The Original Tiramisu Recipe
Tiramisu is one of the cornerstones of Italian cuisine, one of the most loved and made desserts all around the world. The origins of tiramisu are very uncertain, and several cities claim it as their own. We are sure that from 1980 onwards, the year in which this term was included in the Italian vocabulary, tiramisu has had a huge success! To date, it is among the most well-known Italian words abroad. But what makes tiramisu so special? We definitely love the fact that it is very simple to prepare, its mascarpone cream is irresistible, so tasty and velvety, with layers of ladyfingers soaked in coffee!
INGREDIENTS (FOR A BAKING TRAY OF 30X20 CM)
Organic Mascarpone: 750 g
Organic Eggs: (very fresh, about 5 medium) 260 g
Organic Savoyards: 250 g
Organic Sugar: 120 g
Organic Coffee:(mocha, sweetened to taste) 300 g
TO DECORATE
Unsweetened cocoa powder to taste
PREPARATION
- Prepare the coffee with the mocha to make 300 g of coffee, then sweeten to taste and let it cool in a low and large bowl. Separate the eggs by dividing the egg whites from the yolks, remembering to whip the egg whites well they must not present any trace of yolk. Beat the egg yolks with an electric mixer, pouring only half a dose of sugar. As soon as the mixture has become clear and fluffy, and with the whisks still running, you can add the mascarpone, little by little.
- Incorporated all the cheese you will have obtained a thick and compact cream; keep it aside. Clean the whisks very well and whip the egg whites. When they are frothy, pour the remaining sugar a little at a time.
- You will have to mount them until stiff; you will get this result when overturning the bowl, 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 dissolve the mixture. Then proceed to add the remaining part of egg whites, little by little, stirring very gently from bottom to top.
- Mascarpone cream is now ready. Distribute a generous spoonful on the bottom of a glass baking dish, large 30×19.5cm, and distribute well over the entire base. Soak the ladyfingers for a few moments in iced coffee first on one side and then on the other.
- Gradually distribute the ladyfingers soaked in the baking dish, trying to arrange them all in one direction, to obtain the first layer of biscuits. Add more mascarpone cream and level it to cover them completely. And continue to distribute the ladyfingers soaked in coffee, then make another layer of cream and level the surface well.
- Sprinkle with unsweetened cocoa powder on top and let it firm up in the refrigerator for a couple of hours. Your tiramisu is ready to be enjoyed!
