Tiramisu is a classic Italian dessert loved by (almost) everyone. It is made with just 7 ingredients and, because you can make it the day before, tiramisu is the perfect dessert for when you have guest over for dinner.
The history of tiramisu is a bit of a mystery. Tiramisu first appeared in cookbooks in the 1960s. Roberto Linguanotto claims that he came up with this dessert, but others claim that tiramisu has a much longer history and, that it was already served in the 17th century. From the 1960’s the popularity of this delicacy increased rapidly and soon conquered the rest of the world.
Absolutely! It tastes even better the next day.
No, I always beat the eggs and sugar over a double boiler. By heating the eggs to 60°C (140°F) you make sure that all salmonella is killed.
Of course! I often cook for children or pregnant women so I leave out the alcohol all the time. It will affect the flavour a little bit.
Traditionally marsala is used but, coffee liquor, rum or brandy are also great options!
If you cook the eggs over a double boiler and leave out the alcohol, all salmonella is killed and you should be fine. Still not comfortable? You can leave out the eggs or use pasteurized egg yolks.
Yes. Just make sure to put it in an air-tight container before freezing.
How to make your tiramisu
Split the eggs and put aside the whites. I don’t use the eggwhites for this tiramisu but don’t throw them away! You can freeze them or make some meringues.
Add the sugar and vanilla to the eggs and whisk until the eggs become a pale yellow and reach 60°C (140°F) and begin to thicken. This means that the eggs are cooked.
Whisk the softened mascarpone and add the egg mixture.
Whip up the double or heavy cream.
Stir in one spoon of the whipped cream to the mascarpone. Add the rest and gently fold it in.
Pour the coffee and the marsala into a shallow bowl.
Dip your ladyfingers in the coffee mixture and cover the bottom of your pan.
Spread half of the mascarpone mixture over the ladyfingers.
Sprinkle some cocoa powder over the mascarpone.
Repeat step 7 & 8, cover your pan and chill for at least 5 hours but it is even better to leave it in the fridge overnight.
Sprinkle some cocoa powder over your tiramisu before serving.
- 300 ml (1 - 1 1/4 cups )strong coffee
- 30 ml (2 tbsp) marsala
- 20-25 ladyfingers
- 250 g ( 1 cup) mascarpone
- 250 ml (2 cups) heavy of double cream
- 70 g (1/3 cup) sugar
- 2 tbsp cacao poeder
- 3 egg yolks
- 1/2 tsp salt
- 1. Add the coffee and the masala in a shallow bowl and set aside to cool.
- 2. On a double boiler, whisk the egg yolks and sugar until the eggs are a pale yellow and thickened. This takes about 5 minutes. Set aside to cool.
- 3. Whisk the mascarpone until it is soft and stir in the egg yolks.
- 4. Whip up the heavy cream and fold it into the mascarpone.
Assembling the tiramisu
- Dip the ladyfingers into the coffee and line the bottom of your baking pan.
- Spread half of the mascarpone mixture over the ladyfingers.
- Sprinkle a thin layer of cocoa powder over the mascarpone.
- Repeat step 1 & 2, cover the tiramisu with some cling film and set in the fridge for at least 5 hours.
- Give your tiramisu another dust of cocoa powder before serving.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 339 Total Fat: 11g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 199mg Sodium: 504mg Carbohydrates: 29g Net Carbohydrates: 0g Fiber: 1g Sugar: 0g Sugar Alcohols: 0g Protein: 21g
Did you make something from this blog? I would love to see your creations! Leave a comment below and share your pictures on Instagram #nutmegandvinegar or tag @nutmegandvinegar me in your message.