Original recipe with step-by-step photos of the classic Tiramisu – Gordon Ramsay’s version


The Tiramisu (tiramisu) it's a spoon dessert exquisite, great classic from the Italian cuisine, beloved all over the world! realized without cooking, with savoiardi biscuits soaked in the coffee alternating in layers with Mascarpone cream, then covered with bitter cocoa finally it is put in the fridge to rest, to then be served cold! Imagine the creaminess And softness joined to intense taste! A unique delight whose origins are uncertain And disputes between disputes between Piedmont, Friuli Venezia Giulia, Tuscany and Veneto! You want prepare it at home? Here is for you Tiramisu recipe with all tricks And secrets illustrated with step by step photo ; for realized in a short time a Perfect tiramisu! In terms of compact and non-liquid consistency, from balanced taste and delicate; And ease of execution! Own like that of the best Italian pastry shops!

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It's about a easy preparation and also very fast! You can choose whether to make the most genuine homemade Savoiardi yourself, or buy them, of great quality. The secret for best results use cold ingredients from the fridge: Both the coffee to soak the cookies, otherwise they get soaked, both the filling so that it does not run out it turns out firm! but also the rest in the fridge of your dessert! Fundamental so that all flavors blend together.

In this case I have chosen to realize a single pan. But you can safely make a Single portion tiramisu in single coccotte, small glasses, cups.

The Tiramisu' it's perfect like dessert at the end of the meal for all Seasons; in particular for Special occasions And anniversaries as Christmas, Sundays in family, Birthdays, Buffet!

Discover also:

Tiramisu without eggs (perfect variant for children and pregnant women!)

Pasteurized tiramisu (if you don't have fresh eggs, pasteurize them in 5 minutes)

Tiramisu recipe

PREPARATION TIMES

Preparation Cooking Total
20 minutes 0 minutes 20 minutes

Ingrediants

Quantity for 6 people – 1 pan of 22 cm

  • 250 gr of ladyfingers
  • 4 – 5 cups of cold espresso coffee from the fridge
  • 500 grams of mascarpone
  • 4 very fresh egg yolks
  • 2 very fresh egg whites
  • 100 grams of granulated sugar
  • 1 tablespoon of Marsala or other liqueur you prefer (alternatively a pinch of vanilla)
  • 2 tablespoons of unsweetened cocoa powder

Method

How to make Tiramisu

First of all prepare the coffee, put it in the fridge to cool.

Then separate the yolks from the whites.

Then whisk the egg whites with 40 g of sugar until stiff. Stop when they are very solid.

Finally, whip the egg yolks with the rest of the sugar. Whip until the eggs are dense, frothy, clear and by dropping the mixture from the spoon, it falls heavily!

Whip the cold mascarpone from the fridge with the liqueur with an electric mixer to make it creamy:

how to make tiramisu

Then pour the egg yolks into the mascarpone, mix gently from the bottom up. Do not worry if the mixture is hard, it is normal, be patient and do not rush, otherwise the mixture will be dismantled!

Always proceed from bottom to top and only when the mixture is blended add the egg whites until stiff.

These too must be slowly blended from the bottom up.

The thick and full-bodied Tiramisu Cream is ready:

tiramisu cream

Assemble the Tiramisu:

First of all, dip each Savoyard from both sides into a bowl in which you have poured the cold coffee and place in a pan, creating a base.

When necessary, cut the ladyfingers with a knife to avoid creating spaces:

how to assemble tiramisu

Then add a layer of mascarpone cream. You can do it with a spoon or with a piping bag with a wide nozzle or without a nozzle:

stuff the tiramisu

Then cover with a new layer of ladyfingers soaked in coffee on both sides, without crushing too much.

Finally add a last layer of cream

Finally, place in the fridge to harden for at least 20 minutes, preferably a couple of hours! Before serving, sprinkle with bitter cocoa!

Here is ready Tiramisu

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In the refrigerator for 1 – 2 days, then I recommend you freeze it!

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