Get your spoons ready, here comes a delicious tiramisù! With grandma’s classic recipe, you can never go wrong!
Until now, I hadn’t managed to publish the classic tiramisù recipe. Every time I make it at home, not even a spoonful is left for photos! But this time I did it!!
This is the recipe that most of us have been making at home forever, following advice passed down from grandmothers and mothers.
However, if you want to know the true history of tiramisù, and how it originated, you can read it here 👩🍳🥣🩷
Our grandmothers made tiramisù with raw eggs and I, too, have always followed the same original recipe.
The secret to a good classic tiramisù is to use very fresh and carefully monitored eggs throughout the production chain.
However, if you prefer to prepare tiramisù with pasteurized eggs, at the bottom of the recipe you will find a complete description with two different methods to choose from based on your preferences.
So, have I made you want to make it with me? Get the coffee maker ready, I’m coming!
In addition to the classic version, I’ve had fun experimenting with other delicious variations of tiramisù. Take a look here!
- Difficulty: Very easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 6-8 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 17.6 oz Mascarpone
- 4 Eggs (medium)
- 3/8 cup Sugar
- Coffee (undiluted or if you prefer diluted with water or milk, about 1 1/4 cups of liquid)
- Unsweetened cocoa powder
- 14 oz Ladyfingers (approximately)
- A few drops Lemon juice (for whipping the egg whites)
Tools
- Beater
- Bowls
- Spatula
- Coffee maker
- Baking dish
Preparation
Prepare a pot of coffee and let it cool. For this recipe, a pot for 4 people should suffice.
Once the coffee is ready, pour it into a bowl and sweeten to taste (I usually skip this step to avoid adding extra sugar).
Dilute the coffee with some water (or milk if you prefer, or use it undiluted). Take two bowls and separate the yolks from the whites (choose very fresh and carefully monitored, medium eggs).
Beat the yolks with the sugar for about 15 minutes until you obtain a nice thick and frothy mixture. Then add the mascarpone and blend with the beaters until you get a smooth cream.
Separately, now whisk the egg whites with a few drops of lemon (avoid using salt for whipping the whites as it ends up deflating them).
When they are perfectly whipped, incorporate them little by little into the cream, mixing with a spatula, from bottom to top.
Now take a baking dish (judge by eye based on what you have available, or if you prefer, you can use cups, glasses, or jars).
On the bottom of the chosen dish, arrange the ladyfingers soaked in coffee and create the first layer. Spread some cream over it and cover the ladyfingers, using a spatula. Dust with unsweetened cocoa powder.
Soak the ladyfingers in coffee again and make another layer. Spread the cream on top, dust with cocoa, and continue this way until you finish the ingredients.
And voilà, your delicious classic grandma’s tiramisù is ready! A little tip, let the tiramisù rest for at least a couple of hours in the fridge.
This way, the biscuits will better absorb the coffee, and everything will be more flavorful and delicious.
After the time has passed, you can finally enjoy a nice slice of this dessert so loved by both young and old!
You will need to dissolve the sugar indicated in the recipe in a saucepan with a tablespoon of water (about 20-30 grams). Bring everything to a temperature of 250°F (you will need a kitchen thermometer).
In the meantime, start beating the yolks with the electric whisk for about 5 minutes, then slowly pour in the melted sugar while continuing to beat until the cream has cooled.
Don’t worry if the cream becomes more liquid at first; once it cools, it will become creamy and thick again.
Then continue with the classic tiramisù preparation described above.
Another less common method is to use eggs with the shell. The process is not difficult, however, it is not easy to manage if you are alone and especially not very experienced.
Specifically, the eggs should be placed in a saucepan and covered with water. Turn on the heat and bring the water to a temperature of 142°F (it takes about 10 minutes to reach the temperature).
Once there, the eggs must stay at a constant temperature of 142°F for 4 minutes. This is the most difficult part!
As seconds and minutes pass, the temperature rises, and this is not good because you risk cooking the eggs!
You should have a container with cold water ready to pour drop by drop into the container with the eggs as soon as you see the thermometer move from 142°F.
After 4 minutes, the eggs should be immediately placed in a bowl with ice water to stop the heat. Then continue with the classic tiramisù preparation described above.
I hope you liked this recipe! Come visit me again soon!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
Notes
How long does tiramisù last in the fridge?
Tiramisù lasts in the fridge for 48 hours, at most three days, but if it’s summer, it’s better not to risk it; two days is the safest time.
Can I freeze tiramisù?
Absolutely! I do it often and also enjoy it as if it were an ice cream cake. You can already portion it, for example, in not very large containers so you can thaw a little at a time.
Instead of water to dilute the coffee, what can I use?
You can use undiluted coffee, sweeten if you like, or dilute it with water. For this recipe, about 1 1/4 cups of liquid are needed to soak the ladyfingers, choose how to customize your soak.
Can I make tiramisù without eggs?
Yes, there is also a version of eggless tiramisù. The version I proposed today is the classic one, but I had the opportunity to make a strawberry tiramisù without eggs that you can follow, clearly avoiding the use of strawberries.
