Tiramisu: the super easy version – Italian Cuisine


The dessert par excellence. The dessert everyone loves (or almost). A recipe that can be made at home easily, quickly and perfectly. In short: goodness at your fingertips

The tiramisu is one of the most loved spoon desserts in all of Italy. It knows no geographical boundaries, it likes it in the north as well as in the south, to the great as well as to the little ones. A soft layer of cream covered with bitter cocoa that wraps tender and crumbly biscuits soaked in coffee: impossible to resist. And to think that it is a relatively recent dessert: it seems to have been born in 1970 in the city of Treviso as an evolution of a cream based on whipped egg yolks and sugar, which was used to give to children for a boost of energy. From that moment it has become the spoon dessert most desired and can be found among the desserts on all restaurant menus. It is easy to prepare, you don't have to use the oven, it takes less than half an hour.

Savoiardi or Pavesini?

The quarrel is always topical, whether a tiramisu with classic Piedmontese biscuits, with a flattened shape and rounded corners, or with biscuits originating from Novara, lighter and more fragrant. Assuming that everything you like is good, we prefer tiramisu with the classic ladyfingers, which give more consistency in the mouth, and better absorb the mascarpone cream. To you the choice!

Tiramisu: the super easy version

And now the tiramisu recipe

Ingredients

500 g mascarpone, 6 eggs, 120 g sugar, 1 tablespoon of Marsala liqueur, 300 g Savoiardi biscuits, 4 cups of coffee, bitter cocoa.

Method

First, break the eggs by putting the yolks in a large bowl. Leave the whites aside. Mix the sugar with the egg yolks with the help of a wooden spoon, or, if you prefer, with an electric whisk. Once the reds are well whipped, that is, they will have incorporated a lot of air until they become frothy, add the spoonful of Marsala. Before continuing, to avoid contracting any ailments related to the consumption of raw eggs, heat the mixture of egg yolks, sugar and Marsala in a saucepan in a double boiler, dipping the saucepan with the cream in another larger one with two fingers of water. internal. In this way the mixture will heat slowly and delicately. Stir until the cream veils the spoon: at this point it is ready. Add the mascarpone and continue mixing. Meanwhile, prepare the coffee, sweeten it slightly and then let it cool in a large bowl. Once it has cooled, soak the biscuits, one at a time and on both sides. Arrange the biscuits in a pan, side by side, until they form a homogeneous layer. Then cover them with the egg and mascarpone cream and repeat the operation. Finish with the cream layer, cover with cling film and let it cool in the fridge for 2 hours before serving your tiramisu. Once removed from the fridge, remove the film and, with the help of a sieve, cover the surface with a veil of bitter cocoa. Your tiramisu is ready to be enjoyed!

In the tutorial some suggestions for an irresistible tiramisu

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