Tiramisu is one of the cornerstones of Italian cuisine, one of the most loved and made spoon desserts in the world. The origins of tiramisu are very uncertain and several cities claim its paternity. What we are sure of is that since 1980, the year in which this term was inserted into the Italian vocabulary, tiramisu has had enormous success! To date it is among the best known Italian words abroad. But what makes tiramisu so special? We certainly love the fact that it is very simple to prepare, his mascarpone cream it is irresistible, so tasty and velvety, interspersed with layers of ladyfingers soaked in coffee! There are those who love to flavor the syrup with Marsala and those who prefer to use other liqueurs, but we love it like this, in purity and we offer you the most classic version, perfect for any occasion!
Even if we have not discovered who the inventor of tiramisu in the current version is for sure, identified by some as Ado Campeol (the owner of the well-known and historic restaurant “Il Becchiere” in Treviso), we share with you our recipe for one of the best tiramisu you’ve ever tasted! Prepare it too and let us know!
And after preparing the classic, also discover these delicious variants:
Read the recipe in English
To prepare the tiramisu, prepare the coffee with the mocha to obtain 300 g, then sugar to taste (we put a teaspoon) and let it cool in a low, large bowl. Separate the eggs by dividing the whites from the yolks 1, remembering that in order to whip the egg whites well, they must not have any trace of yolk. Whip the egg yolks with an electric whisk, adding only half the amount of sugar 2. As soon as the mixture has become clear and frothy, and with the whisk still running, you can add the mascarpone, a little at a time 3.
Once you have incorporated all the cheese, you will have obtained a thick and compact cream 4; keep it aside. Clean the whisks very well and start beating the egg whites 5. When they are foamy, pour the remaining sugar a little at a time 6.
You will have to mount them in firm snow 7; you will get this result when by overturning the bowl the mass will not move. Take a spoonful of egg whites and pour it into the bowl with the mascarpone cream 8 and mix vigorously with a spatula 8, so you will dilute the mixture. Then proceed to add the remaining egg whites, little by little, mixing very gently from bottom to top. 9.
The mascarpone cream is now ready 10. Distribute a generous spoonful of it on the bottom of a 30×19.5cm glass baking dish and distribute well over the entire base. Dip the ladyfingers for a few moments in the iced coffee, first on one side and then on the other 12.
Gradually distribute the soaked ladyfingers in the baking dish, trying to arrange them all in one direction, so as to obtain a first layer of biscuits 14. Add more mascarpone cream and level it to cover them completely 15.
And keep distributing ladyfingers soaked in coffee 16then make another layer of cream 17 and level the surface well 18.
Transfer the remaining cream into a sac-à-few with a smooth 12 mm diameter spout and make tufts for the entire size of the pan 19. Dust it with cocoa powder 20 and let it harden in the refrigerator for a couple of hours 21. Your tiramisu is ready to be enjoyed!
