Tiramissu (in Italian, tiramisù, [tiramiˈsu]) is a typical Italian dessert, possibly originating in the city of Treviso, in the Veneto region, and consisting of layers of champagne biscuits, also called English biscuits or toothpicks. la reine (this item can be substituted for sponge cake), soaked in coffee (professional confectioners generally prefer the use of instant coffee, Nescafé type, as it allows greater precision in the control of the recipe), interspersed with a cream based on mascarpone cheese, fresh cream, eggs, sugar, Marsala type wine, and sprinkled with cocoa powder and coffee. But the original recipe has many variations.
Learn how to make a classic Tiramisu to eat for dessert. Check out this delicious Italian recipe!
Classic TiramisuCuisine: ItalianDifficulty: Easy
To make this excellent Tiramisu, you will need the following ingredients. Follow the preparation mode step-by-step!
Cold coffee or espresso
6 egg yolks (room temperature)
1 cup granulated sugar
1 cup mascarpone cheese (room temperature)
8 oz whipped cream
Chocolate (for topping)
Cocoa Powder (for topping)
- Starting with the egg yolks warm those over a double boiler for simmering water go ahead and stir vigorously for about three to five minutes;
- Add one cup of granulated sugar and whisk vigorously until you get a creamy consistency about eight minutes in total. Don’t worry if it doesn’t dissolve all, the way it will continue please set aside to come to room temperature next we’ll;
- Be working with the mascarpone cheese. Make sure that is absolutely soft and workable at room temperature;
- So you see how the eggs have fluffed into kind of a fluffy custard add the mascarpone. Pressing gently in the center and folding, and continuing until there are no white marks left and you have a creamy consistency;
- Next you want to add your whipped cream, you will use eight ounces. I’m working in batches so the first batch goes in. Again press in the center and fold. You don’t want to whisk visit vigorously. At all you want to go ahead and just incorporate by mixing and scooping and mixing until you have fluffy and light custard cream;
- Next you want to work with your ladyfinger cookies in a 9×9 baking. Dip the cookie for only two to three seconds into room temperature espresso or coffee, do not want it to be hot or you know simmering because it will disintegrate and dissolve the cookie. You just wanted to soak the flavor enough and just go ahead and arrange them to make sure that they would fit into your baking dish;
- Then about one half of the cream mixture, place that on there top off with a shaving of dark chocolate or milk chocolate. And then dust with cocoa powder;
- Repeat the step for a new layer;
- You want to wrap that in plastic wrap immediately and place it into the refrigerator to chill for eight hours and up to two days;
- And then once you remove it from the refrigerator after it has set fully, you can shave your chocolate shavings on top and then start dusting with your cocoa powder all over this recipe;