Tiramisù is definitely the Italian dessert most delicious and known in the world thanks to the sweetness of the mascarpone and the rich taste of coffee.
Tiramisù is made of alternate layers of espresso soaked ladyfingers and a velvety mascarpone cream (made from an egg custard and mascarpone).
A tasty dessert, easy and fast to make.
On my family version of Tiramisù I use raw eggs and whipped egg whites instead of cream, which lighten so much the final result.
I love add also good dark chocolate, because the chocolate chips crispy between one layer and another of the tiramisu are that je ne sais quoi which in more that improves the quality and taste of tiramisu.
The perfect Tiramisù is a balance of flavors of a mascarpone cream, strong coffee, dreamily soft (but not mushy) coffee-flavored ladyfingers, and the dusting of unsweetened cocoa.
It may be maked into the classic rectangular pyrex dish or glasses to highlight the different layers.
I love my Tiramisù.. It’s everything tiramisu needs to be!
It’s an easy dessert to make but there’s a big difference between a good tiramisù and a sublime tiramisù experience! This one is sublime, I promise! 😉
And now, finally, the recipe.. Let’s start the step by step preparation of tiramisu! 😉
- 3 eggs, egg yolks and whites separated
- 3 tbsp sugar
- 500g fresh mascarpone
- 2 cups espresso, room temperature
- Abou 200g ladyfingers or savoiardi biscuits
- 100g dark chocolate
- Unsweetened cocoa powder, to dust
- Separate egg yolks and egg whites.
- Wish the yolks with the sugar until light and fluffy, about 10 mins (until "ribbons" remain for a few seconds when spoon is lifted from the mixture).
- Add the mascarpone, a little at a time, and whisk well until smooth, to remove any lump of mascarpone.
- Whip the egg whites until stiff and fold them gently and gradually into the mascarpone cream.
- Smash dark chocolate with a knife into small pieces not homogeneous.
- Make the tiramisu..
- Pour coffee into a shallow dish and dip each ladyfingers very quickly, less than a second for side, place them in a rectangular ceramic plate or pirex.
- Cover it with a layer of mascarpone cream followed by the chopped dark chocolate.
- Repeat alternating layers of lady fingers, mascarpone cream, chopped dark chocolate until finished.
- Dust the whole thing with a little unsweetened cocoa powder and let it sit in the fridge for at least two hours before serving.
* Do not add sugar at the coffe..the bitter coffee is a nice contrast to the sweetness of the mascarpone cream ;)
* Soak quickly ladyfingers in coffee..leaving them into the coffee for too long, you will get a watery tiramisu, while the ladyfingers will be too soft.