Classic Tiramisu Recipe

2022-11-06

By The Italian Chef

Italian Cuisine

Dessert

Make a classic Italian dessert with this easy recipe for Tiramisu. Tiramisu is an Italian word that means "pick-me-up" or "lift-me-up."

What is Tiramisu?

It is a popular dessert consisting of alternating layers of ladyfingers (savoiardi) soaked in coffee, mascarpone cheese, and cocoa powder. Using traditional ingredients, this creamy and delicious dessert is perfect for any occasion.

Wine Pairing

Whether you prefer a dry Prosecco, a sweet Asti Spumante or Moscato d'Asti, or a full-bodied Barolo or Vin Santo, we've got the perfect wine pairing to complement the flavors of our classic Italian dessert.

Pitfalls on Tiramisu

 Choosing the right ingredients: Tiramisu is all about the quality of the ingredients. Use high-quality mascarpone cheese, fresh eggs, good quality coffee, and high-end cocoa powder.

 Making the custard: The custard is made by mixing egg yolks, sugar, and mascarpone cheese. Make sure the mascarpone is at room temperature and that you mix it until the mixture is smooth and creamy. Don't overmix or the custard may become grainy.

 Making the whipped cream: Whisk heavy cream until stiff peaks form, making sure not to overwhip the cream. It should be thick enough to hold its shape and not be runny.

 Assembling the layers: Traditionally, Tiramisu is assembled by layering soaked ladyfingers in a dish, then spreading the custard mixture on top, followed by a layer of whipped cream. Repeat the layers, ending with a layer of whipped cream.

 Soaking the ladyfingers: The ladyfingers should be dipped in coffee or espresso briefly, enough to moisten them but not saturate them. Over-soaking the ladyfingers can make the dessert too soggy.

 Chilling the dessert: Tiramisu needs to be chilled for at least 4 hours, or overnight, to set properly. The longer it chills, the better it will taste.

 Garnishing the dessert: Before serving, dust the Tiramisu with cocoa powder or grated chocolate. You can also add a garnish of fresh berries or a sprig of mint.

 Portioning: It's important to cut individual portions carefully to maintain the shape and layers of the dessert.

 Alternatives: For a twist on the traditional Tiramisu, you can try making it with different flavors of ladyfingers, such as chocolate or almond, or add a layer of sliced fruit, such as strawberries or bananas.

Ingredients

• 6 egg yolks

• 3/4 cup granulated sugar

• 1/3 cup Marsala wine

• 2 cups mascarpone cheese

• 1 1/2 cups strong brewed espresso or coffee

• 2 tbsp rum or brandy

• 24 ladyfingers

• Cocoa powder, for dusting

Instructions

1. Whisk together the egg yolks and sugar until pale and thick.

2. Add the Marsala wine to the bowl and continue whisking until well combined.

3. Add the mascarpone cheese to the bowl and stir gently until smooth.

4. In a separate bowl, combine the brewed espresso or coffee with the rum or brandy.

5. Quickly dip each ladyfinger in the espresso or coffee mixture and arrange them in a single layer in the bottom of a 9x13 inch baking dish.

6. Spread half of the mascarpone mixture over the ladyfingers.

7. Repeat with another layer of soaked ladyfingers and the remaining mascarpone mixture.

8. Cover the dish and chill the tiramisu in the refrigerator for at least 3 hours, or preferably overnight.

9. Before serving, dust the top of the tiramisu with cocoa powder.

Preparation Time 20 min

Cook Time 30 min

Total time 50 min

Nutrition Facts

Calories: 500

Fat: 30 g

Saturated Fat: 18 g

Carbohydrates: 47 g

Fiber: 1 g

Sugar: 26 g

Protein: 10 g

Regional Ingredients Variations of Tiramisu

Veneto, they may use some Prosecco, ladyfingers, and some mascarpone cheese for the filling, and may sprinkle some cocoa powder on top for a bubbly and creamy taste. This variation is commonly known as "Tiramisù al Prosecco."

Sicily, they may use some amaretto liqueur, sponge cake, and some ricotta cheese for the filling, and may top it off with some candied orange peel for a sweet and tangy flavor. This variation is commonly known as "Tiramisù alla Siciliana."

Piedmont, they may use some hazelnut liqueur, ladyfingers, and some gianduja chocolate for the filling, and may sprinkle some chopped hazelnuts on top for a nutty and decadent taste. This variation is commonly known as "Tiramisù alla Piemontese."

Umbria, they may use some dark rum, sponge cake, and some whipped cream for the filling, and may garnish it with some shaved chocolate for a rich and indulgent flavor. This variation is commonly known as "Tiramisù all'Umbra."

Lazio, they may use some Marsala wine, sponge cake, and some zabaglione cream for the filling, and may dust it with some cinnamon powder for a spicy and aromatic taste. This variation is commonly known as "Tiramisù alla Romana."

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