The creamy tiramisu is delicious and quick to prepare. A true recipe from grandma.
The secret of its enormous global success is tied to its deliciousness and simplicity. An evergreen classic.
The Tiramisu originated in 1962 at Alle Beccherie, a restaurant in Treviso. Its birth certificate was legally sanctioned by the delegation of the Italian Academy of Cuisine. Despite this, its origins are often contested among: Veneto, Friuli Venezia Giulia, Piedmont…
It is one of the most famous Italian desserts worldwide, loved and replicated abroad.
It is a spoon dessert made of ladyfingers soaked in coffee and covered with a mascarpone cream, eggs, and sugar. The traditional recipe – original Treviso is THIS and includes only the yolks in the cream. My version, however, is creamy and also includes whipped egg whites as stated in the Friulian tradition.
A curiosity: tiramisu is a hit in China. In recent years, the Chinese have become the biggest fans of Tiramisu. A real cultural phenomenon, on Chinese web this dessert appears almost five times more than it does in Italy.
TIRAMISU or cold cake RECIPES
- Difficulty: Medium
- Cost: Cheap
- Rest time: 4 Hours
- Preparation time: 25 Minutes
- Portions: Serves for an 18 x 18 cm container – 6 people
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: All seasons
- Energy 459.42 (Kcal)
- Carbohydrates 41.10 (g) of which sugars 18.29 (g)
- Proteins 10.61 (g)
- Fat 27.62 (g) of which saturated 12.71 (g)of which unsaturated 2.66 (g)
- Fibers 12.26 (g)
- Sodium 97.33 (mg)
Indicative values for a portion of 100 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
Grandma’s Creamy Tiramisu
- 2 eggs
- 3 cups coffee
- 50 g sugar
- 250 g mascarpone
- 18 ladyfingers (more or less)
- to taste unsweetened cocoa powder
Tools
- Moka for 3 cups
- Deep dish
- 2 Bowls
- Electric whisk
- Spatula or pastry spatula
- Container square 18 x 18 cm
- Strainer or sieve
Check out my review on the Bialetti Fiammetta induction moka.
How to prepare the classic Tiramisu
Step-by-step photo recipe for guaranteed results
Remove from the fridge the mascarpone (250 g) and 2 eggs at least half an hour before starting.
1. Prepare the coffee (3 cups) and pour it into a deep dish to cool.
2. Separate the eggs and whip the 2 egg whites until stiff peaks form.
3. Beat with the electric whisks, at high speed, the 2 yolks with sugar for about 5 minutes or until they swell and take on a light color.
4. Gently add the mascarpone and mix just until homogeneous.
5. Finally, with a wooden spoon (or spatula) gently fold in the whipped egg whites, gently from top to bottom.
6. Quickly dip the ladyfingers in the coffee and make the first layer in the container.
7. Cover with half the cream.
8. Make the second layer of soaked ladyfingers.
9. Cover with the remaining mascarpone cream.
10. Sift unsweetened cocoa powder on top with a sieve.
11. Let the creamy tiramisu rest in the fridge for at least 4 hours to allow the flavors to blend better.
Check out my review on the Philips Cucina HR3705/00 electric mixer.
STORING Creamy Tiramisu
Store the Creamy Tiramisu in an airtight container in the refrigerator until serving, for a maximum of two to three days.
If freezing (for a maximum of one month), remove from the freezer the night before and place in the refrigerator. The taste and texture change after freezing, personally, I don’t like it.
