ADVERTISEMENT
Introduction: Tiramisu, a decadent and timeless Italian dessert, has gained worldwide popularity for its rich flavors and creamy texture. With layers of espresso-soaked ladyfingers, mascarpone cheese, and a touch of cocoa powder, this dessert is the epitome of indulgence. Originating from the Veneto region of Italy, tiramisu translates to "pick me up," a fitting name given its stimulating combination of coffee and cocoa. Whether you’re celebrating a special occasion or simply craving a sweet treat, this original tiramisu recipe is sure to impress.
Ingredients:
6 large egg yolks
1 cup granulated sugar
1 cup heavy cream
1 pound (450g) mascarpone cheese, at room temperature
2 cups strong brewed espresso, cooled
1/4 cup coffee liqueur (optional)
1 package ladyfingers (savoiardi)
2 tablespoons unsweetened cocoa powder
Dark chocolate shavings or cocoa powder for garnish (optional)
Instructions:
Prepare the mascarpone mixture: In a large bowl, whisk together the egg yolks and sugar until smooth and pale. In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the mascarpone cheese into the egg yolk mixture, followed by the whipped cream. Mix until smooth and well combined. Set this mixture aside.
Combine the espresso and coffee liqueur: In a shallow dish, mix the cooled espresso with the coffee liqueur (if using). This will be used to soak the ladyfingers.
Assemble the tiramisu: Quickly dip each ladyfinger into the espresso mixture (do not soak them for too long), and layer them in the bottom of a 9x13-inch dish. Once the first layer is complete, spread half of the mascarpone mixture over the ladyfingers. Repeat the process with another layer of dipped ladyfingers and the remaining mascarpone mixture.
Chill and set: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight if possible, to allow the flavors to meld and the dessert to set.
Serve: Just before serving, sift a generous layer of cocoa powder over the top of the tiramisu. You can also add a sprinkle of chocolate shavings for an extra touch of elegance.
Serving and Storage Tips:
Serving: Tiramisu is best served chilled, straight from the fridge. It can be cut into squares or served in individual portions.
Storage: Store any leftovers in the refrigerator for up to 3 days. The flavors tend to develop even more after a day or two.
Freezing: While tiramisu is traditionally enjoyed fresh, it can also be frozen. To freeze, cover tightly with plastic wrap and foil, and store for up to 1 month. Thaw in the fridge before serving.
Variations:
ADVERTISEMENT
