CLASSIC ITALIAN TIRAMISU
written by @juliarecipes
You must have heard or probably already made it once yourself, famous Italian dessert Tiramisu. There is many recipes on the internet, classic once, with special flavors, special ingredients.
Tiramisu can be rectangular, square, placed individually in glasses or jars, you can find them creamy, less creamy, well any and many kinds of Tiramisu recipes are going around.
I think I have mention it all 🙂 And if not, you can comment your version down in the comments.
I love personally tiramisu and I love the creamy, very creamy version of tiramisu. I have always made tiramisu cake in glass baking dish. That’s how I learned it from my friend. But you can use any ceramic deep dish.
This tiramisu is very smooth and velvety, because I am using whipped cream in the special soft cheese which is called Mascarpone. Mascarpone is a mild and creamy fresh cheese with a consistency similar to soft butter or thick crème fraîche and a fat content between 70 and 75 percent. It is always a good idea to take the marcarpone out of the refrigerator at least 2 hours before working with it, it will soften and it’s easy to work with.
There is two ways of preparing Tiramisu. You either work with really fresh eggs from certified farmer and in that case it won’t require to use double boiler to cook the egg yolks. Or you use the eggs from the grocery store and in this case I would recommend the double boiler technique, for cooking the eggs, which basically require to mix egg yolks and sugar in double boiler for 10 minutes. Nothing complicated.
I always start with preparing a great cup or two of espresso. It’s better if you let it cool down before any biscuits will be dipped in the espresso. Then I start to measure all my ingredients. First it’s the yolks with sugar, they need to be mixed well, until very creamy. Then it comes to mascarpone, you slowly add mascarpone and mix until well combined.
Whipped cream in this case is a must to get the rich creamy texture, some recipes use egg whites instead of whipped cream and I have tried it as well, but then I found it very runny texture. I prefer the whipped cream over egg whites.
Once you whip the cream, slowly fold it with spatula in mascarpone and egg, sugar mixture. At this moment you can add your favorite alcohol, i am using Irish cream. And the only thing which is left to do, is dipping Italian biscuits in coffee and layering the cream and of course the cocoa powder on the top.
Chilling the tiramisu for at least 4 hours or best overnight is crucial. This is when all the flavors gets together and the real tiramisu taste is created.
CLASSIC ITALIAN TIRAMISU
Preparation time: 1 hour ⭐chilling time: 4 hours/better overnight⭐ servings: 8 servings
- 2 cups water
- 2 tbsp instant coffee
- 2 tbs Irish cream
- 6 egg yolks
- 1 1/2 cup sugar
- 12 oz. mascarpone
- 1 1/2 cup whipped cream
- 1 (14-oz) pkg Italian lady fingers
- powdered cocoa for decoration
- Combine water with instant coffee and set aside.
- In a double boiler mix with electric mixer egg yolks with sugar for 10 minutes.
- Remove the bowl from heat and beat in mascarpone cheese until well combined.
- Whip a cream in a bowl until it holds stiff peaks.
- Once the yolk-mascarpone mixture has cooled a little, gently fold in half of the whipped cream into the yolk-mascarpone mixture, then the remaining half just until fully incorporated.
- Prepare a rectangular dish 9 x 12 inch and start dipping the ladyfingers into the coffee, and place them inside the dish. To fit well the rectangular dish, you might have to break few biscuits to fit them in.
- Spoon half of the mascarpone filling over the lady fingers and spread into an even layer. Then dip the remaining ladyfingers into the coffee and scoop half of the left cream as a second layer. The other half of cream will be for little piping decoration on the top.
- Place the left cream in piping bag and pipe large blobs on the top of the tiramisu.
- Dust with cocoa powder. Cover with plastic wrap and refrigerate at least 4 hours or overnight.
- When ready to serve, dust with more cocoa powder. Leave out at room temperature about 20 minutes before serving.