TIRAMISU WITH THERMOMIX
The TIRAMISU is certainly one of the most loved Italian desserts, now famous even abroad where it is not only loved but even replicated (not always successfully) so much that this dessert is now prepared almost all over the world.
Like all classic traditional recipes, there are a thousand variations to the original version of TIRAMISU both in terms of ingredients, such as Tiramisu with added hazelnut or pistachio spreads or with fresh fruit (see SUMMER TIRAMISU WITH CHERRIES), and in terms of presentation like the ZUCCOTTO TIRAMISU, or the TIRAMISU KISSES all delicious although personally nothing beats a good CLASSIC TIRAMISU made to perfection!
What makes this dessert truly special is certainly the MASCARPONE CREAM, a simple whipped mixture of eggs and sugar that, thanks to the union with mascarpone, gives life to this famous cream now also used for the preparation of other desserts or as an accompaniment for example to PANDORO, PANETTONE and COLOMBA!
The Thermomix is a precious ally for preparing tiramisu because it allows you to obtain a smooth and creamy mascarpone cream in seconds, nice and fluffy, and not too liquid.
Today I present to you the classic tiramisu recipe adapted to the Thermomix. You will get an inviting and well-whipped mascarpone cream that does not take away from the original version.
Preparing the THERMOMIX tiramisu is very simple also because this spoon dessert does not require any type of cooking it will be ready in a few minutes and its delicious smooth mascarpone cream combined with ladyfingers soaked in coffee will be irresistible.
Now let’s discover together how to prepare the perfect tiramisu with the Thermomix. If you are a tiramisu lover, you might also be interested in these recipes.
- Difficulty: Very easy
- Cost: Very economical
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: No cooking
- 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
- 18 oz mascarpone
- 1/2 cup granulated sugar
- 3 eggs (whole)
- 24 ladyfingers
- to taste coffee (from a moka pot or coffee machine)
- unsweetened cocoa powder (for decoration)
Tools
- Bowl
- Spatula
Steps
Before you start preparing the Tiramisu with the Thermomix, I recommend making the coffee (with a moka pot or a coffee machine) and setting it aside because it needs to be completely cold when you soak the ladyfingers.
Separate the yolks from the whites then place the butterfly whisk and put only the egg whites and half the sugar in the Thermomix bowl. Set for 3 minutes, at 37°C (99°F), at speed 4. This way you will have pasteurized the egg whites. Transfer the whipped egg whites to a bowl and refrigerate them.
Now put the yolks and sugar in the Thermomix bowl (no need to wash it) and with the butterfly whisk set for 4 minutes at speed 3.
Remove the butterfly whisk and add the mascarpone (make sure the bowl is completely cold) then set for 15 seconds at speed 3. Make sure the egg and sugar mixture is WELL cold before adding the mascarpone.
Pour in the previously whipped egg whites and gently fold them in with a spatula.Soak the ladyfingers in the coffee, which by now will have cooled, and create the first layer of cookies in the dish. Pour half of the Thermomix mascarpone cream and level with a spatula, covering all the ladyfingers. Proceed in the same way to form the second layer. Refrigerate for at least 3 hours to set. When serving, sprinkle the surface with unsweetened cocoa powder. Your TIRAMISU made with the THERMOMIX is ready.
TIPS
FRESH INGREDIENTS: 1 Remember that to prepare the classic tiramisu for perfect results, you should always buy the freshest ingredients.
EGGS: 2 Since RAW EGGS are present in the mascarpone cream, I suggest buying pasteurized eggs you can find in cartons at the supermarket or pasteurize them at home to avoid the risk of salmonella.
LADYFINGERS: To prepare Tiramisu, use soft and flat LADYFINGERS because they will absorb the coffee better.
COFFEE: If you make coffee with a moka pot, you will definitely get a better result than using instant coffee. I recommend making the coffee in advance because the ladyfingers should be dipped when it is cold, otherwise, they would become too soft and break.
COCOA: Unsweetened cocoa powder should only be added right before serving the dessert to avoid it getting wet and darkening.
RESTING: You could enjoy the THERMOMIX TIRAMISU even right after making it, but resting in the fridge for at least 1 hour will make the mascarpone cream firmer and the dessert more compact.
VARIATIONS: There are millions of variations to the Tiramisu recipe. Here are a few suggestions: to create a firmer tiramisu variation, use sponge cake as a base or Christmas desserts like pandoro or panettone. Although Tiramisu is a dessert with coffee as one of its main ingredients, if children are present, you could make it with decaffeinated coffee or even without coffee, simply soaking the ladyfingers with milk.
STORAGE
Tiramisu should be consumed on the day it is made. If there are leftovers, you can store them in the fridge in an airtight container for up to 2 days.
CURIOSITY
Contrary to what one might think, the Tiramisu recipe is not ancient at all. It began to be mentioned in cooking manuals around the 1960s. It is not precisely known who invented tiramisu, and for this reason, many claim the authorship of this dessert that has conquered the whole world.
