The tiramisu is one of the most well-known and appreciated desserts of Italian tradition. Its origins are uncertain, with various northern regions claiming it, though it is mainly attributed to Veneto and Friuli-Venezia Giulia.
The recipe is simple to prepare and has an incredible taste; cocoa and coffee blend divinely with the mascarpone cream creating a perfect dessert. Today, I present the traditional recipe in two versions, the classic one and the variant with pasteurized eggs.
Traditional tiramisu consists of four basic ingredients that can never be missing; eggs, coffee, ladyfingers, and mascarpone. Some use whipped egg whites to lighten the egg mixture, while others use cream, although, in the original recipe, only the yolks were used.
For me, it is essential to use pasteurized eggs, in this way I avoid any bacterial contamination and the risks it can bring. If you prefer to use fresh eggs, you can, but the risks of contracting salmonella are not so low. I recommend using pasteurized eggs; you can find them in the supermarket in the refrigerated section.
If you feel like varying, you can try other versions of tiramisu based on fresh fruit, dried fruit, chocolate, or coffee. Clearly, they have nothing to do with the traditional recipe, which will always be unique and unmistakable.
- Difficulty: Easy
- Cost: Affordable
- Rest time: 4 Hours
- Preparation time: 25 Minutes
- Portions: 6/8
- Cuisine: Italian
- Seasonality: All Seasons
- Energy 410.51 (Kcal)
- Carbohydrates 32.71 (g) of which sugars 18.60 (g)
- Proteins 6.63 (g)
- Fat 27.70 (g) of which saturated 7.73 (g)of which unsaturated 2.15 (g)
- Fibers 9.43 (g)
- Sodium 36.76 (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
Ingredients
- 9 oz mascarpone
- 1/3 cup egg yolks (pasteurized, about 5 yolks from medium eggs)
- 2/3 cup granulated sugar
- 30 ladyfingers (you can also use sponge cake)
- 1 cup coffee (lightly sweetened)
- 1 cup heavy whipping cream (not included in the original recipe, used in the modern version to lighten the mascarpone cream)
- 2 tbsp unsweetened cocoa powder
- Half vanilla bean
- 1/6 cup water (for hot egg pasteurization)
Tools
- 2 Bowls
- 1 Small Bowl
- 1 Small Pot
- 1 Thermometer
- 1 Electric Whisk
- 1 Baking Dish rectangular
Procedure
In a bowl, whip the cream (it must be very cold to whip well) and store it in the fridge until ready to use.
In a small pot, pour the water and sugar, bring to a boil, and reach the temperature of 250°F (measure with a pastry thermometer; if you don’t have one, you can wet your fingers in cold water and pick up some boiling sugar; if you manage to form a small ball that is not too hard, the sugar is ready).
Meanwhile, insert the seeds from the vanilla bean into the egg yolks and start whipping with the electric beaters or in a planetary mixer. As soon as the sugar is ready, pour it in a thin stream over the eggs, continuing to whip until completely cooled.
Add the mascarpone to the pasteurized eggs, continuing to whip the mixture for a few seconds, and finally, fold in the cream using a spatula from bottom to top.
If you have time, place in the fridge for 1 hour; otherwise, use it immediately.
Dip the ladyfingers in the unsweetened coffee and make a layer in a rectangular baking dish or in small single-serving cups. Pour half of the mascarpone cream and sprinkle with unsweetened cocoa. Create another layer of ladyfingers soaked in coffee, pour the remaining mascarpone cream, and sprinkle with cocoa.
Place the tiramisu in the fridge until serving time (it must rest for 3/4 hours to stabilize).
In a bowl, whip the egg yolks with the sugar and the seeds of the vanilla bean until they become light and fluffy.
In another bowl, whip the cream (it must be very cold to whip well) and store it in the fridge until ready to use.
Add the mascarpone to the eggs, continuing to whip the mixture for a few seconds, and finally, fold in the cream using a spatula from bottom to top.
Dip the ladyfingers in the unsweetened coffee and make a layer in a rectangular baking dish or in small single-serving cups. Pour half of the mascarpone cream and sprinkle with unsweetened cocoa. Create another layer of ladyfingers soaked in coffee, pour the remaining mascarpone cream, and sprinkle with cocoa.
Place the tiramisu in the fridge until serving time (it must rest for 3/4 hours to stabilize).
The classic tiramisu is ready!
Tips
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