- Ingredients
- Procedure
- Allergens
How to make a tiramisu. italian recipe
The tiramisu cake is one of the most famous desserts of Italian cuisine . This exquisite dish is of modern origin, approximately from the 50s. Its origin comes from the Italian region of Veneto and his name could mean snack . At first this dessert did not have the mascarpone cream by which it is currently characterized. In the 1980s the main ingredients were Savoiardi biscuits dipped in coffee, cocoa powder, sugar and eggs.
I have always been fascinated by this Italian dessert and when I started in the world of cooking I decided to prepare a delicious homemade tiramisu .
I was surprised at how easy this recipe is to make. The results are spectacular . It is the perfect dessert to take to a family or friends gathering. You're going to love it!
This easy recipe is prepared with layers of biscuits dipped in cold coffee, spread with a layer of mascarpone cream.
Despite being an easy dessert to prepare there are certain keys that will make the results even better. We'll tell you about them at the end of the recipe!
Let's cook, I can't wait any longer!
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Tiramisu ingredients
How to prepare tiramisu
- The first thing we will do is prepare coffee. We recommend that it be from a coffee maker since the machine ones are very watery. When we have approximately the 350 ml of coffee indicated, we store it in the fridge or freezer to cool. It is important that it is cold when we dip the cakes because if they are hot they can fall apart.
- We start preparing the mascarpone cream. We open the eggs and separate the yolks from the whites.
- We stir the whites until they are stiff. To check that it is at this point, we can rotate the container. If they are at the point snow will not fall. We reserve.
- We add the sugar to the container with the yolks and stir until the sugar is dissolved. The smaller the amount of sugar lumps, the better.
- We add the mascarpone cheese to the yolks and sugar. We mix without beating, using gentle, enveloping movements.
- We add the egg whites until stiff with the rest of the ingredients (the yolks with the sugar and the cheese). We mix everything with gentle and enveloping movements until we have a creamy and homogeneous mixture.
- We proceed to assemble the tiramisu. We took the coffee out of the fridge. We check that it is cold and we dip each cake in the coffee. We put them on a tray forming the first layer.
- We put another layer of sponge cakes soaked in coffee and add more cream all over the surface.
- We sprinkle a little cocoa on top of the tiramisu cake and let it rest in the refrigerator for 24 hours.
- The next day we take the tiramisu out of the refrigerator (it is advisable to take it out 15-20 minutes before eating it) and we can now enjoy one of the best Italian desserts.
Keys to preparing the best homemade tiramisu
Let rest : It is vital to let the tiramisu rest for a whole day. Remember to cover it well so that it does not pick up odors and flavors from other foods in the refrigerator. Thanks to the rest we will achieve a perfect consistency of the mascarpone cream.
Serve : We recommend taking out the tiramisu 15-20 minutes before consumption so that it is not too cold. Once we take it out, we put a little cocoa powder on top of the biscuits covered with mascarpone cream.
cupcakes : If we don't find Savoiardi sponge cakes in our store, we can buy the typical sponge cakes that we can find in any supermarket. If we feel strong enough, we can also prepare these cakes at home. On the internet you can find the recipe.
Coffee : Coffee is a very important part of the recipe. For this reason we recommend preparing it in a coffee maker and using good coffee. This will improve the quality of our homemade tiramisu.
Mix the ingredients : When we mix all the ingredients, the technique used is very important to achieve a good texture of the mascarpone cream. The key is not to let air in and maintain the air that entered when we beat with the whisk. To achieve this we have to mix without beating, using enveloping movements. Patience in this step is key to achieving better results from this dessert.
Ruben Canadas
I started cosmorecipes in 2020 during the time we were cooped up at home. Having so much free time I spent a lot of time in the kitchen trying different dishes. So I decided to mix cooking with my other great passion: web programming. That's why I decided to open this blog where I post the different recipes that I'm cooking.
