Tiramisu original recipe

Name: Tiramisu original recipe - Geta L.
Ingredients: 300 ml espresso; 100 ml Amaretto; 2 vials of rum essence; 8 egg yolks; 200 g granulated sugar; 500 g Mascarpone; 100 g cocoa; 48 pieces of ladyfingers

Desert - Tiramisu original recipe by Geta L. - Recipia

Tiramisu is an iconic Italian dessert, known for its combination of flavors and textures that delight the taste buds of many. This original recipe is not only quick but also extremely simple, based on just a few essential ingredients. We start with the three basic ingredients: mascarpone, fresh eggs, and coffee. To prepare an authentic tiramisu, it is important to use high-quality ingredients. Start by brewing the coffee. Boil water and add ground coffee, preferably a strong espresso, to achieve a rich flavor. Let the coffee cool, and in the meantime, you can prepare the mascarpone cream. Separate the egg whites from the yolks. In a bowl, beat the yolks with sugar until they become a light-colored, fluffy cream. This is the stage where the sugar will completely dissolve, providing a pleasant taste and a fine texture. Add the mascarpone cheese to the mixture and gently fold with a spatula to avoid forming lumps. Make sure everything is well combined. In another bowl, whip the egg whites until stiff peaks form. This is an essential step, as the egg white foam will give the tiramisu that airy and light consistency. Carefully incorporate the egg whites into the mascarpone cream, folding from the bottom up to maintain the air in the foam. Now, move on to assembling the dessert. Quickly dip the ladyfingers in the cooled coffee, being careful not to leave them too long, as they risk becoming too soft. Arrange a layer of ladyfingers in a rectangular dish, followed by a generous layer of mascarpone cream. Continue with another layer of ladyfingers and then cream, repeating the process until you finish the ingredients, ensuring that the last layer is cream. To give the tiramisu a special appearance, sprinkle cocoa powder on top using a fine sieve. This detail not only enhances the aesthetic look but also adds a bitter note, balancing the sweetness of the dessert. Let the tiramisu chill in the refrigerator for at least 4 hours, but ideally overnight, for the flavors to blend perfectly. When you are ready to serve the tiramisu, cut generous portions and enjoy every spoonful of this refined dessert that combines Italian tradition with an unmistakable flavor. Savoring this dessert will transport you straight to the heart of Italy, making it a favorite for everyone on any occasion.

Preparation

First, the cream for the tiramisu is made. The egg yolks are whisked with sugar until it melts and the cream takes on a whitish color. The egg whites are beaten until stiff. (It is forbidden to use a metal bowl for preparing this cream). The Mascarpone cheese is mixed a little to become very fine, then the rum essence is added and mixed a little more. The yolks and beaten egg whites are added and gently mixed with a silicone spatula. The cream is ready. Next, cold espresso (at room temperature) is mixed with Amaretto liqueur. Great care is taken when soaking the ladyfingers. First, a rectangular tray (38 x 30 cm) is prepared, dusted with cocoa. Two ladyfingers are taken, quickly dipped and removed from the espresso syrup, and placed immediately on the tray next to each other. When the tray is completely covered with ladyfingers, half of the cream is spread on top. The other half of the ladyfingers is placed in the opposite direction of the first, followed by the last part of the cream. The edges are shaped to look nice. It is placed in the refrigerator for about 20 minutes, then taken out and dusted with cocoa (including the side edges), and then refrigerated for 12 hours. The original tiramisu is served cold, cut into rectangular portions.