Traditional Tiramisu

Name: Traditional Tiramisu
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 6
Ingredients: Ladyfingers 7 oz; Coffee at room temperature 7.1 oz; Mascarpone cheese 1.3 cups; Sugar 0.9 cup; Egg whites (about 4) 4.2 oz; Egg yolks (approximately 4) 2.8 oz; Water 2 tbsp; Unsweetened cocoa powder to taste

621.2

Calories per serving

Vegetarian

Energy Kcal 621.2
Carbohydrates g 66.6
of which sugars g 51.1
Protein g 14.8
Fats g 32.8
of which saturated fat g 17.5
Fiber g 356
Cholesterol mg 1.9
Sodium mg 81.3

Difficulty: Easy
Prep time: 30 min
Cook time: 5 min
Serving: 6 persone
Cost: Average
Note + resting time (1 h)

PRESENTATION

Recipe by
Frau Knam

Among the spoon desserts most loved and appreciated all over the world, there is certainly the tiramisu, which has inspired many delicious variants such as Tiramisu with cream. Its origins are uncertain and the variations are really many, but today we want to show you the basic recipe to prepare it. Our traditional tiramisu has all the classic ingredients that cannot be missed to make this dessert: eggs, mascarpone, ladyfingers, and coffee. A simple recipe in preparation and taste, which always conquers everyone. The secret? Obtaining a mascarpone cream dense and sweet to the right point. The ladyfingers soaked in coffee will become a soft base that contrasts perfectly with the taste of the cream. A classic dessert always current, perfect to serve in a pan or in a single-serving version, prepared for us by Frau Knam, a passionate pastry chef who knows how to combine traditional recipes with high culinary techniques!

Photo by: Marianna Santoni

INGREDIENTS

621.2

Calories per serving

Ingredients for a 25x19 cm pan: Ladyfingers 7 oz (200 g); Coffee 7.1 oz (200 g) - at room temperature; Mascarpone cheese 1.3 cups (300 g); Sugar 0.9 cup (180 g); Egg whites 4.2 oz (120 g) - (about 4); Egg yolks 2.8 oz (80 g) - (approximately 4); Water 2 tbsp (30 g)

for decoration: Unsweetened cocoa powder to taste

Preparation

How to prepare Traditional Tiramisu

To prepare the traditional tiramisu, first make the pâte à bombe. In a small pot, pour 2.8 oz of sugar with 1.01 oz of water 1. Heat the syrup over low heat 2 and using a kitchen thermometer, keep an eye on the temperature, which should reach 244°F.

When you have reached the indicated temperature, start whisking the egg yolks with an electric mixer 4 and pour the syrup slowly over the yolks, keeping the mixer running 5. Continue whisking until the mixture is creamy 6.

Now add the mascarpone to the yolks with the mixer 7 8 or with a spatula. Set the mixture aside and pour the egg whites into another bowl. Start whisking them, making sure the beaters are very clean 9.

As soon as the egg whites are white and frothy, add the remaining 3.5 oz of sugar 10 and continue whisking until you get a firm and stiff consistency 11. Add one-third of the whipped egg whites to the yolk and mascarpone mixture and mix energetically with the spatula 12.

Finish adding the remaining egg whites 13 and mix gently from top to bottom until you get a smooth cream 14. At this point, soak the ladyfingers, one at a time, in the coffee at room temperature 15.

Gradually arrange them inside a large 10x7.5 inch baking dish, in an orderly manner, so as to cover the entire surface 16. Now pour half of the cream 17 and level it 18 to completely cover the ladyfingers.

Arrange another layer of ladyfingers soaked in coffee, as done previously 19. Add the remaining cream 20 and level the surface 21. Refrigerate for at least an hour.

When ready to serve, sprinkle the tiramisu with unsweetened cocoa powder 22, covering it entirely 23. The traditional tiramisu is ready to be cut and enjoyed 24.