Traditional tiramisu – the combination of biscuits soaked in coffee and soft mascarpone cream, creates an unbeatable contrast of flavors and textures.
The original recipe for tiramisu truly has no equal and continues to be one of the most popular desserts, both at homes and when eating out. While everybody has their own special recipe, we have opted for the classic, made with savoiardi biscuits, mascarpone, eggs and real espresso coffee.
You can serve the tiramisu ‘a mattonella‘, serving slices of the dessert directly on plates, or you can opt to make lots of smaller single servings ‘al cucchiao‘, alternating the layers of cream and biscuits in glasses. Whichever method you choose, it’s sure to be a success!
Traditional tiramisu – serves 6
- 4 egg yolks
- 2 egg whites
- 51/4 oz (150 grams) sugar
- 14 oz (400 grams) mascarpone
- approx. 51/4 oz (150 grams) ladyfingers
- 6 cups of coffee
- 2 tablespoons of dry Marsala wine
- 1 teaspoon of bitter cocoa
- Prepare the coffee using a moka pot (we have them available along with Lavazza coffee, at Pasta Nostra USA at Rockledge Gardens market).
- Place the egg yolk and sugar in a bowl and mix them thoroughly with a whisk until you have a pale and frothy mixture. Add the Marsala wine and mascarpone.
- Whip the egg whites with a whisk until they are white and fluffy, with a compact consistency. Gently fold the eggs into the cream using a top-down motion.
- Drench the ladyfingers with the coffee and place one layer on the bottom of a rectangular dish. Cover it with ¼ of the cream and then continue as follows: one layer of ladyfingers and one of cream, finishing with the cream on top.
- Sprinkle the surface with cocoa, seal the dish with cling film and place in the fridge for several hours before serving.