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Tiramisù: the original recipe with ladyfingers and mascarpone

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Nutritional information

395
calories

Tiramisù: the original recipe with ladyfingers and mascarpone

  • 45 minutes + 2 hours of rest
  • Serves 10
  • Medium

Directions

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Tiramisù is one of the most famous Italian desserts globally, but maybe not everyone knows it was born recently, “only” in the 60 of 1900, in Treviso. Its creator is the legendary Roberto Linguanotto, from the Beccherie restaurant, who started from Zuppa Inglese (trifle) to make a fresh new dessert with only a few ingredients.

Tiramisù is simple, but once you try it, you can’t go back: as the name implies, it is made to cheer you up, “Tirame sù” in the Treviso dialect.

The original Tiramisù recipe is very similar to trifle but with different ingredients: you soak the ladyfingers in some coffee and Marsala mixture and make them the first layer. Then mix Mascarpone cheese, sugar, and eggs, spread this cream, lay down another layer of ladyfingers, end up with cheese cream, and decorate with some cocoa powder.

That’s all: easy as pie, right?

Yeah, sure, but remember, we’re talking about a legendary dessert that has suffered thousands of variations, mutilations, and plagiarism attempts. All for a simple recipe ready in less than 20 minutes. And do you know what the most challenging part of making Tiramisù is? It is to resist and not eat it while you are preparing it!

Ingredients for making the authentic Italian Tiramisù

10 servings

  • 60 ladyfingers
  • 10 egg yolks
  • 800 grams of Mascarpone cheese
  • 450 grams of sugar
  • 1 cup of coffee (espresso is da best)
  • 6 cl of Marsala
  • 50 grams of cocoa to decorate

How to make the perfect Tiramisù recipe

Yolks, dessert recipes with the yolks, tiramisu ingredients, Italian desserts Break the eggs and place yolks in a large bowl.

Whip the egg yolks with sugar. You can also use a hand mixer to save time. For making Tiramisù, you won’t need egg whites, so you could plan to make some meringues.

Do you have to put the egg whites in Tiramisu or not?

There are two schools of thought on egg whites: polar opposite lifestyles. Many whip them until stiff and then add them to the mixture. If you want to do this, put only half the number of egg yolks required. They make the Tiramisu softer but dilute the intense flavor of the dessert, adding the note of egg white, which is not the best flavor in the world and not everyone likes. To find out which tribe you are from, just do a little test. Divide the mixture in half: one with the egg whites, the other without, and taste them to decide for yourself.

Whipping Mascarpone cheese and eggs for Tiramisù, Best Italian recipes

How to pasteurize eggs at home?

Before we move on, let’s tackle another thorny topic: egg pasteurization. Without bothering Pasteur, know that doing this operation at home is very simple and is the same one used for pasta alla carbonara: yes, we are talking about the dear, old, beloved cooking in a bain-marie. Put the egg yolks in a steel bowl that can enter but not sink into a pot, which you will fill with water. Boil the water, place the bowl with the egg yolks on top and mix with a whisk. There is no need to immerse the bowl too much: a slight touch is enough.

Equip yourself with a cooking thermometer and when the mixture reaches 80 degrees, “cook” again in a bain-marie for 10 seconds. There is no need to overcook. At this temperature, all the pathogenic microorganisms will be eliminated.

In this way, however, you will always be able to use excellent eggs bought from a trusted breeder and not the disturbing industrial pasteurized yolk.

It seems trivial, but it is not the Taliban’s scruple with a hemp apron, especially when we prepare homemade desserts that do not require cooking.

We must have maximum control over raw materials for ethical reasons and health and “quality control.”

When the mixture is blended and fluffy, start to add the Mascarpone cheese little by little, stirring now with a wooden spoon.

When the cream is thick and without lumps, let it rest for a moment as we take care of the ladyfingers.

Make a cup of coffee, add 1 spoon of sugar, Marsala, stir and pour into a bowl, then immerse the first 30 ladyfingers, being careful not to soak them too much; otherwise, they’ll become mushy.

Drain the biscuits and put them on the bottom of a baking dish or a rectangular container.

Align them tight, next to one another, to form the base of our Tiramisù.

Lay and spread half of the Mascarpone cream on the ladyfingers, cover with the other 30 soaked in coffee ladyfingers, and then finish with the other half of the Mascarpone cream.

To decorate your Tiramisù, sprinkle some cocoa powder with a sieve, then place it in the refrigerator, covered with plastic wrap.

Pull your Tiramisù out of the refrigerator five minutes before serving it.

Mini Tiramisù in espresso cups, fancy Italian dessert recipes, Italian food For a more elegant presentation, you can prepare the Tiramisù already divided into individual portions, using small glasses or espresso cups.

What wine goes well with Tiramisù?

As a rule of the thumb for dessert wine pairing, remember that wine should be sweeter than the dessert, otherwise, it risks being bland and unremarkable. To refresh the palate from this massive fat attack, we can opt for a classic sweet sparkling wine like Malvasia and Moscato or a fine Port wine like Graham’s 30 years.

If you want to pair a passito wine, Paolo Bea winery’s Sagrantino is the perfect wine to enhance the splendor of Tiramisù, thanks to floral and spicy scents and soothing sweetness.

If you want to match a cocktail, try with the Godmother.

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