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Introduction
Tiramisu is one of Italy’s most iconic desserts, loved worldwide for its creamy texture and rich, indulgent flavor. Known for its layers of coffee-soaked ladyfingers, mascarpone cheese, and cocoa powder, this dessert has become synonymous with Italian cuisine. While variations exist, the original recipe remains simple and timeless, with only a few key ingredients. Whether you’re making it for a special occasion or just a weekend treat, this classic tiramisu recipe will take you straight to the heart of Italy.
Ingredients:
500 g of mascarpone cheese
6 large eggs, separated into whites and yolks
100 g of granulated sugar
1 cup of strong espresso or coffee, cooled
1 tablespoon of rum or Marsala wine (optional)
200 g of ladyfingers (savoiardi)
Unsweetened cocoa powder for dusting
Dark chocolate shavings (optional)
Directions:
Prepare the coffee mixture:
Brew the coffee or espresso and allow it to cool to room temperature. If you’re using rum or Marsala, mix it into the cooled coffee.
Whisk the egg yolks and sugar:
In a large mixing bowl, beat the egg yolks with the sugar until the mixture becomes pale and smooth. This should take about 5 minutes with a hand mixer or stand mixer.
Add the mascarpone cheese:
Gradually add the mascarpone cheese to the egg yolk mixture, beating until well combined and smooth.
Whisk the egg whites:
In a separate bowl, beat the egg whites until stiff peaks form. Then gently fold the beaten egg whites into the mascarpone mixture. Be careful not to deflate the whites too much, as they help give the tiramisu its light, airy texture.
Assemble the tiramisu:
Quickly dip the ladyfingers into the cooled coffee mixture (do not soak them—just dip briefly), and arrange them in a single layer at the bottom of a serving dish or individual glasses. Spread half of the mascarpone mixture over the ladyfingers, smoothing it out evenly. Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
Chill and serve:
Refrigerate the tiramisu for at least 4 hours, or preferably overnight. This allows the flavors to meld together and the dessert to set properly.
Finish with cocoa powder:
Just before serving, dust the top of the tiramisu with a generous layer of unsweetened cocoa powder. You can also add chocolate shavings for extra flavor and decoration.
Serving and Storage Tips:
Serving: Tiramisu is best served chilled and should be cut into individual portions. For an elegant touch, serve in individual cups or glasses for a modern twist on the traditional presentation.
Storage: If you have leftovers, store tiramisu in an airtight container in the refrigerator for up to 2-3 days. It actually gets better as it sits, with the flavors continuing to develop. Tiramisu is not suitable for freezing, as the texture of the mascarpone and the coffee-soaked ladyfingers will change.
Variations:
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