Tiramisu - Original and Best Recipe From Its Birthplace in Treviso, Italy
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4.9
111 reviews
Excellent
Tiramisu - Original and Best Recipe From Its Birthplace in Treviso, Italy
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The original and authentic tiramisu recipe from Le Beccherie in Treviso Italy. Creamy, and delicious with a coffee kick, this dessert will be a discovery you'll be delighted you came upon.
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Ingredients
- ¾ c coffee (espresso)
- 2 Tbsp sugar
- ¼ c water
- 3 egg yolks
- ½ c sugar
- 1 ¼ c mascarpone
- 18 ladyfingers (Matilde Vicenzi is recommended)
- 1 Tbsp cocoa good quality (like Perugina)
Instructions
- Special equipment: Special equipment: a platter or large plate, (or dish) which will fit two layers of 18 to 20 Savoiardi cookies. Candy thermometer.
- Make the espresso coffee, and mix with 2 Tbsp sugar while hot, then add some water (to end up with 8 oz/237 ml). The end result should be to your liking; not too strong, or too weak, is best.
- Set up a double boiler (if you don't have one) by placing a glass bowl over a bit of hot water (the bowl should not touch the water) over low heat. Beat the egg yolks and remaining sugar off the heat for a few minutes, then transfer the bowl over to the barely simmering water in the pot until the temperature reaches 150 degrees F, or 65 C. Continue beating for 2 minutes, then allow to cool, stirring occasionally so it doesn't create a skin.
- Add the mascarpone to the egg and sugar mixture, and stir until well-combined.
- Pour some cold coffee into a bowl. Be sure it's not hot or the biscuits will absorb too much liquid.
- Start dipping the Savoiardi biscuits into the coffee, once on each side. Do this quickly (no more than one second each side), then place each one on the platter (or in the dish) in a row (this is the original method). Continue until you have enough for one layer (my platter fit 9 cookies in length). Do not use more than 10 cookies. Next, spread half of the mascarpone/egg mixture over the soaked biscuits.
- Repeat with the other half of the biscuits for the second layer.
- Finally, spread with the rest of the filling, cover with cling film and refrigerate for at least 4 hours, but preferably overnight. When ready to serve, remove from the refrigerator, and dust generously with cocoa (from a sieve).
- To serve, slice into even pieces, wiping the knife in between each cut to produce clean edges, and serve using a metal spatula (for best results).
Notes
- If you make the tiramisù with these directions, I feel it rounds out the flavor more evenly, vs having all the sugar in the egg filling, and strong, unsweetened coffee with none.
- For a mascarpone alternative, mix room temperature cream cheese (good quality is a must) with some creme fraiche for a more mascarpone-like texture (3:1 ratio of cream cheese to creme fraiche).
- Be sure to chill your tiramisu for at least 4 hours, but preferably overnight.
- The reason I used more mascarpone is so that the mixture is a little thicker (it's truly not a huge difference, but I want to represent what I made in the photo honestly.)
Nutrition Information
Show Details
Serving
1
Calories
249kcal
(12%)
Carbohydrates
16g
(5%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
7g
Cholesterol
166mg
(55%)
Sodium
176mg
(7%)
Sugar
1g
(2%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 249 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 249kcal | 12% |
| Carbohydrates | 16g | 5% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 166mg | 55% |
| Sodium | 176mg | 7% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
111 reviews
Excellent
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