The Real TIRAMISU

The Real Tiramisu

Buona Sera!

This evening I’d like to introduce you to the most famous Italian dessert…TIRAMISU, or rather: The Real Tiramisu! The original recipe, original ingredients.

Yes, I know you see everywhere recipes and pictures of it…but you trust in me ok? And so…make this recipe, I think is the best of all you could taste.

This Italian dessert comes from North of Italy and is the most successful in our Private Cooking Classes and Dinners. Our customers which tasted this Tiramisu often ask for the recipe and I’m very happy to pass down them our secrets…it’s my job you know!

Tiramisu is a very simple dessert, but obtaining a perfect one is not so easy, even here in Italy.

The most important trick is to respect the steps and to achieve the right texture from all the ingredients.

FIRST STEP: separate yolks from whites and whip yolks with sugar

SECOND STEP: add the mascarpone cheese and mix

I often prepare the real tiramisu for my family as well and always, after 1 hour that’s ready to be eaten…just finished!

THIRD STEP: whip the whites and add to mascarpone cream (folding)

Then you can make it as you prefer; there are a lot of versions:

strawberries tiramisu (diping the savoiardi in strawberries juice and sugar)
chocolate tiramisu (using bitter cocoa instead of coffee)
pineapple tiramisu (canned fruit) (diping savoiardi in pineapple juice or any other syrup
you can use rum or a coffee liqueur like Kahlua

Anyway, what I’m passing you now is the Real Tiramisu recipe, you’ll see there’s no liqueur.

INGREDIENTS (6 people)

Eggs: 3

Sugar: 100gr

Mascarpone cheese: gr500

Italian Coffee (coffee made using the Moka machine (click to buy)

or instant coffee): 1 or 2 cups

Savoiardi cookies(Italian for ladyfingers)

Bitter Cocoa

DIRECTIONS
Break the eggs and separate the yolks from the whites.

A) If in your country (as in Italy) you can eat raw eggs, do the following:

Whip the egg whites until stiff.
Whip the yolks with the sugar until the mixture becomes pale yellow and fluffy.

B) If in your country you can’t eat raw eggs, do the following:

Whip the egg whites halfway through, pour the sugar in a saucepan, pour in 5 tbsp of water (just the amount to cover barely the sugar); heat on medium fire and stir the sugar while boiling, making a simple syrup. As the sugar is dissolved, remove from the fire and pour the HALF amount of syrup as a string inside the half whipped whites, until stiff. Set apart.

Put again the saucepan (with the remaining half part of syrup) on the fire and wait for it boils again. As it boils, turn off the fire and pour the syrup as a string in the yolks, while whipping. Continue to whip until a pale yellow color.

Add the mascarpone cheese to the whipped yolks and mount a little with the whips until a thick and clear cream.
At this point add the whipped whites mixing gently (folding) from the bottom to the top.
Prepare the coffee.

Take a pan and coat the bottom with a layer of cream. Then drench the Savoiardi cookies (one at a time and not too long) in the coffee and arrange them in the pan to cover the bottom.

Spread the cream on the cookies

Continue to make another layer (I recommend that you have 2 if use Savoiardi!) and sprinkle the whole surface with cocoa.

Refrigerate at least 3 hours.

Buonissimo!!!!