Tiramisu (Tiramisu)
Tiramisu is undoubtedly one of the most famous desserts in Italy and in the world.
Almost everyone knows it, and many have probably tasted tiramisu at least once.
The original recipe consists of eggs, sugar, mascarpone cheese, cocoa powder, Savoyard biscuits and a liqueur. (e.g. Marsala. Amaretto di Saronno or Kalua)
I made tiramisu thousands of times in Italy and it was always very good, but when I moved to Norway, I started having some problems with it… I don't know why, but the consistency was different and I wasn't happy with it.
I talked about it a lot with my Italian girlfriends, (yes, it was a serious matter) and I learned that it was not only my experience, but that they also had the same problem.
After a while we found a good solution: whipped cream!
The result: a success!!
Many say that it "is the best tiramisu" they have eaten.
Try it and let me know what you think.
I wish you a very good tiramisu! ?
Diff. 1
Preparation: 30' + approx. 8 hours in the fridge
Wine: Recioto/ Brachetto
Ingredients for 8-10 people:
- 5 egg yolks
- 115 g sugar (plus 2 tablespoons for whipping cream)
- 3 cups of cold espresso coffee
- 2 packets of Savoiardi (finger crackers)
- 500 g mascarpone cheese
- 0,2 dl Kahlua or Amaretto di Saronno
- 2 dl whipping cream
- 4-5 tablespoons of cocoa powder
This is what you do:
Make the coffee and let it cool.
Mix together the egg yolks and sugar until it has a creamy consistency. Add the mascarpone and stir well.
Whip the cream with 2 tablespoons of sugar completely fluffy and stiff.
Mix 4 tablespoons of the whipped cream into the mascarpone mixture.
Mix the coffee and liqueur in a bowl and quickly dip the biscuits into the mixture.
Place the biscuits in a mould. Savoiardi and the mascarpone cream are added in layers, preferably 2 layers.
The top layer is covered with the cream.
Leave the tiramisu in the fridge for 6-8 hours.
Before serving the tiramisu, sprinkle a layer of cocoa powder over it.
Tiramisu according to that recipe is really good! ?
This one is magical!
Thank you very much Helle. 🙂
Hi Daniela 🙂 Thanks for lots of exciting inspiration + historical background for the food!
As for the coffee, how many ml per cup? It's not espresso cup size, is it?
Should the biscuits be dipped completely, or only on 1 side? Am I doing it right when I finish with the mascrpone cream + cream on top? Or should it only be cream?
Hugs, Annike
Hello and thank you very much for the nice feedback. It needs approx. 3 cups of coffee. The biscuits should be completely dipped, but you should be very quick. It is customary to finish with mascarpone cream and cocoa powder. 🙂
Hey!
I was wondering if it is possible to use Disaronno, original since 1525.
It says that it is Italian, and it was recommended to us at Vinmonopolet.
Thank you very much for your reply as soon as possible!!!
Regards, Julie
Yes. It also fits well. 😀
Hello, lovely dessert. I'm wondering about the whipped cream, you say in the recipe that 4 tablespoons of whipped cream should be mixed in, what do you do with the rest?
Hello. You can add a little more whipped cream to your taste and you can do whatever you want with the rest, to use it with a cup of coffee or with some berries. There won't be much left 😊
Hi, can this be made the day before?
Hello. Yes. Absolutely 🤩
The best tiramisu recipe🎉 Always a success👏
Hi Elisabeth. Thank you very much 🤩