Original tiramisu recipe
An Italian recipe for cold cake with coffee and mascarpone cheese. It has many variations, but in this recipe we will see the original.
Ingredients
- 400 g biscuits
- 500 g mascarpone cheese
- 140 g sugar
- 6 eggs
- 2 cups coffee
- Cocoa powder
Instructions
- Start with the eggs, separating the whites from the yolks, and place the yolks in a bowl.In the yolk bowl, add 60 g. of sugar and beat well with a whisk until creamy. Add the mascarpone cheese and continue stirring until blended.
- Now, we are going to whip the egg whites, until stiff. If you don't have an electric mixer, you can do it perfectly by hand, although it is quite expensive and tiring, but everything in this life is practice (below, in the notes, we will tell you some tricks to make it whip better if you do it by hand).
- Once they begin to whip, add another 60 g. of sugar little by little, while continuing to whisk.The egg whites will be whipped when, when you turn the bowl over, they do not fall (but be careful if you do this test! turn the bowl slowly so they do not fall to the floor).
- When the egg whites are whipped, we are going to add them little by little to the egg yolk mixture, gently so as not to disassemble them. With gentle movements.
- Prepare the coffee and add two tablespoons of sugar.Once everything is ready, we will begin to assemble our tiramisu.
- Take the biscuits and dip them in the coffee. Make sure they are well soaked but do not break. Place them in the container we have chosen for our tiramisu until the base is covered.Once we have covered the entire base of the container with the biscuits soaked in coffee, we will cover them with a good layer of cream and sprinkle the cocoa, using a sieve, until it completely covers the cream (no white holes are visible).
- Repeat this process as many times as we want our tiramisu to be as tall as we want it to be. Sponge cake with coffee, cream and cocoa.
- Once finished, let it rest in the refrigerator for at least one hour.
Notes
NOTE 1: How to whip the egg whites by hand? If you do not have an electric mixer, this is not an excuse not to try this recipe. We are going to tell you some tricks to make it easier (within the work involved) and make them perfect. - Add a pinch of salt to the egg whites before whipping. - The containers must be completely clean and dry. - Have the eggs at room temperature. You can separate the egg whites the day before and take them out in time so that they are at room temperature. This way the egg whites will have less water and will make them whip better. - Once the egg whites start to whip, add the sugar little by little, spoonful by spoonful and continue stirring well between each spoonful. Adding the sugar will help them whip faster. - Another trick for better whipping is that the bowl and the utensil (fork or whisk) used must be very cold. Unlike the egg whites, which should be at room temperature. Therefore, try to put the bowl and the whisk in the freezer for about 30 minutes before starting to whip your egg whites. - And finally, when you have to mix the egg whites with the egg yolk mixture, do it with a tongue so as not to "break" the texture of our egg whites, and always very delicately and with gentle movements.
NOTE 2: What coffee is best for tiramisu? Do not skimp on buying a quality coffee, there will not be much difference with other cheaper ones and we will notice it a lot in the taste. If possible, make it in an Italian coffee maker, and make it strong and freshly brewed (You can see here how to make the best coffee in an Italian coffee maker for your tiramisu); you can also add a dash of Amaretto to the coffee to aromatize and enhance its flavor.
NOTE 3: A very easy decoration trick but with a visually spectacular result, to get a pastry tiramisu, is to add the last layer of cream with a decorative nozzle and the piping bag. You can give it the shape you want, or make the typical peaks with which the tiramisu is presented, like the ones in the main image of our recipe. And if you are organizing a more formal dinner, you can prepare the tiramisu in individual cups or glasses, they will look beautiful.
NOTE 4: Do you like iced cakes? You can put the tiramisu in the freezer for about 30 minutes, to give it much more freshness and a harder texture, it is also delicious, especially in summer.
NOTE 2: What coffee is best for tiramisu? Do not skimp on buying a quality coffee, there will not be much difference with other cheaper ones and we will notice it a lot in the taste. If possible, make it in an Italian coffee maker, and make it strong and freshly brewed (You can see here how to make the best coffee in an Italian coffee maker for your tiramisu); you can also add a dash of Amaretto to the coffee to aromatize and enhance its flavor.
NOTE 3: A very easy decoration trick but with a visually spectacular result, to get a pastry tiramisu, is to add the last layer of cream with a decorative nozzle and the piping bag. You can give it the shape you want, or make the typical peaks with which the tiramisu is presented, like the ones in the main image of our recipe. And if you are organizing a more formal dinner, you can prepare the tiramisu in individual cups or glasses, they will look beautiful.
NOTE 4: Do you like iced cakes? You can put the tiramisu in the freezer for about 30 minutes, to give it much more freshness and a harder texture, it is also delicious, especially in summer.
Tried this recipe?Let us know how it was!