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Finished and plated dish: Classic Italian Tiramisù
Fotografía del plato terminado: Classic Italian Tiramisù
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Classic Italian Tiramisù

Por Álvaro (RecetAI)•Actualizada recientemente
Italy
Dreamy Desserts, Taste of Family, Romantic Dinner
VegetarianNo-bakeParty food
  • 8
    servings
  • 415 kcal/serving
  • media

Ingredients

Still life with the fresh ingredients needed for the recipe

  • Mascarpone cheese (very cold)

    500 g

  • Very fresh large eggs (preferably pasteurized if there is risk)

    4 units

  • White sugar

    100 g

  • Hard ladyfingers (Savoiardi)

    300 g

  • Espresso or Moka pot coffee (bitter and already cold)

    300 ml

  • Pure unsweetened cocoa powder (for dusting)

    30 g

  • Sweet Marsala wine or Amaretto liqueur (optional, though the rigorous recipe does not include it)

    2 cucharadas

Utensils needed

About this recipe

Tiramisù is undoubtedly the most famous modern Italian dessert in the world.

Interestingly, unlike other ancient recipes from the peninsula, its documented origin takes us to the 60s or 70s in the Veneto region (Treviso).

Its dialectal name 'tireme sù' literally means 'pull me up' or 'lift my spirits', honoring the powerful energy boost provided by its main ingredients: strong espresso coffee, sugar, and cocoa.

The authentic recipe is an exercise in voluptuous minimalism: it traditionally contains neither heavy cream nor amaretto liqueur, but its silky texture is purely based on the emulsion of whipped egg yolks with artisan mascarpone cheese, interspersed with savoiardi sponge fingers quickly dipped in bitter coffee.

Instructions

1
Step 1

Step 1

Prepare the coffee in advance, making sure it is strong, optionally add the liqueur, and let it cool completely in a deep plate or wide dish.
2
Step 2

Step 2

Carefully separate the yolks from the whites of the large eggs into two different wide bowls. The whites must be spotless, without a trace of yolk, in order to whip them properly.
3
Step 3

Step 3

Add half of the white sugar to the bowl with the yolks. With a whisk (preferably electric), beat them energetically for several minutes until they triple in volume and you obtain a very fluffy, thick, pale yellow, almost white cream.
4
Step 4

Step 4

Incorporate the cold Mascarpone Cheese into the blanched egg yolks bowl. You can do this by adding it in two or three batches, mixing at very low speed or with a manual spatula to integrate it gently and prevent the cream from breaking or losing its air.
5
Step 5

Step 5

Thoroughly clean the whisk attachments and whip the egg whites. When they start to foam, add the other half of the sugar like rain. Continue beating until you get a firm meringue that forms stiff peaks that don't fall when you tilt the bowl.
6
Step 6

Step 6

Add the egg white meringue to the cheese mixture in three parts. Use a silicone spatula making folding circular movements (from bottom to top), with extreme delicacy, to keep all the air trapped in the form of bubbles. This is the 'tiramisú cream'.
7
Step 7

Step 7

Dip the ladyfingers in the cold coffee one by one very quickly (no more than 1 second per side) so they don't fall apart. Cover the entire bottom of your dish with them to form the first layer.
8
Step 8

Step 8

Pour half of the mascarpone cream over this ladyfinger base and smooth it with a spatula. Place a second layer of coffee-dipped ladyfingers (this time placed perpendicular to the previous layer, if possible) and cover them with the rest of the cream.
9
Step 9

Step 9

Cover the dish with plastic wrap without touching the cream and let it rest in the refrigerator for a minimum of 4 hours (ideally overnight) so the flavors mature and the cream compacts.
10
Step 10

Step 10

Right before serving (never before, so it doesn't get overly moist), take a small sieve or strainer and dust a dense, uniform, and dark layer of pure cocoa powder over the entire surface. Serve a good-sized sliced piece immediately.

Your culinary masterpiece is ready to enjoy!

Share your version and surprise your guests with art and flavor.

Celebración cómica y surrealista de Classic Italian Tiramisù, con ingredientes: Mascarpone cheese (very cold), Very fresh large eggs (preferably pasteurized if there is risk), White sugar, Hard ladyfingers (Savoiardi), Espresso or Moka pot coffee (bitter and already cold).

Composición final humorística de Classic Italian Tiramisù con Mascarpone cheese (very cold), Very fresh large eggs (preferably pasteurized if there is risk), White sugar, Hard ladyfingers (Savoiardi), Espresso or Moka pot coffee (bitter and already cold)
Imagen final de la receta Classic Italian Tiramisù, ingredientes: Mascarpone cheese (very cold), Very fresh large eggs (preferably pasteurized if there is risk), White sugar, Hard ladyfingers (Savoiardi), Espresso or Moka pot coffee (bitter and already cold)

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