Tiramisu original recipe

Name: Tiramisu original recipe - Gentiana M.
Ingredients: Original Tiramisu recipe 1 box of Delaco mascarpone 3 egg yolks 3 tablespoons Amaretto liqueur 50 g sugar 200 ml brewed coffee 30 pieces of ladyfingers 2 tablespoons cocoa

Dessert - Tiramisu original recipe by Gentiana M. - Recipia

The first time I made tiramisu at home was when I simply had all the ingredients on hand and wanted something quick, no-bake. I tried several recipes, but this one has remained my favorite because it’s very easy to remember and doesn’t involve unnecessary hassle. Every time it turns out just right, and the ingredients are simple. Quick Info Total time: about 30 minutes, plus 2-3 hours in the fridge. Preparation time: 20-30 minutes. Chilling time: 2-3 hours in the fridge. Servings: about 8. Difficulty: easy. Recipe type: Italian dessert, no-bake. Ingredients 1 box of mascarpone (Delaco, or any other brand, about 250 g) 3 egg yolks 3 tablespoons Amaretto liqueur 50 g sugar 200 ml brewed coffee, cooled 30 pieces of ladyfingers 2 tablespoons cocoa powder Preparation steps 1. Brew the coffee and let it cool completely. Stronger coffee gives a better flavor, but don’t overdo it. 2. Place the mascarpone in a large bowl and mix it well with a mixer for a few seconds, just until it becomes creamy. 3. Add the egg yolks one by one, mixing after each addition. Add the sugar and continue mixing until the mixture is homogeneous. 4. Pour the Amaretto liqueur over the cream and mix for a few more seconds until everything is uniform. 5. Place the cooled coffee in a wide dish so you can dip the ladyfingers. Quickly dip each ladyfinger in the coffee – just a quick pass, don’t let them soak too much, or they will break and become soft. 6. Arrange a layer of ladyfingers in the dish or on the platter you are using. 7. Spread a layer of cream over the first layer of ladyfingers. Smooth it out gently with a spatula or the back of a spoon. 8. Continue with two more layers of ladyfingers, each quickly dipped in coffee, and a layer of cream in between. The last layer should be cream. 9. Finally, dust the surface with cocoa using a small sieve. This helps prevent clumps from forming. 10. Place the tiramisu in the fridge for at least 2-3 hours before serving. After chilling, the creams will firm up and the flavors will settle. Why I make this recipe often This recipe really doesn’t give me any hassle and doesn’t require sophisticated ingredients. It’s quick to prepare, you don’t need an oven, and it turns out just as good every time. Plus, it can be made in advance and kept in the fridge. Tips and variations Tips Don’t leave the ladyfingers in the coffee too long, or they will break or become too soft. If you don’t have a sieve for dusting cocoa, use a fine mesh strainer. Use strong coffee for a more pronounced flavor. Substitutions If you don’t have Amaretto liqueur, you can omit it or use a little rum (it won’t taste exactly the same, but it works). You can use any type of mascarpone; it doesn’t have to be Delaco, but a creamy texture helps with the result. Variations If you want an alcohol-free version, simply omit the Amaretto. For individual servings, assemble the tiramisu in glasses, alternating ladyfingers and cream. Serving ideas Serve the tiramisu directly from the fridge, cut into generous portions. It pairs well with an espresso on the side. Frequently asked questions 1. Can I use instant coffee? Yes, if you don’t have brewed coffee or an espresso machine, dissolve instant coffee in a small amount of hot water and let it cool. 2. Can I use pasteurized eggs? You can, if you have them, but it’s not mandatory. For food safety, pasteurized eggs are an option, especially if children will be eating it. 3. How do I prevent the ladyfingers from becoming too soft? The simplest way is to only leave them in the coffee for a second. Quickly dip them and place them directly in the dish. 4. How long does it last in the fridge? It’s best consumed within 2 days for freshness. Nutritional values Approximately, for a medium serving (out of 8 servings): Calories: about 320 kcal Protein: 6 g Fat: 18 g Carbohydrates: 32 g These values may vary depending on what kind of mascarpone, sugar, or ladyfingers you use. It’s a calorie-dense dessert, with a lot of fat and carbohydrates. Storage and reheating Tiramisu keeps in the fridge, covered, for up to 2 days. It should not be reheated. The longer it sits, the softer the ladyfingers become, so it’s best consumed on the first or second day after preparation. I do not recommend freezing – the texture will not be the same after thawing.

Tiramisu original recipe

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