Your dinner parties will be legendary thanks to this classic Italian tiramisu recipe. It is an elegant dessert that is very easy to make! Happy cooking!
Interesting Facts from the Author
The word Tiramisù literally means ‘pick me up’ or ‘cheer me up’ in Italian. Ado Campeol, a restaurant owner in Treviso (Veneto) in 1969 appears to have invented the recipe of tiramisu. The dish was added to their menu in 1972. Tiramisu was a very nourishing and energizing dish. The original ingredients of the tiramisu were ladyfingers (savoiardi), egg yolks, sugar, coffee, mascarpone cheese, cocoa powder and sometimes liquor.
Tips from the Author
-Make sure that the eggs you use for this recipe are very fresh, given that you will need to leave the eggs raw for the tiramisu.
-Brew the coffee and let it cool down before you start making the tiramisu.
-You can add a spoonful of a liquor of your choice into the espresso before you soak the ladyfingers.
-You can store the tiramisu you made for 3-4 days in the fridge.
-Before serving, let it rest in the fridge for at least an hour.
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Ingredients
Instructions
- Brew the coffee and let it cool down before you start making the tiramisu.
- Separate the egg yolks from the egg whites and place them into separate bowls.
- Add half of the sugar into the bowl with the egg yolks and whisk it with a hand mixer.
- Add the mascarpone cheese one spoonful at a time into the egg yolk/sugar bowl and keep mixing.
- When this mixture is smooth and well mixed, take it aside. Clean the hand mixer's whisks. You will use them for the egg whites again shortly.
- Take the bowl with the egg whites and start whisking them with the hand mixer without giving any breaks.
- When the egg whites start to get a denser consistency, add the rest of the sugar and keep whisking. Whisk until the egg whites are so dense that when you flip the bowl, the whisked egg whites don't slide.
- When it is ready, add one spoonful of whisked egg whites into the mascarpone/egg yolks/sugar mixture. Make sure to mix it in slowly only with a spatula, don't whisk it. Otherwise, the whisked egg whites will lose their structure.
- Get a tray that is large and deep enough for 2 layers of ladyfingers. Place one generous spoonful of the mixture onto the bottom and spread it evenly.
- Dip the ladyfingers one by one into the cool coffee and soak both sides of them for a second. Place the ladyfingers immediately onto the tray after dipping, so that they won't crumble.
- When you place half of the ladyfingers as one layer onto the tray, pour half of the mixture on top and spread evenly.
- Place the other half of the ladyfingers for a second layer. Pour the rest of the mixture on top and spread evenly again.
- Finally, sift the cocoa powder on top of the tiramisu. Serve it after letting it rest in the fridge at least for an hour.
- Bon appetit!
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