Table of Contents
ORIGINS OF TRADITIONAL TIRAMISU
The origins of traditional Tiramisu are shrouded in mystery and dispute. It is said that this delicious dessert originated in Veneto during the 17th century as a sweet served in brothels to “lift up” the spirits of men.
The most accepted version is that Tiramisu was created in the 1960s at the restaurant Le Beccherie in Treviso and has become the quintessential Italian dessert today.
Tiramisu is certainly among the most loved spoon desserts in Italy and worldwide. It is famous all over the world and represents traditional Italian cuisine.
HOW TO MAKE AUTHENTIC TIRAMISU: MY CLASSIC RECIPE
EQUIPMENTS
- Stand Mixer
- Cooking Thermometer
- Pan
- Silicone Scraping Spatula
- Pastry Bag (optional)
Ingredients
For the Mascarpone Cream
- 500 gr Mascarpone Cheese
- 500 gr Heavy Cream
- 170 gr Egg Yolks
- 340 gr Granulated Sugar
- 120 gr Water
- 4 gr Gelatin Sheets (2sheetsi)
For the Coffee Mix
- 200 gr Espresso Coffee
- 50 gr Granulated Sugar
- 30 gr Rum or Marsala optional
For Assembly the Tiramisù
- 500 g Ladyfingers Biscuits
- 30 gr Cocoa Powder
DIRECTIONS
For the Mascarpone Cream
- Prepare the Pate à Bombe, which is a mass composed of yolk and sugar syrup. First, cook the water and sugar at 121°C (250°F)
- With a stand mixer or electric beater, begin whipping the yolks. When the sugar reaches 121°C (250°F), pour it in rows over the yolks, whisk until the mass has cooled.
- When the Pate à Bombe is ready, pour it into a bowl and place it in the refrigerator, covered with plastic wrap.
- Separately, whip the cream, mascarpone, and vanilla until frothy and smooth, being careful not to whip excessively.
- Soften gelatin sheets in cold water and, once ready, squeeze it out and melt it in a small saucepan over very low heat (or microwave for a few seconds)
- Add the melted gelatin into the Pate à Bombe, stirring with a spatula to make the mixture homogeneous.
- Finally, compose the Mascarpone cream. Add some of the whipped cream and mascarpone to the Pate à Bombe and mix with a whisk to lighten the mass. Continue adding all the cream, mixing from the bottom up so the mixture does not come apart.
For the Coffee Mix
- Stir the sugar into the hot coffee, and when the temperature has dropped to about 40°C (104°F), add the rum.
How to Assmply the Tiramisù
- Dip the ladyfingers in the syrup for 2-3seconds, drip off the excess syrup and place them in a high-sided baking dish.
- Pour a first layer of mascarpone cream about 2cm thick and cover with a second layer of soaked cookies.
- Make a second generous layer of cream again and repeat to make up the third layer of ladyfingers
- To decorate the last layer of cream, you can use a piping bag with a smooth nozzle and cover the surface of the cookie with spikes. Alternatively, cover with an even layer of about 2cm
- Let the cake rest in the refrigerator at +4°C (39°F) for at least 2 hours. Before serving, dust the surface with bitter cocoa powder.
NOTES
NUTRITION LABEL
VARIATIONS OF CLASSIC TIRAMISU
There is a wide range of variations of the classic coffee Tiramisu recipe.
Some prefer to add a touch of flavor by adding liqueurs such as Marsala, Amaretto, or Baileys.
Another popular variation involves adding fresh fruit between the layers of biscuits and mascarpone, such as raspberries, strawberries, or peaches, for a refreshing summer Tiramisu. For this variation, I suggest using fruit juice to soak the ladyfingers.
Alternatively, you can substitute the ladyfingers with chocolate or hazelnut cookies if you prefer a more chocolatey taste.
Remember, Tiramisu is a dessert that lends itself to many variations, so don’t be afraid to experiment with new recipe versions to find your favorite combination.
TIRAMISU WITHOUT MASCARPONE: A LIGHT AND CREAMY ALTERNATIVE
Although mascarpone cream is the crucial ingredient for the success of traditional Tiramisu, there are lighter and equally creamy alternatives.
You can replace mascarpone with Greek yogurt or ricotta cheese, which have less fat but are still creamy.
The recipe for Tiramisu without mascarpone is simple: mix egg yolks with icing sugar, then add Greek yogurt or ricotta, mixing well.
The final consistency will be light and airy, and these substitutes’ delicate flavor pairs perfectly with Tiramisu’s coffee and bitter cocoa. A pinch of vanilla or a splash of liqueur can further enhance the taste.
Remember, although it’s not the classic Tiramisu, this light and creamy version will not fail to delight your guests.
HOW TO MAKE TIRAMISU WITHOUT EGGS
You can use hot sugar syrup if you’re concerned about using raw eggs in Tiramisu. The syrup should be heated to 121°C (250°F). This heating process will make the eggs safe to consume and make the mascarpone cream healthier.
For people with allergies or intolerances, you can make an alternative Tiramisu using only whipped mascarpone and cream. Combine the cream, mascarpone, vanilla, and sugar from the mascarpone cream recipe in a bowl. Whisk everything together with an electric mixer (or stand mixer), and use this cream to assemble your Tiramisu.
WHAT TO USE INSTEAD OF LADYFINGERS?
I like to make Tiramisu with a great sponge cake when I have time. In practice, you can use the Ladyfinger recipe and spread the mixture over 3 sizes lined with parchment paper, forming a 2-3mm thickness. Dust the surface of the biscuit with icing sugar and bake for 10 minutes at 180°C. Once baked, transfer the biscuit to the work table and let it cool before removing the parchment paper.
However, if you are looking for “quick” alternative recipes to traditional ladyfingers, several options exist.
You can choose dry cookies such as Pavesini or Digestive, which will soften in the coffee and become a crunchy base for Tiramisu. You can also opt for gluten-free ladyfingers if you have food intolerances or a healthier choice. In this case, you can replace the flour used in the Ladyfingers recipe with a gluten-free mix
2 comments about “Tiramisu: La Ricetta Classica spiegata passo passo”
24 grammi di gelatina? E corretto? Se volessi sostituire con la gelatina in polvere quanti grammi? Grazie.
Ciao Puck,
in questo caso usi pari peso di gelatina in polvere. Tieni presente che la gelatina in polvere deve essere idratata in 6 volte il suo peso di acqua prima di usarla.
Ecco un articolo sulla Gelatina che potrà aiutarti!
A presto!