I love tiramisú. Beside its great taste, I love that it is so easy to make and that it contains coffee. I am a sucker for cakes with coffee (coffee eclairs anyone) that are light and usually not that sweet as a rich chocolate cake. So I searched for an authentic Italian recipe to make a tiramisú this weekend and I found this one that looks as it should and contains all the ingredients I know there should be in this cake. Plus it has some very detailed explanations and many step-by-step photos for me to be sure I am not doing it wrong. Not to mention the European measurements in grams and not cups which are perfect for me.
I translated the most important details, you can use Google translate or even look at the pictures, they are really helpful.
The full recipe is here. This makes a quantity to serve 8.
- 250g ladyfingers
- 200g of bitter espresso (approx. 4 small espresso cups)
- 2 spoons of cocoa for sprinkling
FOR THE TIRAMISÚ CREAM
- 4 medium – small egg yolks (approximately 60g)
- 114g of caster sugar
- 34g of water
- 250g of cold mascarpone
- 200g of cold whipping cream
- 1 spoon of icing sugar (use only if the whipping cream is not already sweetened)
- Prepare the espresso coffee, approximately 4 small cups and after leaving them at room temperature for a couple of minutes put them in the fridge or in the freezer to be able to use them cold (coffee needs to be cold so that the ladyfingers will absorb just the right amount of liquid)
- Pasteurize the yolks: put the yolks in a large bowl and mix the water and the sugar in a separate kettle, bring them to a boil (be careful the syrup must not caramelize) and start pouring them over the yolks as you start mixing them with the mixer on high-speed. Mix for 5-6 minutes until the cream looks smooth and firm. If the base of the bowl is not yet cold, put in the fridge for a few minutes.
- Add the cold mascarpone cream to the mix, using the mixer on the lowest speed until the content is perfectly blended
- Meanwhile, whip the whipping cream and then add it to the mixture with a spatula with slow upwards movements until you reach a soft and firm mix. The cream is ready, put it in the fridge uncovered otherwise it risks to dismount.
- Take the coffee out of the fridge and prepare the ladyfingers. Dip each cookie in the coffee on all sides but without leaving it too much in the liquid.
- Start assembling them in the tray you want to use, cutting those that do not fit perfectly. Take the cream out of the fridge and distribute half of it on top of the ladyfingers. Put the cream back into the fridge, even for a few minutes.
- Add a new layer of ladyfingers, dipped in coffee. Add the remaining cream, either in a smooth surface or using a pastry bag to make the decorations you like.
- Sprinkle a generous amount of cocoa on top. The tiramisú is ready. Keep it in the fridge until serving.
More pics and step by step instructions on Tavolartegusto
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