COFFEE TIRAMISU is a timeless recipe of Italian pastry, incredibly creamy, fresh, and delicious. The original tiramisu recipe is very simple and quick, but if you don’t follow the correct steps, you’ll end up with a mascarpone cream that’s either too runny or too firm, as the cream should be soft, creamy, and able to hold the dessert well, but at the same time not make it heavy. In this recipe, the eggs are used raw, but if you want to pasteurize them, click here for the mascarpone cream recipe with pasteurized eggs. It can be made with classic ladyfingers or alternatively with Pavesini biscuits; for soaking, I use not only coffee but also add milk and egg Marsala. The tiramisu recipe I’m sharing is the one I’ve been using for a lifetime and it never disappoints! This is the recipe for making the creamy coffee tiramisu that I’ve always recommended to many of my friends, who after trying it have passed it on to their friends, in short, a super-tested tiramisu recipe! Let’s make it together, so follow me as we read together how to make this delicious mascarpone spoon dessert! WATCH THE VIDEO RECIPE ON MY YOUTUBE CHANNEL TO MAKE TIRAMISU.
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- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: for 8 people
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 21 oz mascarpone
- 4 eggs (very fresh and from a controlled breeding)
- 4.2 oz sugar
- 1 cup milk
- 2.5 cups coffee
- 1.1 lbs ladyfingers
- to taste unsweetened cocoa powder
- 1 cup egg Marsala
Steps
To prepare the coffee tiramisu, start by separating the eggs into yolks and whites in two different bowls. Whip the whites to stiff peaks using electric beaters. Add sugar to the bowl with the yolks and beat with the electric beaters until the mixture is fluffy and foamy.
Now add the mascarpone and continue to beat with the beaters to get a homogeneous cream. Incorporate the stiffly beaten egg whites into this, using gentle movements from bottom to top to avoid deflating the whites.
Now that the mascarpone cream is ready, put it in the fridge until you are ready to use it. Prepare the coffee, and once it’s ready, let it cool; it’s important to use the soaking liquid cold. Then in a container or bowl, pour the liquids for the soaking, the coffee, milk, and egg Marsala, and mix well with a spoon.
Take the cookies, soak them in the liquid, and in a dish, make the first layer of soaked cookies, cover with some mascarpone cream, and proceed by making the various layers of soaked cookies and cream until you finish the ingredients. Cover everything with plastic wrap and let it chill in the fridge for at least two hours. When serving the tiramisu, cover it with unsweetened cocoa using a sieve. Serve the dessert cold and creamy, I’m sure it will be a real success at the table!
… Vane’s tips
The tiramisu can be stored in the fridge for up to two days; seal the dish well with food wrap.
You can add chocolate shavings to the mascarpone cream or put them on top of the unsweetened cocoa coating.
If you want to make the mascarpone cream with egg pasteurization, here is the recipe.
Since it’s a recipe that uses raw eggs, I recommend using eggs laid just a few days ago and from controlled farms.
If the mascarpone cream turns out a little runny, add some whipped cream, a little at a time, to make it creamier.
