The Tiramisu, including instructions for egg pasteurization.
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The most famous Italian dessert in the world, and in my opinion also the tastiest, the easiest and at the same time the most difficult.
Even my little niece enjoys making it.
Tiramisu is a very popular Italian dessert, appreciated for its combination of flavors and creamy consistency.
It is made up of ladyfingers soaked in coffee, a cream based on mascarpone, eggs, and sugar, and cocoa powder for garnish.
The origins of Tiramisu are uncertain, and there are several stories about it. The region most often cited as the birthplace of Tiramisu is Veneto, but Friuli-Venezia Giulia also claims its paternity.
There is no dedicated season because Tiramisu is enjoyed in all seasons, just so it is enjoyed.
Thought for you:
- Difficulty: Very Easy
- Cost: Economic
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 754.46 (Kcal)
- Carbohydrates 59.07 (g) of which sugars 26.96 (g)
- Proteins 14.66 (g)
- Fat 51.55 (g) of which saturated 25.63 (g)of which unsaturated 3.18 (g)
- Fibers 16.30 (g)
- Sodium 139.16 (mg)
Indicative values for a portion of 200 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
Let’s go shopping
- 28.2 oz mascarpone
- 5 eggs (large and organic)
- 8.8 oz ladyfingers (I make them at home, click here)
- 4.2 oz sugar
- 1 ¼ cups coffee (espresso or moka to your liking if you want to sweeten it)
- to taste cocoa powder
The Tiramisu
Tools
What we need to make
- 1 Electric Mixer
- 2 Bowls
- 1 Baking Dish 10.6×15.7×1.8
- 1 Piping Bag
- 1 Spatula
- 1 Coffee Machine
- 1 Thermometer kitchen
Steps
To prepare
The first thing you need to do is take the eggs out of the fridge at least 1 hour before, and in the meantime prepare the coffee with the moka or espresso as you like and let it cool to room temperature.
You can sweeten it to your taste if you wish.
Separate the eggs by dividing the whites from the yolks very carefully, taking care not to let any yolk fall into the white, otherwise it won’t whip.
First, whip the yolks with the mixer with half of the sugar, until the mixture becomes foamy.
Now that it is nice and foamy, it’s the right time to slowly add the mascarpone, mixing with the mixer at medium speed.Set aside the yolk and mascarpone mixture and move on to the egg whites.
Clean the beaters very well and start whipping the egg whites, gradually adding the sugar.
Now that they are well whipped, gently fold them into the previously whipped yolks using a spatula and making rotating movements from top to bottom to incorporate air and not deflate the mixture.
Here is the mascarpone cream with natural eggs ready
After carefully separating the yolks from the whites, transfer the 5 yolks into a bowl and whip them with the mixer.
Meanwhile, in a saucepan, heat 40 g of water with 60 g of sugar to a temperature of 250°F (121°C), at this point, combine the sugar syrup with the whipped yolks and continue to whip with the mixer at maximum speed until they become nice and foamy.
Now that they are well whipped and pasteurized, fold them into the mascarpone, little by little using a spatula and making rotating movements from top to bottom to incorporate air and not let the mixture deflate.
In a second larger bowl than the first, start whipping the egg whites to stiff peaks.
Meanwhile, heat 40 g of water with 60 g of sugar to a temperature of 250°F (121°C).At this point, combine the sugar syrup with the whipped egg whites while the mixer is running at full speed for at least another 10 minutes.
Now, with the spatula, combine the whipped and pasteurized egg whites with the egg and mascarpone mixture using a spatula, little by little with rotating movements to not deflate the mixture.
Here is the mascarpone cream ready with pasteurized eggs. Choose a glass or ceramic baking dish, 12×8 inches and 1.6 inches high.
Dip the ladyfingers in the cold coffee for a few seconds only on one side, then flip the biscuit and place it on the base of the baking dish.
Complete the entire base
Make a layer of mascarpone cream and level it with the spatula to cover them completely
And continue like this until all the ingredients are finished.
Smooth the surface with a spatula, and make sure to leave a little cream aside for decorations
Transfer the remaining cream into a piping bag and create dollops along the edge of the dish
Then sprinkle with some unsweetened cocoa powder, and continue to create dollops here and there until the mascarpone cream is all finished.
See how little Marisol made the Tiramisu, easy, isn’t it?
Now the only problem is to wait for 2 hours before enjoying it, can you resist?
Tips
For a perfect Tiramisu, it is important to use fresh and high-quality ingredients.
The ladyfingers should be soaked in coffee only for a few seconds, and only on one side, otherwise, they will become mushy.
The mascarpone cream should be smooth and velvety.
To achieve perfect consistency, it is advisable to use eggs at room temperature and whip the egg whites to stiff peaks.
Tiramisu should be refrigerated for at least a couple of hours before being served.
Tiramisu should be refrigerated for at least a couple of hours before being served.
Storage
It is advisable to consume Tiramisu made with fresh eggs within the day or store it for a maximum of 1 day in the fridge, in an airtight container.
If you use pasteurized eggs, even 2-3 days.
In both cases, it can be frozen for up to a maximum of 3 months.
FAQ (Questions and Answers)
The Tiramisu
Can I use decaffeinated coffee?
Yes, absolutely.
