CLASSIC TIRAMISU, the most loved and famous dessert of Italian cuisine in the world. It is prepared without cooking, with ladyfingers soaked in coffee layered with mascarpone cream, then topped with unsweetened cocoa, and finally placed in the fridge to rest, to be served cold. A rare delight whose origins are uncertain and contested, among Piedmont, Friuli, Tuscany, and Veneto. Below I will reveal all the secrets to achieving a cream with a firm, not runny consistency, and a delicate taste. In any case, there are many different versions of this traditional recipe, with many variations; the one I will share today is the tiramisu recipe my family has prepared since I can remember. The preparation is simple, but it requires small indispensable tricks to achieve a perfect dessert: all the products must be of excellent quality and cold from the fridge. As you can see in the photo below, it was made in a single dish, but you can easily prepare small portions in cocottes, glasses, or plates. Tiramisu is perfect as an end-of-meal dessert for all seasons and various occasions…Christmas, family Sundays, special occasions…practically always…
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
- Energy 845.97 (Kcal)
- Carbohydrates 66.47 (g) of which sugars 33.19 (g)
- Proteins 12.82 (g)
- Fat 59.91 (g) of which saturated 21.03 (g)of which unsaturated 2.33 (g)
- Fibers 14.10 (g)
- Sodium 106.66 (mg)
Indicative values for a portion of 182 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
- 8.8 oz ladyfingers
- 6.3 oz coffee (cold espresso)
- 17.6 oz mascarpone
- 1.1 cups heavy cream
- 4 pasteurized egg yolks
- 0.5 cups sugar
- 2 tablespoons unsweetened cocoa powder
Tools
- Bowl ChasBete Glass Bowl, Transparent Glass Salad Bowl, Glass Mixing Bowls for Kitchen, Glass Bowls for Cooking and Serving, Set of 2 Diam. 7.9 inches
- Pastry Bag Saleependent Set of 100 Disposable 12-inch Piping Bags, Ideal for Cake Decorating, with 3 Sealing Straps. Transparent.
- Baking Dish Excelsa Rectangular Baking Dish Perfect for Baking Any Kind of Dish, Ceramic, White, 11 x 8.7 inches
Preparation
First of all, prepare the strong coffee, and put it in the fridge to cool. Then beat the yolks with the sugar until the eggs are thick, fluffy, and pale. The mixture should fall from the spoon in ribbons.
Whip the mascarpone and cream together in a bowl using electric beaters; they must be well incorporated. Pour the yolks into the mascarpone, mixing gently from bottom to top, slowly to avoid deflating the mixture. Put it in the fridge for 15 minutes, uncovered.
First, soak the ladyfingers in the cold coffee, which you have placed in a bowl. Arrange the first layer of ladyfingers at the bottom of a baking dish, cutting them with a knife if necessary to avoid gaps.
Cover with a layer of mascarpone cream, which you can do with a spoon or a piping bag with a wide nozzle. Cover with another layer of coffee-soaked ladyfingers, without pressing too much. Add a final layer of cream, and finally put it in the fridge to set for at least 20 minutes, better if a couple of hours. Before serving, dust with unsweetened cocoa
Store in the fridge for 1 or 2 days, then I recommend freezing it
