Original Tiramisu Recipe

Name: Original Tiramisu Recipe - Magdalena G.
Ingredients: Tiramisu original recipe; 2 packages of ladyfingers; 2 boxes of mascarpone; 2 large cups of cold coffee; 2 eggs; 200 ml of liquid cream; 5; 6 tablespoons of sugar; to taste; cocoa for decoration; a little grated dark chocolate

Dessert - Original Tiramisu Recipe by Magdalena G. - Recipia

I have made this tiramisu dozens of times, usually when I wake up to unexpected guests and need something quick, but that everyone will really enjoy. I prepare it out of habit, not necessarily for a specific occasion, and I have arrived at a version that I don't feel the need to change. For me, it matters that it is balanced in taste - not too sweet, with a generous layer of cream and ladyfingers that remain firm, not completely soaked. Quick Info Total time: about 40 minutes + at least 1 hour in the fridge Preparation time: 40 minutes Baking time: no baking Servings: about 8-10 Difficulty: easy Recipe type: cold dessert, no baking Ingredients 2 packages of ladyfingers 2 tubs of mascarpone 2 large cups of cold coffee 2 eggs 200 ml liquid cream 5-6 tablespoons of sugar (to taste) Cocoa for decoration A little grated dark chocolate Preparation method 1. I start with the cream. I whip the liquid cream with a mixer until it is well stiffened. No stabilizers are needed. 2. I add the mascarpone to the cream and mix briefly just to combine. 3. I separate the eggs - I put the yolks over the cream above, along with 5-6 tablespoons of sugar. I mix with the mixer, just enough to bring everything together. The cream should not be too sweet, so I prefer to taste after adding the sugar and adjust only if I feel it needs it. 4. In another bowl, I beat the egg whites with the mixer on high speed for 4-5 minutes until they form a stiff, shiny foam. 5. I fold the egg whites into the mascarpone cream, using wide movements from the bottom up, to keep it as fluffy as possible. I have noticed that if I mix too much, the cream becomes liquid. 6. For assembly, I use a large dish. I make the coffee, let it cool completely, and dip each ladyfinger, one at a time, for a maximum of 1-2 seconds in the coffee. If I leave them longer, they soak too much and are not felt at all when I cut the dessert. 7. I place the first layer of ladyfingers in the dish, side by side, without leaving gaps. 8. I put half of the cream over the ladyfingers, leveling it with a spatula. 9. I repeat with the second layer of ladyfingers, also quickly dipped in coffee, then the rest of the cream on top. 10. I sprinkle cocoa over it with a sieve, enough to cover the surface well. I grate a little dark chocolate on top for decoration. 11. I cover the dish and place it in the fridge for at least an hour before cutting. If I have time, I let it sit for 3-4 hours - it cuts much better. Why I make the recipe often Tiramisu is quick to make, without turning on the oven, the ingredients are easy to find, and it doesn't require complicated techniques. It keeps well in the fridge, doesn't dry out, and is suitable when I want to prepare it a few hours before the meal. The taste is always balanced, and I haven't received complaints that it is too sweet or too weak in coffee. Tips and variations Tips If you use strong coffee, the cream and ladyfingers do not need extra syrup. Do not leave the ladyfingers too long in coffee - even two seconds can be enough. The cream should stay cold for at least an hour; otherwise, it will be hard to cut and won't have a firm texture. Substitutions Liquid cream can be replaced with vegetable cream if you don't have anything else, but the taste will differ. Mascarpone has no real substitute in the original recipe. Sugar can be adjusted according to preference without affecting the cream. Variations You can make tiramisu with more layers of cream and ladyfingers if you have a taller dish. If you like a more bitter taste, add more cocoa or grated dark chocolate on top. Some add a little liqueur to the coffee, but I prefer to keep it simple. Serving ideas I serve it cold, straight from the fridge, cut into cubes. For decoration, cocoa and grated chocolate are enough, but you can also add a little whipped cream on top if you like. Frequently asked questions 1. Can tiramisu be made without raw eggs? Yes, but the texture and taste will be slightly different. If you are bothered by raw eggs, either omit them or use pasteurized eggs. 2. What coffee is used for tiramisu? Any strong coffee, made with a filter or espresso. It is important that it is cold so that it does not disintegrate the ladyfingers. 3. Can I make tiramisu a day in advance? Yes, I actually recommend it. It holds well in the fridge, and the layers set nicely. It doesn't become too wet if you haven't soaked the ladyfingers too much. 4. Is gelatin or stabilizer needed for the cream? No, if you whip the cream and egg whites well and do not overmix, the cream will be firm enough. 5. How thick should the cream be? The cream should be fluffy, not liquid. It will firm up after being in the fridge, so don't worry if it seems slightly soft at first. Nutritional values Estimate for one serving (out of 10): approximately 330-370 kcal Carbohydrates: ~34 g Proteins: ~7 g Fats: ~21 g Values vary depending on how much sugar and mascarpone you actually use and how much cream. Tiramisu is a rich dessert, with quite a bit of sugar and fat. Storage and reheating Tiramisu keeps in the fridge, covered, for up to 3 days. It should not be reheated and I do not recommend leaving it out for more than an hour, especially in summer. If you are keeping the dessert on the table, do not expose it to heat. The ladyfingers will become softer as it sits, but the structure will not be destroyed - just do not freeze it, as the texture will not be the same when thawed.

Category: Dessert Author: Magdalena G. Views: 348 Date: 04.10.2024

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