This is a typical recipe from the Veneto region in northern Italy. Classic tiramisu is made with just five ingredients (eggs, mascarpone cheese, coffee, ladyfingers, and sugar), and from this base, all other tiramisu recipes have evolved: with cream, strawberries,
mixed berries, chocolate, and so on.
Some say that classic tiramisu only uses egg yolks; others say it requires cream, and still others say a touch of liqueur. Today, I’m sharing the recipe that has always been made in my house, and after trying it for the second time, it has finally won me over.
Perhaps it’s the creamy, light texture or the perfect balance of flavors; I honestly don’t know, but I’ll definitely make it again. That said, I still don’t like drinking coffee in a cup.
Making tiramisu is very easy, and it will be ready in 20 minutes, but don’t try it before 2 hours have passed so that it can develop that delicious texture. Prepare the tiramisu in individual glasses, ideal for buffets and dessert tables, or in a larger dish; either way, you’re sure to be a hit. But if you’re celebrating something, you’ll probably prefer to make a tiramisu zuccotto.
Recipe Information
- Preparation Time: 20 min
- Total time: 20 min
Ingredients
- Coffee 250 ml
- 3 fresh eggs, size L
- Sugar 100 g
- Mascarpone 500g
- Savoiardi or egg sponges 200 g
- Pure cocoa powder
Traditional method
- Prepare the coffee; it must be very cold when you use it.
- Separate the yolks from the whites and place them in two different bowls. Remember that using raw eggs can pose a health risk (the probability is very low, but it exists).
- Whisk the egg yolks with the sugar using an electric mixer for about 5 minutes until very frothy. Once ready, add half of the mascarpone and whisk until fully incorporated. Then add the remaining mascarpone and fold it in gently with a spatula, using an upward folding motion.
- Wash and dry the whisks thoroughly and beat the egg whites until very stiff (if you turn the bowl upside down, they shouldn’t fall out).
- Gradually add the whipped egg whites to the mascarpone cream and gently fold them in with a spatula, from the bottom up.
- Put the coffee in a deep dish and dip the cookies one by one, on both sides (don’t leave them soaking in the coffee or prolong the operation too much, or they will get squashed).
- If you’re making tiramisu in a large dish, start by layering the cookies until the bottom is completely covered. If you’re making individual glasses, you can start with the cream, then add the cookies. Spread a layer of cream over the cookies and repeat with another layer of cookies and cream.
- Dust the surface with pure cocoa powder using a fine-mesh metal sieve, cover with plastic wrap, and refrigerate for at least a couple of hours before serving, but be warned, it tastes even better the next day. Dust again with cocoa powder just before serving. Keep classic tiramisu refrigerated for up to 48 hours.
With Thermomix
- Prepare the coffee and let it cool.
- Separate the egg whites from the yolks.
- Place the butterfly whisk in the bowl, add the egg whites, and program 37°C, 3 minutes, speed 3.5 until stiff peaks form. Pour into a bowl and set aside.
- Without washing the bowl and with the butterfly whisk in place, add the egg yolks and sugar; program 4 minutes, speed 3. During this time, open the bowl a couple of times to scrape the mixture down to the bottom.
- Add half of the mascarpone and program 10 sec. Speed 3. Pour the contents of the glass into a bowl and add the remaining mascarpone, very gently and with a spatula.
- Add the egg whites that you whipped to stiff peaks, mixing with a spatula using gentle upward movements.
- Continue with step 6 of the traditional method.
Grades
- It is best if the eggs and mascarpone are at room temperature when used.
- Remember that the longer it rests, the better it tastes.
- It is important to use very fresh eggs.
- In a well-made tiramisu, the base of the dish does not get wet with coffee.