Tiramisu
We are sure that you have heard of this recipe already. This is the most authentic Italian tiramisu recipe. Tiramisu is one of the most famous Italian dessert in the world, born in Treviso, cute town close to Venice. Our recipe consists of mascarpone, lady fingers soaked in coffee, eggs, sugar and cocoa. Maybe you have heard of tiramisu with Amareto – it is just one of many variations of this recipe.
I (Zuzana) learnt how to prepare it while living in Italy. Without any hesitations…this is the best tiramisu recipe.
You can make tiramisu in any glass or any dish. If you are having guests over, we would use martini glass, just because it looks nice. Don’t forget to cover them with a foil.
You can make tiramisu in any glass or any dish. If you decide to make one big tiramisu you will need a ceramic baking pan (we are using lasagne dish mostly).
If you are having guests over, we would use martini glass, just because it looks nice. Don’t forget to cover them with a foil.
You can also prepare them for picnic – put them into glass jars or plastic cups. Again, don’t forget to cover them. Keep tiramisu in the fridge at least for 6 hours before serving, the best is overnight.
Ingredients
500g mascarpone
3 eggs
Ladies fingers – 1 package
1 cup of a strong coffee – espresso – 200ml
Cocoa – as needed
60-70g sugar, depends how sweet you like tiramisu
Directions
1. Only a few ingredients are needed. Make a coffee ahead and let cool.
2. Separate egg yolk from whites.
3. Whip egg yolks with a sugar until white - use hand mixer.
4. Whip your cream (just egg whites). The idea with whipped cream is to do it slowly. Using an electric mixer begin whipping the cream on low and increase the speed increasing the speed. Use big bowl so you can add egg yolks.
5. Next, add the mascarpone and mix it together until fully incorporated and smooth - use hand mixer.
6. Sprinkle cocoa at the bottom of the glass, add your first layer of tiramisu cream.
7. Soak the ladyfingers in the coffee mixture briefly (don’t let them to get soggy).
Repeat until the glass is full.
Your layers should look like this:
i) Cocoa
ii) Cram
iii) Cocoa
iv) Ladyfingers
v) Cocoa…and repeat.
Put tiramisu into the fridge for at least 2-3 hours or overnight.
Useful tip – use saltshaker for cocoa so you can control how much cocoa you sprinkle over tiramisu.