Authentic Italian Tiramisu Recipe
Authentic Italian Tiramisu Recipe by Chef Luca De Santis, step by step with the cooking video. Tiramisu, the best recipe ever. Make your own, guys.
Authentic Italian Tiramisu
Tiramisu, the best recipe ever. Make your own, guys.
The story of the dish
Tiramisu was created in the late 1960s or early 1970s in the Veneto region, with popular stories pointing to restaurants in Treviso such as Le Beccherie. It is traditionally made with layers of coffee-soaked ladyfingers and a rich mascarpone cream, dusted with cocoa powder, and is typically served chilled as a dessert.
The name: The name 'tiramisu' comes from the Italian words 'tira' (pull) and 'miàsu' (me up), meaning 'pick me up' or 'cheer me up', referring to its energizing coffee and sugar content.
Ingredients
| Ingredient | EUg · ml | UScups · spoons |
|---|---|---|
| fresh eggs | ≈ 400 g | ≈ 4 eggs |
| sugar | 150 g | ¾ cup |
| water | 50 ml | 3 tbsp |
| mascarpony cheese | 500 g | 2¼ cups |
| saboardi | ≈ 200 g | ≈ 7 oz |
| cocoa powder | ≈ 25 g | ≈ ¼ cup |
| Bailey's | ≈ 60 ml | ≈ ¼ cup |
| coffee | ≈ 300 ml | ≈ 1¼ cups |
≈ amount suggested from similar recipes
Tools & equipment
| Item | UAEamazon.ae | USamazon.com |
|---|---|---|
| Measuring Cups | 🛒 Buy | 🛒 Buy |
| Stand Mixer | 🛒 Buy | 🛒 Buy |
| Cooling Rack Ultra Cuisine Baking Rack | 🛒 Buy | 🛒 Buy |
| Nutella Creamy Hazelnut Spread with Cocoa | 🛒 Buy | 🛒 Buy |
| Whisk | 🛒 Buy | 🛒 Buy |
| Thermometer | 🛒 Buy | 🛒 Buy |
Also used: pan
Method
- Put eggs in the mixer for 10 minutes at full speed.
- Put water and sugar in a pan on fire and bring it to 121 degrees.
- Put slowly the sugar in the eggs like an Italian meringue.
- Incorporate mascarpony, taking part of the mix of the eggs and blending it with the mascarpony first to make it a more soft and creamy consistency, then add the rest and fold everything together.
- Mix coffee and Bailey's.
- Soak the savoyardi with the sugar side upside down.
- Build the tiramisu layers.
🌡️ 121°
- Before you mix all the mascarpony with the eggs, take part of your mix of the eggs and blend it with the mascarpony to make it a little bit more soft and creamy.
- Remember that savoyardi have two sides, one with sugar, one without. When you poch your savoyardi, remember to put the part of the sugar upside down.
Nutrition per portion estimate · 1 of 4
Allergens
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