The classic tiramisu is a dessert spread throughout Italy, and its origins are often disputed among several northern regions, including Veneto, Friuli Venezia Giulia, and Piedmont.
It is a spoon dessert made with ladyfingers and pavesini, or other crumbly-textured cookies, soaked in coffee and covered with a mascarpone, egg, and sugar cream, to which I also add dark chocolate shavings.
One of the legends about the origin of tiramisu traces its origins to Siena, as a dessert prepared for a visit by Grand Duke Cosimo III de’ Medici, and was called “zuppa del duca” (duke’s soup).
Today, regardless of its origins, it is a dessert prepared throughout Italy.
Beyond its origins, it remains a beloved dessert everywhere, and at my house, it is highly requested and I often make it for birthdays.
To make the coffee in this recipe, I used the American coffee machine Aigostar Chocolate 30HIK
Make it yourself and if you like, send me a photo, if you’d like me to, I’ll post it on my Facebook page with your name!
Approx. 300 Kcal per serving
- Difficulty: Easy
- Cost: Costly
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for making the Classic Tiramisu
- 2 medium eggs (as fresh as possible)
- 4 tablespoons sugar
- 3.5 oz extra dark chocolate
- 5.3 oz pavesini
- 8.8 oz ladyfingers
- 12.3 oz mascarpone cheese
- 1 shot rum
- 10 espresso cups of coffee
- 5.3 oz sweetened whipping cream (hoplà cream)
- 1 oz sweetened cocoa powder
- 1 Baking Dish baking dish
Preparation of the Classic Tiramisu
Prepare the coffee, sweeten it, add rum, and let it cool.
Take the dessert mixer and whip the whites (at maximum speed), then add the sugar and continue at speed 1, adding the yolks previously whisked separately, the mascarpone, and the extra dark chocolate cut into very small pieces.
If you are unsure about the freshness of the eggs, you can opt to pasteurize them before adding them to the rest of the mixture, perhaps by whipping them in a bain-marie with water that is not too hot.
Whip the cream and add it to the mixture, mixing everything well.
Take a high-edged glass baking dish and begin dipping one ladyfinger at a time into the coffee mixture, placing them on the bottom; then dip the pavesini and place them around the circumference.
Place a part of the filling on the base to about finger thickness.
Now dip another ladyfinger at a time to make another layer, pour the mixture again and cover with dipped ladyfingers.
Place in the fridge for at least 3 hours before serving.
When serving, turn the baking dish upside down onto a serving tray and dust with sweetened cocoa powder and, if you wish, you can also place dark chocolate on top of the cocoa.
Enjoy your meal!
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