Tiramisù means lift me up or cheer me up. This is a delicious dessert if you're a fan of coffee. The main ingredients to make this fabulous dessert are ladyfingers, coffee, a type of liquor usually amaretto or a cream liquor, mascarpone, eggs and sugar.
Ciao a tutti! Today I'm excited to share with you another classic Italian dessert. The tiramisù brings me back a lot of nice memories shared with family and friends. This recipe might look intimidating but don't let that dishearten you. Firstly, for ages, I was pretty much hopeless at preparing sweets. Therefore, I kept trying to make this and many other sweet recipes. Finally, with trial and error and a lot of persistence, I can proudly say that I am improving and I managed to get some great results with this recipe.
This popular coffee-flavoured desserts' origins are disputed among Italian regions such as Veneto, Friuli-Venezia Giulia and Piemonte (all Northern Italian regions). The ingredients for this fabulous dessert aren't many but quite particular. So, have a look at the ingredients and follow the recipe below to make this amazing dessert.
Preparazione: 20 minuti
Raffreddamento: almeno 8 ore
For: 8 people
Preparation: 20 minutes
Refrigerating: at least 8 hours
Ingredienti
- 6 tuorli d'uovo, a temperatura ambiente
- 4 bianchi d'uovo
- 100gr di zucchero granulato
- 250gr di mascarpone
- 40 c. Savoiardi
- 1 1/2 tazze di caffè italiano forte
- 1 bicchierino di liquore (Amaretto/Baileys)
- 30gr di polvere di cacao
Ingredients
- 6 egg yolks, at room temperature
- 4 egg whites
- 100gr granulated sugar
- 250gr mascarpone
- 40 c. Savoiardi ladyfingers
- 1 1/2 cups Italian strong coffee
- 1 shot of liqueur (Amaretto/Baileys)
- 30gr cocoa powder
Metodo / Method
Preparate il caffè e lasciate raffreddare a temperatura ambiente. In una grande ciotola, sbattete i tuorli d'uovo e metà dello zucchero finché si raddoppia in volume (c. 3-4 minuti). Aggiungete il mascarpone un pò alla volta.
Prepare the coffee and let cool down to room temperature. In a large bowl, whisk the egg yolks and half the sugar until it doubles in volume (about 3-4 mins.). Add the mascarpone little by little.
In un'altra grande ciotola, battete i bianchi d'uovo e l'altra metà dello zucchero fino a formare delle vette rigide e lucide. Incorporate i bianchi d'uovo alla miscela. Aggiungete il Baileys al caffè rafreddato.
In another large bowl, whisk the egg whites and the other half of the sugar until stiff and glossy peaks form. Fold the egg whites into the mixture. Add the Baileys to the cooled down coffee.
Bagnate rapidamente i Savoiardi nel caffè e organizzare in uno strato nel fondo di un recipiente. Non lasciate i Savoiardi a lungo nel caffè o il vostro Tiramisù sarà umido. Coprite con la metà della miscela di mascarpone e mettete un altro strato di Savoiardi.
Quickly dip the Savoiardi ladyfingers into the coffee and arrange in a layer at the bottom of a pan. Do not soak the ladyfingers in the coffee or the Tiramisù will turn out soggy. Cover with half of the mascarpone mix and put another layer of ladyfingers.
Coprite il secondo strato con la miscela di mascarpone. Lasciate raffreddare per almeno 8 ore prima di servire. Questo consente di impostare la miscela e i Savoiardi ad ammorbidirsi e assorbire il caffè.
Cover the second layer with the rest of the mixture. Refrigerate for at least 8 hours before serving. This allows the filling to set and the ladyfingers to soften and absorb the coffee.
Now that the recipe is done, go ahead and click on the link below and follow today's important topic - Articolo e genere dei nomi. This might sound difficult, but I promise you, I explained in the easiest way possible.
In conclusion, I hope you enjoyed preparing this recipe and are excited to share with family and friends. I would love to hear what you think of this recipe and let me know what other Italian sweet dishes you would like to see next. As usual, don't forget to follow me on social media where I post more frequently about anything Italian. Enjoy! x
