Tiramisu is one of the classic desserts that we cook and prefer even for special days or holidays. Tiramisu is a dessert of Italian cuisine, a kind of cake prepared with a split biscuit softened in coffee and filled with cream, that cooks with mascarpone, sugar, and eggs.
Tiramisu is a delicate dessert flavored with coffee and combined with bitter cocoa. It is a dessert that you can cook very well even on New Year’s Eve, a light dessert compared to our traditional desserts, which are much more caloric than Tiramisu due to the syrup.
Tiramisu is a quick and easy dessert, and you can prepare it in a few minutes. All you need are fresh ingredients, an electric hand beater, and the dish to assemble it. You can prepare Tiramisu in a square or rectangular casserole and cut it into pieces to serve, or mount it directly in individual cups for a nice serving to each person in the family.
Ingredients
- 500 g of mascarpone
- 300 g of Savoiardi
- 4-fresh eggs
- 100 g of sugar
- 350 ml of coffee (Mocha or expresso)+ 1 tbsp of sugar (facultative)
- 100 ml of whipping cream (facultative)
- 50 g of dark chocolate
- 2 tbsp bitter cocoa
Directions
- First, we will break the eggs one by one and separate the yolks from the whites separately.
- Beat the yolks well with an egg bitter, adding half of the sugar.
- Meanwhile, we make the coffee and let it cool. I used mocha coffee, but you can also use espresso or Nescafe coffee. You can add sugar or not, depending on your preference.
- We beat egg yolks until it foam, and we will add the mascarpone spoon by spoon continue mixing with an electric egg bitter to make a creamy mass. Egg yolks should be very fresh for this recipe. For more, you must refer to the note below on egg pasteurization.
- Continue working by beating the egg whites until they stick well. In the beginning, we will beat the whites without adding other ingredients, and after they have started to become foam, we add the remaining sugar gradually.
We beat the whites well and mix them with mascarpone cream gradually, carefully from top to bottom, to not lose their volume. - Beat the cold whipping cream direct from the fridge and add it to the mascarpone cream. I like to cook the tiramisu recipe with much cream. I add whipping cream in this recipe, and if you do not want to add another cream, you can go on with mascarpone cream only.
- We start assembling the Tiramisu. In a square casserole with high walls at least 4-5 cm, we will lay a layer of cream and place on top of it in a row the Savoiardi biscuits dipped in coffee on both sides. Cover the entire surface and continue with another layer of mascarpone cream. We throw dark chocolate into small pieces on top of the cream layer, which we have previously cut with a kitchen knife.
We continue with another layer of Savoiardi cookies and another layer of cream until done. Top with crushed chocolate and refrigerate for 2-3 hours.
- When serving, toss the cocoa on top with the help of a small sieve. You can also make special rations for everyone, and you will make a super figure to your family or friends during these holidays.
Bon Appetit!
Note: The eggs must be very fresh for cooking Tiramisu, as this dessert not baked, and the egg not cooked. To be calm and protected from bacteria like Salmonella, we recommend that you pass the egg yolk in a pasteurization process by mixing it with the sugar and keep the pot above the steam for a few minutes until the sugar starts to liquefy. Keep in mind that the container where we put the egg yolk and sugar should not touch the water but only pasteurize with the steam coming out of the water. This way, the egg yolk will not cook but will only pasteurize.
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I couldn’t resist commenting. Very well written!
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