Original and definitive Tiramisù recipe

The dessert of desserts: Tiramisù. One of the most famous desserts in the world, and according to some statistics, one of the 5 best-known Italian words abroad. This is the authentic Tiramisù recipe, but some possible variants are also listed, including some option which reduces the sugar content.

Additionally, a round or rectangular mold is required for the preparation, with a sufficient depth to admit two layers of savoiardi and mascarpone cream. For the quantities indicated I have used one of approx. 22×15 cm. The result is a tiramisù of about 6 portions.

About the ingredients:

1. The Savoiardi are elongated egg biscuits. In other countries they are also called ladyfingers, cat’s tongue or lady’s mouth.
2. The Savoiardi are bathed in coffee, which will be rigorously prepared in moka.
3. It is common to use both the whites and the yolks of the eggs, but the original recipe only provides for the latter.
4. After beating the egg yolks, add the mascarpone. Although it’s generally known as a type of cheese, its preparation is more similar to that of yogurt or curd, since it’s produced by fermenting milk cream until it thickens. Although being very caloric, the best tiramisu is achieved with the mascarpone with the highest fat content.
5. The tiramisù is finished off by sprinkling cocoa on top.
6. The last ingredient is sugar, and I left the exact amount at the discretion of the user. Although it sounds exaggerated, I have to say that on numerous occasions I have prepared tiramisù without adding any sugar at all and the reactions have always been positive. After all, the Savoiardi are already sweet enough, and the mascarpone also provides a slight additional touch of some sweetness.

Preparation:

Start by preparing the coffee in the moka and wait for it to temper. The amount must be enough to submerge a whole Savoiardo.

Separate the whites from the yolks, reserving the former for another recipe. Beat the egg yolks with sugar to taste for a few minutes and gradually add the mascarpone. Continue beating, first at a not very high speed, to prevent the ingredients from flying all over the kitchen. It should be beaten for no less than 3 minutes until the point where a homogeneous and lump-free cream is obtained, which is both fluffy but not very runny. But do not over-beat, as this could cause the separation between solids and liquids.

Assembling the tiramisù:

Start by painting a thin layer of mascarpone cream on the bottom of the mould. It will help both to maintain the structure of the dessert and to contain the coffee that is decanted.

Dip one biscuit at a time very briefly in the coffee, successively arranging one after the other in the mold until a first layer is formed. Cover with more cream. Repeat the operation with a second layer of biscuits and another layer of cream.

Store in the fridge for 8 hours. When serving, sprinkle with cocoa on top.

Some tiramisù variations:

Although they are not part of the traditional recipe, here are some common variants.

1. It’s possible to add a measure of some alcoholic drink to the coffee, such as Marsala, Amaretto or some type of brandy.
2. Perhaps just in order to make the most of the whites, they are sometimes beaten separately until a meringue is obtained and then mixed with the egg yolks and mascarpone cream. In this case, it’s necessary that the mixer does not have traces of yolks, otherwise the meringue won’t be achieved.
3. Less common, but mentioned in some recipes, is the addition of cream together with the mascarpone. Either adding egg whites or cream imply a more liquid mascarpone cream. This leads to a less desirable structure of the dessert, because it will be less consistent and so, more difficult to cut and serve.
4. It is possible to use other types of biscuits. In Tuscany there is a variant in which Cantucci are used. In that case, they are not Tiramisù in coffee but in the traditional Tuscan vin santo.
5. Red berries go very well with cocoa, which is why tiramisù is sometimes garnished with some raspberries on top.

Tips and tricks:

1. As already mentioned, the original recipe provides for the coffee to be prepared in moka. The flavor will thus be more concentrated and intense.
2. Wait for the coffee to be lukewarm before beginning with the preparation. Hot coffee makes our work difficult and also undoes the biscuits. Too cold coffee, on the other hand, does not penetrate adequately into them.
3. The traditional preparation of the dessert is made in a round mold, but the shape of the savoiardo invites to use a rectangular one. It’s important above all that it’s deep enough to form two layers comfortably.
4. The consistency of the tiramisù cream should be such that it requires a spoon to spread. We shouldn’t be able to just pour it over the mold.
5. The dessert will actually be ready to be consumed once assembled. But waiting 8 hours in the fridge allows the biscuits to fully absorb the coffee in that time, and also helps to make the structure light but also more compact.
6. Sprinkle the cocoa only at the time of serving. If you do it before, it would begin to absorb moisture and it would be less showy.
7. Remember that this recipe calls for raw eggs and that mascarpone is also a very delicate cheese. Therefore, tiramisù should always be kept in the fridge and ideally consumed within a maximum of 48 hours.