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The tiramisu, traditional recipe

The tiramisu, traditional recipe

A classic that it doesn't get more classic: He is the tiramisu in his traditional recipe. The tiramisu is one of the most popular dessert spoon in the world and the most beloved of Italian pastry. A true ambassador of Italy in the world and, in order to respect this flag, I made it in a very traditional. Only exception, the use of hand-chopped dark chocolate flakes instead of unsweetened cocoa powder, to give a note crunchy. On my YouTube channel also find the VIDEO RECIPE STEP BY STEP, so you will not have any doubt.

The spoon sinks between the mascarpone cream and homemade Savoyard (Maurizio Santin recipe) soaked in bitter coffee. The chocolate melts and everything blends into his mouth at that unique flavor that made a sweet tiramisu world famous.

The yolks in tiramisù: raw or pasteurized?

When I prepare the tiramisu for my family, quietly use raw egg yolks: the chain of eggs in Italy is very controlled and I've never had bad adventures. However, if you prefer pasteurize the yolks, just prepare a syrup with the amount of sugar that you must use to mount and 20 milliliters of water. Boil the syrup for a minute (is expected to reach 121 degrees, if you have a cooking thermometer is the time to use it), then pour flush on yolks while mounting them with electric mixer. Continue to normally blend the mixture until it cools down, and then proceed with the recipe incorporating the mascarpone.

As you know, tiramisu also lends itself to many variations and interpretations, and I really like to prepare it in different ways, for this I suggest you take a look at my SPECIAL RECIPES TIRAMISU’ where you'll find creative variations, original or light like that RICOTTA without eggs, such as citrus TIRAMISU’ LEMON, but also based creams, berries or ORANGES AND CHOCOLATE. In short, I'm sure you'll find what's right for you. I just have to wish you good day.

The tiramisu

THE TIRAMISU'

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PORTIONS: 10 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • FOR CREAM:
  • 600 grams mascarpone
  • 150 grams of egg yolks
  • 240 grams of egg whites
  • 350 grams of caster sugar
  • 30 milliliters of Marsala
  • organic vanilla as required
  • 6 cups of coffee
  • FOR SAVOIARDI:
  • 180 grams of flour 00
  • 300 grams of egg whites
  • 250 grams of egg yolks
  • 250 grams of sugar
  • 75 grams of starch
  • powdered sugar as required
  • FOR DECORATION:
  • 200 grams of dark chocolate in thin flakes

PROCEEDINGS

Before preparing the tiramisu, look carefully at my VIDEO RECIPE STEP BY STEP to understand passages and textures.

For the tiramisu cream, that I prepare in advance and let it firm up in the refrigerator for an hour before dialing the sweet: in a bowl, working with an electric mixer the reds with 280 grams of sugar until the mixture triples in volume and becomes foamy and whitish, as you see in VIDEO RECIPE . Add mascarpone plan working with an electric mixer or in a food processor to obtain a homogeneous mixture, then stir in the Marsala and vanilla.

At this point, always with an electric mixer (well clean I recommend) whip until stiff egg whites and remaining sugar and incorporate them gradually to the egg mixture and mascarpone cheese with a spatula, doing a movement from top to bottom. Cover the cream for tiramisu with film for food contact and store in refrigerator until ready to use.

For the ladyfingers, Mount with an electric mixer or in a food processor the yolks with 200 g of caster sugar, combine sifted flour and potato starch using a spatula and then add to the mixture the egg whites until stiff with the remaining sugar.

You can spread this mixture directly on parchment paper sprinkled with powdered sugar and then cut into slices before use., or put it in a pastry bag and give the cookies in the shape of Savoy. In both cases the mixture should cook at 180 degrees in a convection oven up to staining (for the ladyfingers around 10 minutes).

Prepare coffee and put it in a Holster: If you prefer, You can sweeten it lightly. Soak the sponge fingers from both sides in coffee (regulator based on what you like wet). Arrange in a baking dish a first layer of ladyfingers soaked, cover with part of the cream and dusting with part of dark chocolate shavings as you see in VIDEO RECIPE.

Cover with another layer of ladyfingers, pour the rest of the cream and cover with chocolate. Let rest the tiramisu in the refrigerator for at least 5 hours before serving. And Bon Appetit!

THE PAIRING: with this rich and creamy dessert we recommend a grappa del Trentino. Our choice falls on19.46 reserve Ferruccio Giori produced by Ganesh Spirits: Marzemino grappa, Gewurztraminer and Pinot Noir, aged more than 6 years in small barrels of Slavonian oak. Its alcohol content helps to degrease the palate from the mascarpone cream, While his toasted flavors go well with bitter cocoa.

The tiramisu, traditional recipe
The tiramisu, traditional recipe

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17 comments

Francesca 20 April 2020 at 16:09

Hi Ada! in these quarantine days I cannot do the shopping freely and I must be satisfied with what I have available. since in the fridge I had the 500 gr package of mascarpone I had to get help from my daughter to do the calculations of the proportions with unknown X and thus have the right weights of the other ingredients!!
what a nice ripassone of mathematics!!

Reply
Ada Parisi 22 April 2020 at 08:53

Hello Francesca… Thanks for your comment. Is’ true, I too, with the unknown X, finally made the call. But pastry is math and it is chemistry. Then, I'm sure your dessert will have come very well

Reply
Dolly February 11, 2016 at 10:44

Hi Ada, my daughter has already flunked the mousse you suggested (White chocolate or chocolate oranges and raspberries, but much to inspire me and I), Maybe because you don't like them very much. That effort! She is 16 years old and live in fast food (but eating sweets that do), I was his age I loved to cook desserts. Then, to me comes to mind a cake assembling easy things to do, for example, a chocolate cake with just a few ingredients and requiring a food processor and an oven, topped with whipped cream and covered with chocolate ganache. Other ideas?

Reply
Ada Parisi February 11, 2016 at 10:51

Hi dear, then on cakes stuffed with cream and covered I'm always a little’ skeptical, meaning that if the cream isn't perfect, catches on the cake etc and the ganache idem is likely to find itself with a thing that hangs and cola from all sides and that, at the cut, become unpresentable. Maybe better to fall back on a base of shortcrust pastry filled with ganache and topped with whipped cream and strawberries, It's hard to go wrong there. Something like this https://www.sicilianicreativiincucina.it/crostata-di-cioccolato-con-composta-di-fragole/ but decorated with whipped cream and fresh strawberries or chocolate… feeling a little’ your baby what he thinks.

Reply
Dolly February 11, 2016 at 11:40

This is another idea that I like very much, hear what says my baby.

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Dolly February 12, 2016 at 15:23

Hi Ada, my daughter told me she wants to do the chocolate pudding with hot peppers, you don't have a recipe for this type you can prepare on Sunday morning and you could enjoy the afternoon? Thanks,and sorry if they're always asking for 🙂 .

Reply
Ada Parisi February 12, 2016 at 15:26

Hi Nuccia, book no problem asking. Unfortunately I can't settle, because the pudding (as it probably means your daughter, that is a chocolate cream cooked in a pan) I've never done it on the site. But it is so easy that I'm sure you'll find great recipes around. Use a normal and add the tip of a teaspoon of chili powder, careful not to overdo it because the cold increases then the perception of spicy. A hug and happy Valentine's day! ADA

Dolly February 10, 2016 at 23:04

Hi Ada, I was looking for a sweet, extremely easy to do, because my daughter, who can't cook an egg, want to make a dessert for her boyfriend for Valentine's day. The tiramisu, with photos and detailed explanations, It's an idea, Maybe with some chocolate heart on the surface for the occasion. Or a tart with custard and fresh fruit or even chocolate cake, In short, aside from the oven that Regulus I if needed, the cake should be easy. Help me, I need some advice!!!

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Ada Parisi February 10, 2016 at 23:19

Hi Nuccia!!! Don't worry, your daughter won't make it!!! My first proosta is one easy white chocolate mousse and strawberries, read the proceedings and tell me what you think. In my opinion it is perfect: very easy, slight, Red love (EH, they are young they are lucky!) decoratable and hearts of all kinds. Find it here https://www.sicilianicreativiincucina.it/mousse-cioccolato-bianco-fragole/. If that does not convince you move on to a new proposal, We will find for sure!!!! Best wishes to both of you! ❤️

Reply
Dolly February 10, 2016 at 23:48

A sweet little cake that can be prepared in 15 minutes and cool to see it may be an idea. You can prepare it in the morning to the afternoon?

Reply
Ada Parisi February 10, 2016 at 23:55

Yes, but to decorate the top with fresh strawberries and chocolate toppings, otherwise you moisten. But tonight, I think about it tomorrow I'll give you some other alternative.

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Dolly February 10, 2016 at 23:58

And instead of white chocolate, You can use the fondant?

Reply
Ada Parisi February 11, 2016 at 09:52

Here I Am Nuccia. Sure you can use, but then I propose this completely different mousse: dark chocolate orange peel and raspberries. I like it more because I'm a sucker of the fondant.. https://www.sicilianicreativiincucina.it/mousse-cioccolato-arance-lamponi/ You can safely avoid the caramel on raspberries (is a little’ complicated for a novice Cook) and put a little’ of hazelnut or chocolate to give crunchiness. What do you say?

Joan white April 21, 2013 at 08:35

ADA I just planned to make tiramisu!!!! With chocolate chips…….
Perfect.
Good Sunday.

Reply
Sicilians creative in the kitchen April 21, 2013 at 10:55

Put aside a slice for me! Kisses and good Sunday

Reply
conunpocodizucchero.it March 8, 2013 at 07:01

EH I mean…I'll always put your special touch! that must be why I like you so much?!?!?!? Kisses

Reply
fratelli_ai_fornelli March 8, 2013 at 12:35

Listen, on the gentle doesn't compare. You are an artist…

Reply

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