Tag: Classic

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 Cooking Total
20 minutes 0 minutes 20 minutes


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


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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Classic lasagna with meat sauce quick version – Gordon Ramsay’s version

Classic lasagna with meat sauce quick version

There classic lasagna with meat sauce in a quick version is the facilitated variant of the delicious lasagna, the Italian dish par excellence known all over the world and loved by everyone.

There lasagna it is a first course composed of several layers of puff pastry which is then seasoned with meat sauce sauce, plenty of parmesan, béchamel or mozzarella according to taste.

The best lasagna they are certainly the homemade ones with all the traditional steps as our grandmothers did: the hand-rolled pasta, the meat sauce that boiled for hours and the homemade béchamel.

When we have time (and desire!), We can certainly use a longer procedure. Unfortunately, modern life is increasingly frenetic and fast, so sometimes it becomes difficult even to think of preparing a dish that requires too many steps.

No fear! Today we treat ourselves to a succulent lasagna with meat sauce to make the whole family happy, but in an easy and above all fast version.

This quick and easy version is also excellent for those who are not really a master chef in the kitchen, but want to bring a tasty and tasty dish to the table.

Know that you can speed up the process a lot a good lasagna using some crafty ingredients that you can easily find on the market:

– the thin sheet without pre-cooking

– jars of ready ragù or a quick ragù made by you

-a pack of béchamel ready

Assembling the lasagna will now be child's play!

Let's see immediately how to prepare it.

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Classic recipe and tricks how to make the perfect polenta! – Gordon Ramsay’s version

Polenta Recipe

There Polenta it's a single dish exquisite, poor man And nutritious typical of cuisine from northern and central Italy, particularly Lombardy, Veneto, Piedmont, Valle d'Aosta. Made with corn flour And water salty, which cooked a slow fire, turn into one compact cream from intense yellow color , what a time cold solidifies And you can cut it with knife! From neutral taste And pasty consistency And excellent both alone but also enriched with sauces, meats, vegetables And cheeses! In short, one unique goodness, that has very ancient origins: since when, thanks to discovery of America, they spread corn crops in northern Italy; and the polenta became the food par excellence in the countryside, able to to satiate many family with little! Today famous landmark of the Italian culinary tradition not only in his original version but also as a basis for gourmet dishes! Do you want to prepare it too? Here she is Polenta recipe , with all tricks And advice illustrated step by step which indicate how to make polenta in home perfect!! both in terms of taste both in terms of soft texture And without lumps, pasty at the right point either in terms of speed of execution!

Polenta Recipe

Like any traditional recipe they exist several regional variants, the one I give you today is there Original classic recipe of the Polenta. A preparation very easy following 1 gives base : for every 250 grams of corn flour it is necessary 1 liter of water. THE secrets for an excellent result are: use good quality corn flour and cook a low fire constantly turning and turning! According to tradition, the cauldron suspended above the fireplace; but with the right advice you will succeed perfectly even in a classic modern pot! Excellent alone or in combination with numerous foods ; In the method I have added you some ideas! Perfect like autumn and winter single dish is for lunch that for dinner! also children love it and being gluten free is also suitable to celiacs!

Discover also:

Stew (the original illustrated recipe for a soft and creamy stew with potatoes)

Polenta recipe


Preparation Cooking Total
5 minutes 10 minutes 15 minutes

Ingrediants Method

How to make polenta

First of all, place the cold water in a pan with two pinches of salt.

how to make polenta

Then add the cornmeal to cold water and whisk with a hand whisk, so that no lumps form.

Finally, place on low heat and stir constantly until the mixture turns into a thick cream.

At this stage you can add 40 grams of butter or 2 tablespoons of extra virgin olive oil to make it tastier (optional, I often do and recommend it)

The cooking time can vary from the type of flour used. Give it 8 minutes to 15 minutes. My advice is to always read the instructions you find in your package.

Finally pour on a still hot wooden cutting board! Yours is ready Polenta

Polenta recipe

Dressings for Polenta

How can it be paired with Polenta? My advice is to serve it hot, creamy, on a large cutting board. You can make a hole in the center and add sautéed mushrooms, or side dishes of your choice.

But also Bolognese sauce, meatballs with sauce, sausages, ribs, stew, minced meat.

or again fontina, gruyere, soft cheeses.

You can keep it even for the day , simply by heating it or giving life to numerous dishes


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