The tiramisu it is considered one of the most popular and well-known Italian desserts all over the world, suitable to end any meal. It is a spoon dessert made with ladyfingers, or other biscuits with a crumbly consistency, soaked in coffee and covered with a mascarpone cream, eggs and sugar, which in some variations is flavored with liqueur. Its original shape is round: it is often assembled inside glass glasses to show the various layers, or as a pyramid. Soft and super creamy, this delicacy is easy to make and represents an ace in the hole to serve when you have guests to delight. Here’s how to prepare the classic Tiramisu.

Preparation

1

Place a moka for 6 people on the stove (it will be about 300 ml of coffee); once ready, transfer it to a bowl to let it cool. Then pour the marsala inside.

2

Take two large bowls and divide the yolks from the whites.

3

Take the egg yolks and start whipping them, with the help of the electric whisk, for about 7 minutes at maximum speed.

4

As soon as you get a clear mixture, add the mascarpone and mix it with the whisk but at a slow speed.

5

At this point, take the bowl of egg whites and whisk them with an electric whisk for about 10 minutes, at maximum speed. As soon as a compact and firm foam is obtained, it will mean that the egg whites will be perfectly whipped.

6

Retrieve the egg yolks, add the egg whites inside and mix them gently from the bottom upwards, with the help of a spatula, to prevent the mixture from falling apart.

7

Take a pan of about 30 cm x 20 cm and spread a layer of mascarpone cream on the bottom.

8

Dip the ladyfingers on both sides and one at a time in the coffee, which in the meantime has cooled down; arrange them aligned one to the other until they fill the surface of the pan.

9

Pour a generous amount of mascarpone cream over them and level it well with the help of a spatula.

10

Sprinkle a little bitter persimmon over the cream using a colander. Continue with the addition of ladyfingers, cream and cocoa to form a second layer.

11

Create small tufts with the help of a piping bag with a round or star spout; fill it with the leftover mascarpone cream and decorate the entire surface of the cake.

12

To finish the dessert, add another generous sprinkling of bitter cocoa. Place the Tiramisu in the refrigerator for at least 4 hours before serving.

Accessories

• Moka
• A small bowl
• Two large bowls
• Electric whips
• Spatula
• Baking tray
• Table spoon
• Colander
• Sac à poche
• Transparent film

Tips and tricks

• Alternative versions of this dessert abound: in addition to the one with liqueur and chocolate there are those created with sponge cake or pavesini; Tiramisu with strawberries, ice cream, limoncello or yogurt for a more summery touch.
• If you wish, you can replace the coffee with milk and egg white with cooking cream.
• There are those who love to flavor the wet with Marsala, those who prefer other liqueurs, but alternatively it can be tasted in purity and without alcohol, for a more classic version.
• We suggest you add dark chocolate flakes or milk chocolate chips on the surface to make it even more delicious! For lovers of spreadable cream instead we propose you to replicate this exquisite recipe of Nutella tiramisu!

storage

Tiramisu can be stored in the refrigerator, covered with cling film for a maximum of 3 days; it is possible to freeze it and consume it within 15/20 days: take it out of the freezer at least 3/4 hours before consuming it.

History

All the regions of Italy contend for the authorship of this famous dessert, but the origins are not clear. The first hypothesis is that he was born in Siena around the seventeenth century, called at the time ‘duke’s soup‘; another version is that it originated in Piedmont from a Turin pastry chef. It is also believed that it may have been invented in Friuli Venezia-Giulia or in Veneto since it can also be defined as ‘tirame sù’: it is said that it was born from a poor and energetic dessert, called ‘sbatudin’, made from egg yolk. egg whipped with sugar, intended mainly for children, the elderly and convalescents.

Tiramisu owes some inspiration to English soup, an ancient Italian dessert belonging to the gastronomic tradition of Emilia Romagna and Tuscany but also to Bavarian spoon desserts. Cult dessert in the 80s, however today it is a great classic of our kitchen.