Veneto dessert that emerged in the second half of the 20th century, popularized by the Le Beccherie restaurant in Treviso; his name means
Italian
Tiramisu
Classic and creamy Italian tiramisu with mascarpone, coffee and cocoa, original step-by-step recipe.
- Italy
- Dessert
- Light
- easy
30 min
Tiempo de Preparación
8
Servings
Nutrición por ración
- Calories 390 kcal
- Protein 7 g
- Carbohydrates 28 g
- Fat 26 g
Story behind the dish
Preparation
Tiramisu is a preparation from Italy with easy difficulty. Reserve about 30 minutes in total (30 for mise en place and preparation, 0 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 500 g of mascarpone.
- Have ready: 4 eggs (yolks and whites separated).
- Have ready: 100 g of sugar.
- Have ready: 300 ml of cold espresso coffee.
- Have ready: 24 ladyfingers (savoiardi).
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Beat the yolks with the sugar until white.
Beat the yolks with the sugar until white, then add the mascarpone until you obtain a smooth cream. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result. Go slowly and confirm texture, aroma and color before moving to the next step. Watch the exact point indicated; An extra minute can alter the result.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Whip the egg whites until stiff with a pinch of salt and…
Whip the egg whites until stiff with a pinch of salt and fold them into the cream with enveloping movements. Taste before serving: the balance between salt, acidity and fat defines the final result. Taste before serving: the balance between salt, acidity and fat defines the final result.
Taste before serving: the balance between salt, acidity and fat defines the final result.
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Quickly soak the biscuits in the cold coffee (without…
Quickly soak the biscuits in the cold coffee (without them falling apart) and place a layer on the bottom of a dish. Let it cool for the indicated time: the structure settles and cuts or unmolds better. Let it cool for the indicated time: the structure settles and cuts or unmolds better.
Let it cool for the indicated time: the structure settles and cuts or unmolds better.
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Cover with half of the mascarpone cream
Cover with half of the mascarpone cream. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Repeat with another layer of soaked sponge cakes and finish with the rest…
Repeat with another layer of soaked sponge cakes and finish with the rest of the cream. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Refrigerate for at least 4 hours (ideally overnight) and sprinkle with…
Refrigerate for at least 4 hours (ideally overnight) and sprinkle with cocoa before serving. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
Chef's tips
- Use very fresh eggs as they are consumed raw.
- The longer it sits in the refrigerator, the better the flavors settle.
Variations
- Tiramisu without raw egg (with whipped cream)
- Strawberry tiramisu
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