Tiramisù (classic recipe)

Tiramisù (classic recipe) | Dessert Recipes
Tiramisù (classic recipe) | Dessert Recipes

Tiramisù (classic recipe)

This is probably the most famous dessert in the world and no wonder why; it's absolutely delicious and so easy to make. Apparently its origin dates back to the 17th century; it was created for the occasion of a visit by Grand Duke Cosimo de' Medici III to the city of Siena (Tuscany). That time the dessert was named "zuppa del duca" (the "Duke's soup") but nowadays everybody knows it as "tiramisù" (pick me up). There are lots of version of tiramisù, but here I will stick to the most traditional, with a little change: the classic recipe requires the use of "savoiardi" biscuits, however, in the last two decades, many Italians has discovered that the use of "pavesini" biscuits gives the tiramisù a better finish, so let's go for it!
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Prep Time 40 mins
Course Main Course
Cuisine Italian
Servings 4
Calories 650 kcal

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Ingredients
 

  • 500 grams (1.1 lb) Italian mascarpone cheese This is a dessert containing raw eggs, so be sure you buy fresh, top quality eggs.
  • 100 grams (3 1/2 oz) Icing sugar
  • 4-5 Eggs (medium size)
  • 1 Pack of Pavesini biscuits (for this recipe I used 59 Pavesini)
  • 200 ml (7 fl oz) Strong espresso coffee (cold) or coffee prepared with a moka
  • 100 ml (3 1/2 fl oz) Marsala wine (cold)
  • Cocoa powder for dusting
  • Some dark chocolate shavings

Instructions

  • Separate the egg whites from the yolks.
    Tiramisù (classic recipe) | Dessert Recipes
  • Start beating the egg yolks with a whisk and gradually add all the sugar.
    Tiramisù (classic recipe) | Dessert Recipes
  • Keep beating until the mixture become pale yellow and thick.
    Tiramisù (classic recipe) | Dessert Recipes
  • Next, empty the mascarpone into a bowl and, with a wooden spoon, work it for few seconds so that it is a bit loose.
    Tiramisù (classic recipe) | Dessert Recipes
  • Now, add the mascarpone to the egg-sugar cream and blend all together.
    Tiramisù (classic recipe) | Dessert Recipes
  • The result should be a pale yellow mascarpone-egg-sugar cream. Set it aside, putting it in the fridge, while carrying out the next stage.
    Tiramisù (classic recipe) | Dessert Recipes
  • Next, add a tiny pinch of salt into the bowl containing the egg whites.
    Tiramisù (classic recipe) | Dessert Recipes
  • Whisk the egg whites until completely white and firm (into peaks).
    Tiramisù (classic recipe) | Dessert Recipes
  • Now, add the white fluffy mixture into the bowl containing the mascarpone-egg-sugar cream.
    Tiramisù (classic recipe) | Dessert Recipes
  • Gently mix all together.
    Tiramisù (classic recipe) | Dessert Recipes
  • Finally, we have the tiramisù cream.
    Tiramisù (classic recipe) | Dessert Recipes
  • Now we are ready for assembling our tiramisù. First, spread a thin layer of tiramisù cream in the bottom of the dish – I used a 30 cm x 22 cm (12" x 8 3/4") rectangular oven dish.
    Tiramisù (classic recipe) | Dessert Recipes
  • For the first layer of biscuits, dip them in the coffee first (dip the biscuits, one at a time, for about 5 seconds).
    Tiramisù (classic recipe) | Dessert Recipes
  • Lay the biscuits side by side, leaving a tiny space between them.
    Tiramisù (classic recipe) | Dessert Recipes
  • First layer completed.
    Tiramisù (classic recipe) | Dessert Recipes
  • Having completed the first layer of biscuits, cover it with the tiramisù cream.
    Tiramisù (classic recipe) | Dessert Recipes
  • Then, start again with a second layer of biscuits. This time dip the biscuits in the Marsala wine.
    Tiramisù (classic recipe) | Dessert Recipes
  • Second layer completed.
    Tiramisù (classic recipe) | Dessert Recipes
  • Cover it with the tiramisù cream.
    Tiramisù (classic recipe) | Dessert Recipes
  • Finally, proceed with the third layer of biscuits. For this final layer, dip the biscuits in the coffee. Once done, cover it with the last spread of tiramisù cream.
    Tiramisù (classic recipe) | Dessert Recipes
  • Dust with cocoa powder.
    Tiramisù (classic recipe) | Dessert Recipes
  • Sprinkle with dark chocolate shavings.
    Tiramisù (classic recipe) | Dessert Recipes
  • Put the tiramisù in the fridge and leave it for about 4 hours. However, the longer the better because all the flavours blend together (I usually wait for 6-8 hours).
    Final note: I usually dust with cocoa powder and sprinkle with chocolate shavings prior of putting the tiramisù in the fridge, some other people prefer to do this just before serving it.
    Tiramisù (classic recipe) | Dessert Recipes
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Federico
Jeremy

Buon appetito! Thank you from Federico (recipe Maestro) and Jeremy (web Geek).

Nutrition

Calories: 650kcal
Keyword Dessert
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Published
Categorised as Dessert

By Federico

Federico Pezzaioli is an ex-badass Italian Paratrooper on a mission - to make creating delicious authentic Italian food really easy. He researches, writes and photographs each recipe with the same attention to detail he used to apply to packing his parachute.

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