Tiramisu - Original and Best Recipe From Its Birthplace in Treviso, Italy
User Reviews
4.9
Tiramisu - Original and Best Recipe From Its Birthplace in Treviso, Italy
Description
The Tiramisu recipe from Treviso starts by preparing strong espresso sweetened with sugar and diluted slightly with water to a balanced strength. Egg yolks and sugar are whisked off heat, then heated gently over a double boiler to reach 150°F (65 C) for food safety. This mixture cools while being stirred occasionally to prevent skin formation.
Mascarpone cheese is folded into the cooled egg mixture, forming a thick, creamy filling. Ladyfingers are briefly dipped in cooled espresso to avoid over-soaking and layered in a suitable dish. The mascarpone mixture is layered between ladyfingers, and the assembled dessert is chilled for several hours or overnight to set.
High-quality ingredients including proper espresso, good mascarpone, and premium cocoa powder contribute to the authentic flavor. Alternative mascarpone substitutes using cream cheese and creme fraiche can be used to mimic texture. Chilling time is important to balance flavors evenly and achieve the classic smooth yet firm consistency of tiramisu.
Ingredients
- ¾ c coffee (espresso)
- 2 Tbsp sugar
- ¼ c water
- 3 egg yolk
- ½ c sugar
- 1 ¼ c mascarpone
- 18 ladyfingers (Matilde Vicenzi is recommended)
- 1 Tbsp cocoa powder 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
- Sweeten espresso with sugar and dilute with water to achieve balanced coffee flavor without overpowering bitterness.
- Heat egg yolks and sugar safely over a double boiler to 150°F (65°C) to reduce risk from raw eggs.
- Chill tiramisu at least 4 hours, preferably overnight, to develop flavors and texture.
- Substitute mascarpone by blending room temperature cream cheese and creme fraiche in a 3:1 ratio for a similar texture.
- Using more mascarpone thickens the filling slightly without drastically changing taste.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
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