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!
Like any traditional recipe they exist different versions And many variations! What I give you today there Original recipe of the Classic tiramisu, which my family has been preparing for as long as I can remember.
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!
Tiramisu without eggs (perfect variant for children and pregnant women!)
Pasteurized tiramisu (if you don't have fresh eggs, pasteurize them in 5 minutes)
|20 minutes||0 minutes||20 minutes|
Quantity for 6 people – 1 pan of 22 cm
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:
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:
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:
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:
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
Storing the Tiramisu '
In the refrigerator for 1 – 2 days, then I recommend you freeze it!