An Italian Tiramisu recipe perfect for any occasion
Tiramisu is a timeless Italian classic dessert that is loved and shared by many around the world. Over the decades and generations, this Italian dessert has been adapted to many variations to suit the modern palate. However, if you ask us, there is nothing more special than a handed-down recipe from an Italian home. This recipe is specially handed to us, and it comes from Northern Italy. The recipe has been translated from Italian and has been made with love for generations. We hope you enjoy making this recipe as much as we did!Ingredients:
- 4 fresh large free-range eggs
- Savoiardi (ladyfinger) biscuits
- Mascarpone 500g
- White sugar 100g
- Black coffee 300g
- Unsweetened cocoa powder for dusting
- Shaved chocolate and chopped nuts (optional)
Instructions:
- Prepare the coffee (see notes below) and set aside to cool.
- Separate the egg yolk from the egg white in two bowls ensuring no traces of yolk in the egg whites.
- Using a good quality whisk, whisk the egg whites and add gradually at a time half the quantity of sugar (50g).
- The egg whites should assemble stiff peaks when ready.
- Clean your whisk well and take the mixing bowl with the egg yolk and whisk whilst gradually adding the remaining amount of the sugar (50g). This will be ready when it becomes a creamy-like sauce.
- Add the mascarpone gradually to the egg yolk mixture using the whisk.
- Once the above is completed, add one large spoonful of the egg white mixture to the egg yolks at a time and fold in gently. Do not over incorporate to ensure you keep the mixture light and fluffy.
- Once completed, layer a spoonful of the cream on the bottom of a flat dish or dessert glass (see notes).
- Take the Savoiardi (ladyfinger) biscuits and dip these into your cold pre-prepared coffee for a few moments only and layer this directly onto the cream all in one direction.
- Add a generous spoonful of the cream mixture on top of the biscuits.
- Dip more biscuits into your coffee mixture and place this on top of the cream in the opposite direction from before.
- Place cream on top of the biscuits to make a smooth surface.
- Dust with cocoa powder.
- Optional: we like to shave some good quality dark chocolate on top of this with some finely chopped nuts.
- Gently cover the tiramisu and let it set in the fridge for 2-3 hours.
- Enjoy!
Tips and secrets from Nonna:
- Only use the freshest eggs you can find. Free-range eggs are preferred (or better yet your own if you have chooks in the backyard!).
- Take your eggs and mascarpone cheese out of the fridge so it sits at room temperature before preparing.
- The coffee component is traditionally done using a stovetop espresso maker (known in Italy as a Mocha pot). Sweeten to taste once prepared and leave aside to cool.
- When dipping the Savoiardi biscuits, dip these for a few moments only in the cold coffee and do not oversoak to ensure the biscuits hold their shape.
- Tiramisu works best with Savoiardi biscuits (ladyfingers). This is available in most supermarkets and delicatessens.
- Traditionally this is assembled in a flat baking dish around 30cm x 20cm, however, can also be layered in individual dessert glasses for individual serving.
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