Classic tiramisu with the Bimby: the foolproof recipe ready in minutes
The main problem when making tiramisu with the Bimby is the consistency of the cream: the risk that it becomes too liquid or that the mascarpone “breaks” and separates is always present.
Many give up using the machine for fear of getting a dessert that “collapses” once removed from the baking dish. Also, there is always concern about raw eggs, especially when cooking for the whole family.
To solve this annoyance, I perfected a method that uses the precision of the Bimby to lightly pasteurize the egg whites, making them stable and safe.
The trick is all in the bowl temperature and blade speed: whipping the egg whites at 99°F and adding the mascarpone only when the bowl is completely cold will give you a velvety, dense cream so firm it will hold a clean slice perfectly.
It’s the ideal solution for those who want the authentic taste of classic tiramisu with the speed and guarantee of success that only our kitchen ally can offer.
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: No-cook
- Cuisine: Italian
- Energy 476.09 (Kcal)
- Carbohydrates 42.47 (g) of which sugars 21.87 (g)
- Proteins 9.45 (g)
- Fat 31.04 (g) of which saturated 16.06 (g)of which unsaturated 2.68 (g)
- Fibers 5.78 (g)
- Sodium 105.30 (mg)
Indicative values for a portion of 85 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
- 2 1/8 cups mascarpone
- 1/2 cup granulated sugar
- 3 eggs (whole)
- 24 savoiardi (ladyfingers)
- as needed coffee (made with a moka pot or espresso machine)
- unsweetened cocoa powder (for dusting)
Tools
- Bowl
- Spatula
Steps
Before you begin preparing the Tiramisu with the Bimby, I recommend making the coffee (with a moka pot or espresso machine) and setting it aside because it must be completely cold when you dip the savoiardi.
Separate the yolks from the whites then fit the butterfly whisk and put only the egg whites and half of the sugar into the Bimby bowl. Run 3 minutes, 99°F, speed 4. This way you will have pasteurized the egg whites. Transfer the whipped whites to a bowl and place them in the fridge.
Now put the yolks and the sugar into the Bimby bowl (no need to wash it) and, still using the butterfly whisk, run 4 minutes at speed 3.
Remove the butterfly whisk and add the mascarpone (make sure the bowl is completely cold) then run for 15 seconds at speed 3. Remember: the egg and sugar mixture must be VERY cold before adding the mascarpone.
Fold in the previously whipped egg whites by hand with a spatula gently.Dip the savoiardi in the coffee, which in the meantime will have cooled, and create the first layer of cookies in the serving dish. Pour half of the mascarpone cream made with the Bimby over it and level with a spatula covering all the savoiardi. Repeat the same process to form the second layer. Refrigerate for at least 3 hours to let it set. At serving time dust the surface with unsweetened cocoa powder. Your TIRAMISU made with the BIMBY is ready.
TIPS
FRESH INGREDIENTS: 1 Remember that to make a perfect classic tiramisu you should always buy the freshest ingredients possible.
EGGS: 2 Since raw EGGS are present in the mascarpone cream, I suggest buying pasteurized eggs sold in cartons at the supermarket or pasteurizing them at home to avoid the risk of salmonella.
SAVOIARDI: Use soft, flat savoiardi (ladyfingers) for tiramisu because they will absorb the coffee better.
COFFEE: If you make the coffee with a moka pot you will definitely get a better result than with instant coffee. I recommend preparing the coffee in advance because the savoiardi must be dipped when the coffee is cold, otherwise they would become too soft and break.
COCOA: Unsweetened cocoa powder should be added only before serving the dessert otherwise it risks getting wet and darkening.
REST: You could enjoy the BIMBY TIRAMISU right away, but refrigerating it for at least 1 hour will make the mascarpone cream firmer and the dessert more compact.
VARIATIONS: There are millions of variations on the tiramisu recipe. Here are some suggestions: for a firmer variant use sponge cake (Pan di Spagna) as a base or holiday cakes like pandoro or panettone. Although tiramisu is a dessert that primarily contains coffee, if children are present you could prepare it with decaffeinated coffee or even without coffee by dipping the savoiardi in milk.
STORAGE
Tiramisu should be consumed the same day it is prepared. If any remains, you can store it in the fridge in an airtight container for up to 2 days.
CURIOSITIES
Contrary to what one might think, the tiramisu recipe is not very old. In fact, it begins to appear in cookbooks around the 1960s. It is not precisely known who invented tiramisu and many people dispute the authorship of this spoon dessert that has conquered the world.
FAQ (Questions and Answers)
Why did my cream turn out runny?
It often happens because the mascarpone was overworked or because the bowl was still warm from pasteurizing the egg whites. Remember: the mascarpone should only be “accompanied” into the cream for a few seconds.
Can I use powdered sugar?
Yes, but granulated sugar dissolves perfectly in the Bimby and helps give structure to the whipped eggs.
Can I skip pasteurization?
Yes, you can whip cold (without setting 99°F), but home pasteurization gives you that extra safety that makes the dessert suitable for everyone.
