time: 2 Hours
- Portions: 10
- Cooking methods: No-bake
- Cuisine: Italian
Ingredients
- 10.5 oz ladyfingers
- 17.6 oz custard
- 17.6 oz mascarpone
- 1 1/4 cups coffee (with three tablespoons of sugar)
- 2 tablespoons liqueur (San Marzano or if you prefer rum)
- 3/4 cup heavy cream
Tools
- Electric Whisk
- 1 Baking Dish
Steps
First, prepare the filling for our tiramisu. Combine the custard with the mascarpone. Stir and mix well
After combining the cream with mascarpone, gently add the whipped cream
We will obtain a smooth and velvety cream that we will place in a pastry bag and temporarily leave in the fridge.
In a bowl, insert the sweetened espresso (moka coffee is also fine). Add a shot of San Marzano liqueur or if you prefer marsala or rum.
Prepare the baking dish and soak the ladyfingers. Cover the entire base.
At this point, with the pastry bag, pour the cream and level it well with a spatula.
Proceed with the second layer of ladyfingers
A light layer of cream to cover the ladyfingers
Finish decorating with generous dollops of cream
and unsweetened cocoa on top. Leave in the fridge for at least 4 hours.
