Tiramisu is THE Italian dessert par excellence!
Whoever enjoys this wonderful combination of aromatic espresso, airy cookies, creamy mascarpone cream and a little Amaretto, immediately indulges in the 7th heaven of pleasure. In this article, I will tell you an original Tiramisu recipe - including many tips and tricks.
Jump to:
Taste and Occasion
For decades there has hardly been a party or buffet without tiramisu. The dessert can be prepared simply wonderfully. It is enough for many hungry guests - and always hits the spot. Additionally, the tiramisu is quick and easy.
Of course, there is certainly not only one recipe that may bear the title of a Tiramisu Original. But we should agree on what the dessert typically consists of. And what certainly does not belong inside.
For a seductive tiramisu like the Italian you need first of all mascarpone, eggs, ladyfingers, espresso and amaretto. Ingredients such as gelatine, rum, low-fat curd cheese or similar can safely stay in the cupboard.
Ingredients
In itself, such a Tiramisu with Amaretto is not a complicated matter. You soak ladyfingers in a coffee mix. These are alternately layered in a form (or in portions in glasses) with an only slightly sweet mascarpone cream.
Classically, it consists of two layers of ladyfingers and two layers of cream. It starts with the soaked cookies and ends with the cream and cocoa powder. After a few hours in the refrigerator, a fair amount of cocoa is added.
But: Although the recipe is simple, you can still do some things wrong. There are, for example, people who make their best tiramisu recipe again and again with the same ingredients. Still, the result is sometimes ingenious, sometimes rather poor.
Sounds strange. But this is mostly because the preparation was slightly different. Then the Tiramisu may be liquid or spoils.
How to make the Easy and Classic Tiramisu
It's finally time to tell you my secrets for a perfect Italian tiramisu. Let's start with the first preparations: Boil the espresso and let it cool slightly, then stir in Amaretto. Best in a deep plate, in which the cookies can later be dipped.
Now, separate the eggs. Beat the egg yolks with 60g powdered sugar for at least 5 minutes until they become light and creamy. Beat the egg whites in a second bowl with clean, nonfat whisks until stiff while pouring in the remaining powdered sugar. Whip the cream until stiff, too.
Add mascarpone to the egg cream and stir both (not too long!) with a whisk until smooth. Finally, fold in the cream and beaten egg whites very carefully. Dip half of the ladyfingers one by one only very briefly into the espresso-amaretto mix. They should not soak strongly. Spread them on the bottom of an oven dish (approx. 8*10 inches).
Put half of the mascarpone cream on top and smooth it down. Also pull the remaining cookies briefly through the liquid and put them as a third layer in the baking dish. Cover with the remaining mascarpone cream.
Now, cover the mould with foil and leave to cool for a few hours or overnight. It's important to know that Tiramisu does not have to be properly (cut) firm!
If everything was made correctly, the cream becomes still more stable when pulled through in the refrigerator. There the cookies also absorb some liquid. Not entirely true to style, but possible in an emergency: cream stiffener or gelatine in the cream.
Dust your Italian classic with cocoa powder before serving. After that, keep the tiramisu in the fridge. With completely fresh eggs, cooled and covered, it stays fresh for 3 days. You can also freeze it piece by piece and then serve it slightly thawed as a kind of ice cream. Delicious!
Top Tip
If tiramisu is liquid, you may have stirred the mascarpone too strongly or too long, or not carefully enough. Or maybe you have beaten the egg yolks too short with the sugar until they are slightly frothy.
Some recipes require you to stir a part of the espresso-amaretto mixture into the cream. Of course, this will then also become rather liquid.
Recipe Card
Easy Classic Tiramisu (Original Italian)
Ingredients
- 150 milliliters (0.6 cups) espresso
- 50 milliliters (0.2 cups) Amaretto
- 3 eggs , medium-sized; very fresh!
- 90 grams (0.8 cups) powdered sugar
- 500 gram (2.2 cups) mascarpone
- 100 grams (0.4 cups) cream
- 200 grams (7.1 oz) ladyfingers , approx. 24 pieces
- Baking cocoa , for dusting
Instructions
- Boil the espresso and let it cool slightly. Stir in Amaretto. Best in a deep plate, in which the cookies can later be dipped.
- Separate the eggs. Beat the egg yolks with 60g powdered sugar for at least 5 minutes until light and creamy.
- Beat the egg whites in a second bowl with clean, nonfat whisks until stiff, while pouring in the remaining powdered sugar. Whip the cream until stiff, too. Add mascarpone to the egg cream and stir both (not too long!) with a whisk until smooth. Finally, fold in the cream and beaten egg whites very carefully.
- Dip half of the ladyfingers one by one only very briefly into the espresso-amaretto mix. They should not soak strongly. Spread them on the bottom of an oven dish (approx. 8*10 inches).
- Put half of the mascarpone cream on top and smooth it down. Also pull the remaining cookies briefly through the liquid and put them as a third layer in the baking dish. Cover with the remaining mascarpone cream.
- Cover the mould with foil and leave to cool for a few hours or overnight. Dust with cocoa powder before serving. The tiramisu keeps in the refrigerator for a maximum of 3 days.
Ingredient substitutions
Similar Recipes
Want more of the original Italian taste? The Italian focaccia with mediterranean herbs and tomatoes could become another star at your party buffet.
Comments
No Comments