Tiramisù. Alternating layers of ladyfinger biscuits soaked in coffee with layers of delicious mascarpone cream and a final generous sprinkling of bitter cocoa top top the whole thing off. This is the recipe for authentic Italian tiramisù, and trust us, there are infinite varieties – each one adapted to a particular taste or dietary needs.
Tiramisù: how to make the authentic mascarpone cream
The cream that makes tiramisù unique is prepared with 1 lb of mascarpone cheese, 4 eggs and 5-6 tablespoons of sugar. The secret is whipping the egg yolks with half the sugar and the egg whites with the rest. After mixing the yolks with the soft mascarpone cheese (at room temperature), add the egg whites (whipped until they feature stiff peaks). Fold them into the batter from top to bottom to avoid losing volume of the egg whites. Beating the sugar with the egg whites is the most important trick to making the perfect tiramisù – because the consistency of the cream will become perfectly dense this way.
Tiramisù: all the varieties
The ingredients for the classic tiramisù are ladyfingers, mascarpone cheese, espresso and eggs – but these days, there are endless recipes for this deliciously creamy dessert! What's the best way to serve it, you ask? So many options: you could use grandma’s classic glass baking dish or perhaps the more elegant single-portion pastry. But if you're intolerant to eggs or you just don't like the taste, don't worry! You won't have to give up a single serving of tiramisù; simply follow one of our suggestions to make it without the eggs.