The Authentic Italian Tiramisu
Tiramisu, the classic Italian dessert, brings together a beautiful balance of rich coffee and light sweetness. It was not invented until the 1960s in Italy-its origins are often disputed among Italian regions of Veneto and Friuli-Venezia Giulia. Tiramisu is considered a semifreddo — that is, a dessert that is served cold, but not frozen. If you ‘ve never considered yourself a tiramisu fan before, wait until you’ve tried my delicious and easy-to-make recipe.
for 6-8 persons
500 gr mascarpone cheese
3 egg yolks
3 egg whites
80 gr sugar
5 dL espresso coffee
20-20 pieces of lady fingers
Cocoa powder to sprinkle
We make the coffee and dip the ladyfingers into it, one at a time, for about 4-6 seconds. The longer you dip the ladyfingers, the stronger the flavor will be. As you dip the ladyfingers, lay them into a plate and put them aside.
In a bowl lying on a pot of hot water (bain-marie), we put the egg yolks and half of the sugar. Beat with a wire until it reaches 50°C (we check with a confectionery thermometer or if we do not have it, we test it with a finger – we need to feel the mixture lukewarm). Beat with the mixer until it gets fluffy.
Mix the mixture of yolks and sugar with the mascarpone cheese. Beware, the cheese must be at room temperature.
We wash the bowl, dry it well, and heat the egg whites with the rest of the sugar, just as we did with the yolks. When the mixture reaches 50°C, we beat it in the mixer until it is tightened and becomes a meringue – about 5 minutes.
Then we mix the meringue we just made with the cheese and the egg yolks mixture and our cream is ready.
We spread the lady fingers in the glasses and put half the cream above them. Repeat the process by spreading the second layer of lady fingers and cover with the rest of the cream. Cover with a transparent film and place it in the refrigerator for 2-3 hours until it sets and stills.
When our tiramisu is ready to serve, we sprinkle cocoa powder on top of each glass.