Tiramisu, with instructions for pasteurizing eggs.
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The most famous Italian dessert in the world, and in my opinion also the best, the easiest, yet 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 texture.
It consists 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, indeed it is enjoyed.
Think for yourself:
- Difficulty: Very Easy
- Cost: Economical
- 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 oz mascarpone
- 5 eggs (large and organic)
- 9 oz ladyfingers (I make them at home click here)
- 4.2 oz sugar
- 1 ¼ cups coffee (espresso or moka as you like if sweetened)
- to taste cocoa powder
The tiramisu
Tools
What we need to make
- 1 Electric Whisk
- 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.
If you wish, you can sweeten it to your taste.
Separate the eggs by carefully dividing the whites from the yolks, making sure not to drop any yolk into the whites, otherwise they won’t whip.
First, whisk the yolks with half of the sugar until the mixture becomes foamy. Now that it’s nicely foamy, it’s the right time to gradually add the mascarpone, mixing with the whisk at medium speed.
Set aside the yolk and mascarpone mixture and move on to the egg whites.
Clean the whisk very well and start beating the whites until stiff, adding the sugar gradually.
Now that they are well whipped, add them gradually to 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 whisk.
In the meantime, heat 40 g of water with 60 g of sugar in a saucepan until it reaches a temperature of 250°F, then add the water-sugar syrup to the whipped yolks and continue to whisk at high speed until they become nice and foamy.
Now that they are well whipped and pasteurized, add them to the mascarpone gradually using a spatula and making rotating movements from top to bottom to incorporate air and not deflate the mixture.
In a second bowl, much larger than the first one, start beating the egg whites until stiff.
Meanwhile, heat 40 g of water with 60 g of sugar until it reaches a temperature of 250°F.At this point, slowly add the water-sugar syrup to the whipped egg whites while whisking 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, gradually and with rotating movements to prevent deflating the mixture.
Here, the mascarpone cream is ready with pasteurized eggs. Choose a glass or ceramic baking dish, 12×8 inches and 1.6 inches high.
Dip the ladyfingers in cold coffee for a few seconds only on one side, then turn the biscuit over 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 fully cover them
And continue like this until all the ingredients are used up.
Smooth the surface with a spatula, and be sure to leave a little cream aside for decoration
Transfer the remaining cream into a piping bag and create dollops around the entire edge of the dish
Subsequently, sprinkle with unsweetened cocoa powder, and continue making dollops here and there until the mascarpone cream is all gone.
And there you have it, little Marisol has made Tiramisu, easy no? What do you think?
Now the only problem is waiting 2 hours before enjoying it, will you resist?
And then brought to the table for Christmas. Here is the Tiramisu.
Advice
For a perfect tiramisu, it’s important to use fresh and high-quality ingredients.
The ladyfingers should be dipped in coffee for just a few seconds, and only on one side, otherwise they will become mushy.
The mascarpone cream should be smooth and velvety.
To achieve the perfect texture, it’s advisable to use room temperature eggs and whip the egg whites until stiff peaks form.
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 recommended to consume tiramisu made with fresh eggs within the day or store 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 3 months.
FAQ (Questions and Answers)
The tiramisu
Can I use decaffeinated coffee?
Yes, certainly.
