Tiramisù is one of the best known and oldest recipes of Italian cuisine: it is a spoon dessert made up of layers of ladyfingers soaked in coffee and stuffed with a mascarpone-based cream.
The origins of tiramisu are uncertain and at least three regions contend for its origins: Piedmont, Friuli Venezia Giulia and Veneto.
Let's discover an easy tiramisu recipe!
Category: Dessert
Tiramisu in a glass
You can also use the Pavesini instead of Ladyfingers. The classic pavesini, made with eggs, flour and sugar, are light biscuits inspired by the traditional Novara biscotti.
You will also love: strawberry tiramisu, tiramisu without egg, raspberry tiramisu, Baileys tiramisu, Nutella tiramisu, without coffee, without mascarpone and with cream. For a "light" tiramisu variant you can use yoghurt.
For those who cannot consume raw eggs it is possible to pasteurize them.
When serving, use a strainer to sprinkle the cocoa over it, in order to obtain a compact and very fine powder.
It is possible to accompany the dish with strawberries as a decoration.
This spoon dessert can be kept for a couple of days at the most, tightly closed with transparent film and placed in the refrigerator.
If you want to offer Tiramisu to children, you can soak the ladyfingers in fresh milk and sweet cocoa, while on the surface of the cream sprinkle bitter cocoa mixed with a teaspoon of icing sugar.
Resting in the refrigerator for at least 3 hours (but even better if it is prepared in the morning for the evening) is necessary to allow all the flavors to blend and the ladyfingers to soften well.
What to do if the cream remains too liquid?
You can hardly make a mistake when preparing tiramisu, but it can happen that the cream remains too liquid. This can happen because the yolks and sugar have been processed too little, so the eggs have not incorporated enough air to swell. The advice, therefore, is to be patient and work the compound accurately.
Furthermore, it is very important to mount the egg whites firmly and add them to the cream, mixing from the bottom up so as not to disassemble them. In this way they will give compactness to the cream.
Sometimes, however, it can also depend on the quality of the mascarpone: there are some on the market that are more "liquid" and softer than others. We therefore recommend choosing a more compact one and draining it well before using it.
How are ladyfingers soaked?
It seems like a trivial question, but if we soak them too much we risk breaking them, if we soak them too little, we risk that they won't absorb the liquid and remain crunchy when tasted.
The trick is to immerse only a part of the biscuit, the smooth one, in the coffe for a few seconds. The coffee will then slowly be absorbed by the other half of the biscuit.
It is important that the ladyfingers are positioned side by side and not overlapping.
Albana dolce or Moscato d'Asti.
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4 eggs (very fresh)
3.5 oz/100 g sugar
17.6 oz/500 g Mascarpone
10.5 oz/ 300 g ladyfingers (Savoiardi)
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