Original Tiramisu Recipe

The first time I made this tiramisu, it was for a birthday, but I've made it many times since because it's the kind of dessert that disappears quickly from the table. I like that the eggs don't stay raw – the cream is made in a bain-marie, and the taste is just right. I don't use any other flavors, just a splash of rum essence and simple coffee. This is the recipe I usually make, without variations. Quick Info Total time: about 30 minutes (plus at least 4 hours in the fridge) Effective preparation time: about 25 minutes Bain-marie cooking time: 5 minutes Servings: 6-8, depending on portion size Difficulty: easy-medium Recipe type: cold dessert, suitable for festive days or when you crave something quick Ingredients 250 g mascarpone cheese 200 ml liquid cream 4 egg yolks 3-4 tablespoons sugar 1 vial of rum essence 1 small pack of ladyfingers (usually 150-200 g) 200 ml strong, sweetened coffee (for soaking) Cocoa powder for dusting at the end Preparation method 1. Prepare the coffee Boil 200 ml of water and make a strong coffee, sweetening it to taste (usually one tablespoon of sugar is enough). Add the rum essence to the warm coffee and let it cool. 2. Mix the egg yolks with the sugar in a bain-marie Put the egg yolks and sugar in a heat-resistant bowl placed over a pot of boiling water (make sure it doesn't touch the water). Whisk vigorously for about 5 minutes until the sugar dissolves and the cream thickens, becoming pale and glossy. Set aside to cool to room temperature. 3. Whip the liquid cream While the egg cream cools, whip the cold cream until it thickens. Don’t overbeat it, or it may curdle. 4. Mix mascarpone with the egg yolk cream Once the egg yolk cream has cooled well, add the mascarpone, spoon by spoon, gently mixing to avoid lumps. I don’t use a mixer, just a spatula or wooden spoon, as it seems to come out creamier this way. 5. Incorporate the whipped cream and rum essence Add the whipped cream to the mascarpone cream and gently fold it in with wide movements to keep the mixture airy. If needed, add a little more rum essence to taste. 6. Assemble the tiramisu Prepare a platter or a high-edged tray. Quickly dip half of the ladyfingers into the cooled coffee (don’t soak them too long, or they will become too soft) and arrange them in a compact layer at the bottom of the tray. Pour half of the cream over the ladyfingers and smooth it out. Repeat with the remaining ladyfingers and cream. 7. Dust with cocoa and chill Sprinkle cocoa on top through a fine sieve, ensuring not to create a thick layer. Cover the tray and refrigerate for at least 4 hours, ideally overnight. Why I make this recipe often I like it because it doesn’t require many ingredients and doesn’t need an oven. It’s quick to make, especially if you already have the coffee prepared. The cream always comes out smooth, and the fact that the egg yolks are briefly cooked over steam makes me feel at ease when serving it to kids. Tips and variations Tips - Don’t leave the ladyfingers in the coffee too long, or they will fall apart. - The egg cream must be completely cooled; otherwise, the mascarpone may become too soft. - When dusting with cocoa, do it just before serving if you want it to look fresh. Substitutions - If you don’t have rum essence, you can use vanilla essence, but the flavor won’t be as authentic. - The liquid cream can be replaced with plant-based cream if you need a dairy-free version, but the texture will be slightly different. Variations - For kids or those avoiding caffeine, you can use decaffeinated coffee. - You can alternate with a thin layer of fruit (for example, raspberries), but that’s not traditional. Serving ideas - Tiramisu cuts better after being chilled for at least 4 hours. - It can be served directly from the tray or in individual portions, with freshly dusted cocoa on top. Frequently asked questions 1. Can I use whole eggs instead of just yolks? No. The classic cream uses only yolks. The whites don’t provide the right texture and can make the cream too runny. 2. How long does tiramisu last in the fridge? Usually 2-3 days, well covered. After that, the ladyfingers become too soft, and the cream changes texture. 3. Can I freeze tiramisu? I do not recommend it. Upon thawing, the cream may separate, and the overall texture suffers. 4. Is this recipe safe for kids? Yes, because the yolks are cooked. You can use decaffeinated coffee if needed. 5. Can I add more rum essence? Yes, but add it gradually and taste. The flavor can be intense if you overdo it. Nutritional values Estimated per serving (out of 8): approximately 250-280 kcal, 19 g fat, 20 g carbohydrates, 4-5 g protein. These are just estimates; values may vary depending on the type of ladyfingers, mascarpone, and the amount of sugar used. Storage and reheating Tiramisu should be stored in the fridge, in a covered container, for up to 3 days. It should not be reheated; it is served cold. It is not suitable for freezing. If there are leftovers, the ladyfingers will soften more, but the taste remains fine for another day.

Preparation

Original Tiramisu Recipe To start, prepare the coffee (about 200ml) for the ladyfingers, sweetening it and flavoring it with rum essence, then set it aside to cool. Whisk the egg yolks with the sugar over a water bath for about 5 minutes, until the sugar dissolves and the mixture turns into a cream. Allow the cream to cool, and in the meantime, whip the cream. Once the cream has cooled, add the mascarpone cheese to it, spoon by spoon, mixing well until homogeneous. Finally, add the whipped cream along with the rum essence. Prepare a platter or a tray and dip half of the ladyfingers in coffee, placing them side by side. Pour half of the cream, then the remaining ladyfingers, and of course, the rest of the cream... :) Dust with cocoa and refrigerate for at least 4 hours.

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