Tiramisu

Tiramisu is one of the most famous and maybe the tastiest Italian dessert. Tiramisu literally
means “pick me up”, and it’s true – no doubt that tasting it cheers you up. As its origin is
unclear, there’s no original Tiramisu recipe. If you travel the world with your eyes wide open,
first of all in Italy you’ll most frequently find this version of Tiramisu among many poor
attempts. As source of my recipe I used my favorite Italian cooking blog, named yellow
saffron (Giallo Zafferano), click on the link below and watch the English video version of this
recipe. My recipe is a bit different, as I prefer creamy Tiramisu, so I added more cream and
less ladyfinger cookies.

As for my part Tiramisu is the icon of how to make the most of a trifle. The bitter-strong
coffee with the tender mascarpone cream, last but not least dusted with the bitter-strong cocoa
powder makes such a contrast that could seduce anyone. It’s important to use high quality
ingredients to make your Tiramisu perfect. In order to achieve the harmony of flavors, first of
all you’ll need a quality coffee and cocoa; choose a strong espresso coffee, and a quality
sugarless cocoa powder.

Tiramisu recipe

  1. Make a strong coffee. Choose a strong espresso. Pour the coffee into a bowl, add two
    tablespoons of sugar and let it rest until cool.
  2. tiramisu
    Let the coffee rest until cool
  3. Separate yolks and whites. As this dessert is made with raw eggs, add only fresh eggs
    and clean them thoroughly.
  4. tiramisu
    Separate yolks and whites
  5. Beat yolks with the half amount of sugar until fluffy. Beat them at least for 5 minutes
    until you get a pale and airy mousse.
  6. tiramisu
    Beat yolks and sugar until you get a thick and dense cream
  7. Add mascarpone to your whipped yolks. To eliminate lumps, it’s advisable to add
    mascarpone in small portions, or you can previously whip your mascarpone. In case
    you have the opportunity, whisk your mascarpone using an electric mixture until it’s
    light and fluffy.
  8. tiramisu
    Add mascarpone
  9. Beat egg whites until stiff. Add the remaining half of the sugar afterwards, and
    continue beating for at least a minute to get a glossy and stable foam.
  10. tiramisu
    Beat egg whites until stiff
  11. Gently stir together the beaten egg whites and mascarpone cream. Add only a small
    amount of egg whites foam first, and the remaining foam you can add and stir gently
    with a spatula. We aim to get a fluffy, airy compound.
  12. tiramisu
    Add and gently stir the beaten egg whites

    tiramisu
    Make your foam so fluffy and airy

  13. Dip the ladyfingers one by one into the coffee mixture just to moisten them, and line
    the bottom of a glass bowl with ladyfingers.
  14. If you had chosen the right bowl, you used up about half amount of your ladyfingers. I usually dip both sides of each ladyfinger into coffee for a second. By doing so, ladyfingers will get moisty and tasty enough, but they won’t be too juicy. (Let me note; Hungarians usually add alcohol, mostly rum or Amaretto to the coffee mixture. It makes the dessert tasty, although it is not like Italian tiramisu, furthermore you prefer omit alcohol, in case your children would like to eat from your tiramisu.)

    tiramisu
    Layer your coffee-soaked ladyfingers with mascarpone cream
  15. Spread half amount of your cream over the ladyfingers evenly.
  16. tiramisu

  17. Sprinkle bitter cocoa powder over the top. To create a spectacular tiramisu, use a tea-
    strainer to dust the top with cocoa powder.
  18. tiramisu
    Sprinkle lavishly with cocoa powder
  19. In case you make a two-layer tiramisu, repeat with a second layer of coffee-dipped
    ladyfingers, then with the rest of the cream. Remember to sprinkle the top lavishly with
    bitter cocoa powder.
  20. tiramisu
    Continue laying
  21. Cover with plastic or lids (not touching the mixture) and put it into the fridge. Let your
    tiramisu rest for at least two hours – in my opinion it’s even better if you make your tiramisu
    the day before serving.
tiramisu
Your tiramisu is ready to eat

Enjoy your meal!

Tiramisu

Tiramisu

Balazs
0 from 0 votes
Prep Time 30 mins
Total Time 30 mins
Course Dessert
Cuisine Italian
Servings 8 servings

Ingredients
  

  • 2 cups mascarpone (500 g)
  • 2/3 cup (120 g) granulated sugar + add 2 tablespoons of sugar to the coffee
  • approx. 200 ml (1 cup) Espresso
  • bitter cocoa powder
  • 300 g (10 oz) ladyfinger cookies

Instructions
 

  • Make a strong coffee. Choose a strong espresso. Pour the coffee into a bowl, add two tablespoons of sugar and let it rest until cool.
  • Separate yolks and whites. As this dessert is made with raw eggs, add only fresh eggs and clean them thoroughly.
  • Beat yolks with the half amount of sugar until fluffy. Beat them at least for 5 minutes until you get a pale and airy mousse.
  • Add mascarpone to your whipped yolks. To eliminate lumps, it’s advisable to add mascarpone in small portions, or you can previously whip your mascarpone. In case you have the opportunity, whisk your mascarpone using an electric mixture until it’s light and fluffy.
  • Beat egg whites until stiff. Add the remaining half of the sugar afterwards, and continue beating for at least a minute to get a glossy and stable foam.
  • Gently stir together the beaten egg whites and mascarpone cream. Add only a small amount of egg whites foam first, and the remaining foam you can add and stir gently with a spatula. We aim to get a fluffy, airy compound.
  • Dip the ladyfingers one by one into the coffee mixture just to moisten them, and line the bottom of a glass bowl with ladyfingers.
  • Spread half amount of your cream over the ladyfingers evenly.
  • Sprinkle bitter cocoa powder over the top. To create a spectacular tiramisu, use a tea- strainer to dust the top with cocoa powder.
  • In case you make a two-layer tiramisu, repeat with a second layer of coffee-dipped ladyfingers, then with the rest of the cream. Remember to sprinkle the top lavishly with bitter cocoa powder.
  • Cover with plastic or lids (not touching the mixture) and put it into the fridge. Let your tiramisu rest for at least two hours – in my opinion it’s even better if you make your tiramisu the day before serving.

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