Tiramisù is one of the most famous Italian desserts in the world, but not everyone is aware that it was created relatively recently, “only” in the 1960s of 1900, in Treviso.Its creator is the legendary Roberto Linguanotto, from the Beccherie restaurant, who started with 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 that of 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 in all, a simple recipe is ready in less than 20 minutes. And do you know what the most challenging part of making tiramisù is? It is to resist eating it while it is being prepared!
Ingredients for making the authentic Italian Tiramisù
- 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
Break the eggs and place the 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, cut the amount of egg yolks in half.
They soften the tiramisu but dilute the intense flavor of the dessert by adding an egg white note, which is not the best flavor in the world and is not liked by everyone. 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.
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 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.
However, in this manner, you will always be able to use excellent eggs purchased from a reputable breeder rather than the disturbing industrially pasteurized yolk.
It seems trivial, but it is not the Taliban’s scruple to wear 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, 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 and 1 tablespoon of 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 tightly 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 ladyfingers soaked in coffee, 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.
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 its floral and spicy scents and soothing sweetness.
If you want to match a cocktail, try with the Godmother.