Italian recipe: Tiramisù

Note + 2 hours to rest in the refrigerator

Mascarpone cheese 750 g
Eggs 5
Ladyfingers 250 g
Sugar 120 g
Coffee 300 g
Cocoa powder

Tiramisù is one of the cornerstones of Italian cuisine, one of the most loved and made desserts in the world. The origins of tiramisù are uncertain and several cities claim its authorship. What we are sure of is that from 1980 onwards, the year in which this term was inserted in the Italian vocabulary, tiramisù has been a huge success! To date it is among the best known Italian words abroad. But what makes tiramisù so special? We certainly love the fact that it is very simple to prepare, its mascarpone cream is irresistible, so tasty and velvety, interspersed with layers of ladyfingers soaked in coffee! There are those who love flavouring it with Marsala and those who prefer to use other liqueurs, but it’s certainly perfect for any occasion!

Although we have not discovered who the inventor of tiramisù in the current version is for sure, identified by some in Ado Campeol (the owner of the well-known and historic restaurant “Il Becchiere” in Treviso), we share with you our recipe for one of the best tiramisù you have ever tasted!

To prepare the tiramisù, prepare the coffee with the mocha to obtain 300g, then sweeten to taste (we have put a teaspoon) and let it cool in a low and wide bowl. Separate the eggs by dividing the egg whites from the yolks, remembering that to whip the egg whites well they must not have any trace of yolk. Beat the egg yolks with an electric whisk, pouring only half a dose of sugar. As soon as the mixture has become light and fluffy, and with the whisk still running, you can add the mascarpone, a little at a time.

Once all the cheese has been incorporated, you will have obtained a dense and compact cream; keep it aside. Clean the whips very well and beat the egg whites. When they are frothy, pour the remaining sugar a little at a time.

You will have to mount them firmly; you will get this result when turning the bowl over and the mass will not move. Take a spoonful of egg whites and pour it into the bowl with the mascarpone cream and mix vigorously with a spatula, so you will dilute the mixture. Then proceed to add the remaining part of the egg whites, a little at a time, mixing very gently from the bottom up.

The mascarpone cream is now ready. Distribute a generous spoonful on the bottom of a glass baking dish, 30×19.5cm large and spread well over the entire base. Soak the ladyfingers for a few moments in cold coffee first on one side and then on the other.

Gradually distribute the soaked ladyfingers in the pan, trying to arrange them all in one direction, so as to obtain a first layer of biscuits. Add more mascarpone cream and level it so as to completely cover them.

And continue to distribute the ladyfingers soaked in coffee, then make another layer of cream and level the surface well.

Transfer the remaining cream into a pastry bag with a smooth spout with a diameter of 12 mm and make tufts for the entire size of the pan. Sprinkle it with bitter cocoa powder and leave to harden in the refrigerator for a couple of hours. Your tiramisù is ready to be enjoyed!