Original Tiramisu Recipe

Name: Original Tiramisu Recipe - Dafina N.
Ingredients: Tiramisu original recipe 500 g mascarpone 400 g ladyfingers 250 ml strong coffee or cappuccino 3 tablespoons powdered sugar 3 eggs 1 tablespoon cocoa 3 teaspoons amaretto or 1 tea

Dessert - Original Tiramisu Recipe by Dafina N. - Recipia

Last Saturday, when someone came unexpectedly, I made tiramisu using the classic recipe. I noticed that if you have all the ingredients at hand, it's the kind of dessert that won't give you headaches and doesn't take much time in the kitchen. What I appreciate about this recipe: no baking required and you need simple ingredients, but they should be of good quality. Quick Info Total time: approximately 30 minutes, plus chilling for a few hours in the fridge. Preparation time: 30 minutes. Cooking time: no baking required. Servings: 8-10. Difficulty: medium. Recipe type: Italian dessert, suitable for weekends or when you have guests. Ingredients 500 grams mascarpone 400 grams ladyfingers 250 ml strong coffee or cappuccino, unsweetened and cooled 3 tablespoons powdered sugar 3 eggs 1 tablespoon cocoa for decoration 3 teaspoons amaretto or 1 teaspoon almond extract Preparation method 1. Start with the coffee. Brew 250 ml of strong coffee or cappuccino, let it cool completely. If using amaretto, add it to the coffee when it's cold. 2. Separate the eggs, yolks from whites. In a large bowl, whisk the yolks with the powdered sugar until they lighten in color and become creamy. 3. Incorporate the mascarpone into the yolk mixture. I usually use a spatula, not a mixer, to avoid curdling. 4. In a separate bowl, beat the egg whites until stiff peaks form. It's important for them to be very stiff to achieve an airy cream. 5. Gently fold the egg whites into the mascarpone and yolk mixture, using broad movements from bottom to top. Don't overmix, just enough to combine. 6. Place the cooled coffee in a wide bowl. Quickly dip each ladyfinger in the coffee. Don't soak them too long, so they don't become completely soggy. 7. Line the bottom of a dish with a layer of soaked ladyfingers. Spread half of the cream on top. 8. Follow with another layer of soaked ladyfingers, then the remaining cream. Smooth the cream out at the end. 9. Dust cocoa evenly over the surface. I use a small sieve for this. 10. Place the dish in the fridge for a few hours, ideally overnight. This way, the cream sets, and the ladyfingers become soft but not mushy. Why I make this recipe often It's quick, doesn't involve cooking, and the result is always consistent. Tiramisu keeps well in the fridge, so I can make it a few hours in advance. Few and clear ingredients, nothing complicated. Tips and variations Tips The eggs should be at room temperature. Don't overmix when folding in the egg whites, to keep it fluffy. Ladyfingers shouldn't stay long in the coffee, a quick dip is enough. Substitutions You can use almond extract if you don't have amaretto, but don't overdo it. If you want no alcohol at all, completely omit the amaretto. Variations You can use cappuccino instead of strong coffee for a milder flavor. Sometimes I add more or less sugar, depending on preferences. Serving ideas Cut into cubes after it has been in the fridge. For decoration, you can add a thin layer of cocoa just before serving, if you want it to look fresher. Frequently asked questions 1. Can I use instant coffee? Yes, but make it stronger than usual, to avoid a bland dessert. 2. If I don't have mascarpone, what can I use? I don't recommend other alternatives for this recipe, the texture and taste depend heavily on mascarpone. 3. Do I have to use raw eggs? For the original tiramisu, yes. I use fresh eggs and keep the dessert in the fridge. 4. What type of ladyfingers works best? Classic ladyfingers for tiramisu, firm, so they don't get soggy too quickly. Nutritional values On average, a serving of tiramisu has about 350-400 kcal, with 22-25g of fat, 35-40g of carbohydrates, and 6-8g of protein. Values vary depending on the exact amount of cream and ladyfingers used. Most calories come from mascarpone and ladyfingers. Storage and reheating Tiramisu keeps well in the fridge, covered, for up to 2 days. It should not be reheated. If it sits too long, the ladyfingers become too soft, so I recommend consuming it while it's fresh. It does not freeze well.

Original Tiramisu Recipe

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