Easy Tiramisu Recipe

Here is a Easy Tiramisu Recipe for making a best tiramisu.

• Difficulty: Easy
• Preparation: 40 min
• Cooking: 6 min
• Doses for: 8 people
• Cost: Medium
• Note + 2 hours to rest in the refrigerator
  

  PRESENTATION

  Tiramisu is one of the cornerstones of Italian cuisine, one of the most loved and made desserts in the world. The origins of tiramisu are very uncertain and several cities claim its paternity. What we are certain of is that from 1980 onwards, the year in which this term was inserted into the Italian vocabulary, tiramisu has had enormous success! Today it is among the best-known Italian words abroad. But what makes tiramisu 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! here is a mascarpone cream recipe There are those who love to flavor the syrup with Marsala and those who prefer to use other liqueurs, but we love it like this, in purity and we offer you the most classic version, perfect for every occasion!

  Even if we have not discovered who the inventor of tiramisu in the current version is for sure, identified by some as Teen 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 tiramisu you have ever tasted! Prepare it too and let us know!

  And after preparing the classic one, discover some delicious Recipes :

   FIND OUT ALSO

  

  Traditional tiramisu

  

  Tiramisu with cream

  

  Tiramisu without eggs

  BROWSE ALL

  TIRAMISU INGREDIENTS

  INGREDIENTS (FOR A 30X20 CM BAKING TRAY)

  Mascarpone     750 g

  Eggs (very fresh, about 5 medium)      260 g

  Ladyfingers       250 g

  Sugar      120 g

  Coffee (from the mocha, sweetened to taste)      300 g

  TO DECORATE

  Bitter cocoa powder to taste

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  PREPARATION

  HOW TO PREPARE TIRAMISU

  

  To prepare the tiramisu, prepare the coffee with the mocha to obtain 300 g, then add sugar to taste (we added a teaspoon) and leave it to cool in a low, wide bowl. Separate the eggs by dividing the whites from the yolks1, remembering that to whip the egg whites well they must not have any trace of yolk. Whip the egg yolks with an electric whisk, adding only half the amount of sugar2. As soon as the mixture has become light and frothy, and with the whisk still running, you can add the mascarpone, little by little.3.

  

  Once you have incorporated all the cheese you will have obtained a dense and compact cream4; keep it aside. Clean the whisks very well and start whipping the egg whites5. When they are frothy, pour in the remaining sugar a little at a time6.

  

  You will have to assemble them when the snow is firm7; you will get this result when the mass does not move when you overturn the bowl. Take a spoonful of egg whites and pour it into the bowl with the mascarpone cream8and mix vigorously with a spatula8, this way you will thin the mixture. Then proceed to add the remaining part of the egg whites, little by little, mixing very delicately from bottom to top9.

  

  The mascarpone cream is now ready10. Distribute a generous spoonful on the bottom of a glass baking dish, 30×19.5cm in size and spread evenly over the entire base. Soak the ladyfingers in the cold coffee for a few moments, first on one side and then on the other12.

  

  Gradually distribute the soaked ladyfingers in the baking dish, trying to arrange them all in one direction, so as to obtain a first layer of biscuits14. Add more mascarpone cream and level it to cover them completely15.

  

  And continue distributing the ladyfingers soaked in coffee16, then make another layer of cream17and level the surface well18.

  

  Transfer the remaining cream into a piping bag with a smooth nozzle of 12 mm diameter and make tufts the entire size of the pan19. Sprinkle it with bitter cocoa powder20and leave to harden in the refrigerator for a couple of hours21. Your tiramisu is ready to be enjoyed!