Tiramisù is an Italian dessert par excellence, it is one of the symbols of Italian cuisine all over the world. Soft, delicious and easy to prepare, Tiramisù is the spoon dessert suitable for any occasion. Even the name of this specially fine dessert hides a message. In Italian, Tiramisù is actually a combination of two words, “tirami sù” which in translation means “pull me up”. How romantic is that? This exquisite dessert can indeed bring the sun in the soul on a rainy day.
Tiramisù is one of the most loved Italian sweet dish for adults and children alike. This cake does not need cooking and is made with a few simple ingredients. Over the years, alongside the classic recipe, delicious fruit-based variants have appeared, as well as alternative recipes without eggs or for vegans and for lactose intolerant people.
The simple ingredients are surely the secret of the success of this dessert. The ingredients that make this dessert so special are savoiardi, eggs, mascarpone and coffee. How simple is that?
With these fresh ingredients and by following my suggestions, you will be able to bring to life the most famous dessert of Italian pastry. Find out how to make the perfect Tiramisù with the advice of DeliceRecipes!
The ingredients for an authentic Tiramisù
First of all, to make Tiramisù according to the most classic recipe, you will need the savoiardi type of cookies, liqueur or rom, black coffee, eggs, sugar, bitter cocoa and freshest mascarpone.
Here you can view the ingredients and quantities to be used to make a perfect original Tiramisù for 8 people. You will delight your guests and this Tiramisù will be the star of the night, guaranteed.
Take note. To prepare a classic creamy and soft Tiramisù you will need 500 grams of mascarpone, 6 eggs, 150 grams of sugar, 300 grams of Savoiardi, 8 cups of espresso coffee, 4 tablespoons of rum or liquer, and plenty of powdered cocoa powder.
How to make Tiramisù
Prepare the coffee. Once ready, add a tablespoon (optional) of sugar and let it cool in a small bowl.
Separate the egg whites from the yolks. Whip the yolks well with a hand blender. Add 3 tablespoons of sugar, one by one. Do not hurry up. The mixture has to slightly change color to a lighter tone. The more you beat the eggs, the less runny your mascarpone cream will be.
Keep aside the egg whites, they will also serve in the Tiramisù recipe, a little later.
Add the mascarpone to the whipped yolk, mix well. My advice is to use the eggs and mascarpone at room temperature. You do that to get a fluffier and softer texture. When the ingredients are at room temperature, they tend to blend better, to homogenize to perfection.
At this point, whisk the egg whites until stiff, you can do that with a hand blender. Do not do it manually, it will take a great amount of your time and your wrist will hurt. Give this job to the electric professionals. Add a pinch of salt to the egg whites to facilitate the operation.
Same rule goes here, the more you beat the eggs, the less runny your mascarpone cream will be. When the egg whites have become stiff, add them to the freshly prepared mascarpone cream, stirring gently from bottom to top.
Add one small glass of rum or liqueur to the already cooled coffee.
When the time comes to soak the biscuits, be careful not to use the freshly brewed coffee: it is too hot and could flake the biscuit. Both warm and cold coffee are good.
To compose the heavenly delicious Tiramisù you can use a baking pan for one big Tiramisù, or make single portions in separate glasses.
Now alternate layers of mascarpone cream with layers of ladyfingers soaked in coffee.
Cover the pan with a sheet of silver paper and let it rest for a few hours in the refrigerator before serving it. While resting, the soaked in coffee savoiardi will absorb the humidity and will become soft and aromatic, the mascarpone cream will become harder and ingredients will embrace each other and the entire composition will become what we know is being called Tiramisù.
Before serving, sprinkle the Tiramisù with sifted bitter cocoa.
How to make mascarpone cream
To make the Tiramisù cream, start by whipping the egg yolks with the sugar until they become white and frothy. Then add the mascarpone, mixing everything evenly. To obtain an even more frothy effect, whisk the egg whites and add them to the mascarpone cream at the end. You will have to mount the egg whites until they are stiff. You know you get the right result when you turn the bowl upside down, but the mass inside it will not move. This is how stiff the egg whites should be so that you get a perfect mascarpone cream for a perfect Tiramisù.
What to use instead of coffee
If coffee isn’t really your preference, you can dip the Savoiardi in milk, perhaps combined with cocoa or chocolate. You can use matcha tea, or, if you have chosen to prepare a fruit Tiramisù, try dipping the biscuits in juice. For fruit variants of Tiramisù, vermouth or limoncello will do a great job to give an extra aroma to the desert.
How to present Tiramisù
Presenting Tiramisù on the table is a question of style and occasion. For example, for a family lunch, the famous Tiramisù will get the shape of a regular pan. However, on more crowded occasions, such as a birthday party with standing buffets, it is better to serve Tiramisù in small cups, small glasses as to offer guests single portions.
How can Tiramisù be preserved?
Being a dessert made with fresh and raw food, Tiramisù must necessarily be kept in the fridge for no more than 48 hours. Mascarpone and eggs deteriorate easily and may become toxic to the body. However you can keep the cake in the freezer longer, but not more than 2 weeks after the date of its freezing.
Origins of traditional Tiramisù and its variants
Tiramisù is a dessert of Venetian origin and in addition to the classic version with mascarpone and coffee, it has been served in many alternatives over the years.
Tiramisù is a dessert with many different variations, among which you can find strawberries, berries, pineapple, biscuits and Nutella, lemon, yogurt or even cheesecake. There are so many recipes to try, but you have to first decide whether you prefer the classic or the newer versions.
- hand blender
- 6 eggs
- 500 g mascarpone
- 300 g savoiardi biscuits
- 150 g granulated sugar
- 1/2 cup liqueur or rom
- 8 shots espresso coffe
- unsweetened cocoa powder
- Prepare the coffee. Let it cool in a small bowl
- Separate the egg whites from the yolks, put them in 2 different bowls
- Whip the yolks well with a hand blender. Add 3 tablespoons of sugar, one by one
- Add the mascarpone to the whipped yolk, mix well
- Whisk the egg whites until stiff
- When the egg whites have become stiff, add them to the freshly prepared mascarpone cream, stirring gently from bottom to top
- Add one small glass of rum or liqueur to the already cooled coffe.
- Take a pan, spread a first thin layer of mascarpone cream
- Soak the biscuits, place a first layer on the bottom of the pan
- Alternate layers of mascarpone cream with layers of ladyfingers soaked in coffee
- Cover the pan with a sheet of silver paper and let it rest for a few hours in the refrigerator
- Before serving, sprinkle the Tiramisù with sifted bitter cocoa