Tiramisu – Original and Best Recipe
If you have ever dreamed of indulging in a classic Italian dessert that embodies the perfect harmony of rich coffee, creamy mascarpone, and delicate ladyfingers, then this Tiramisu – Original and Best recipe from Treviso, Italy, is about to become your new favorite. Every bite transports you straight to Italy with its velvety texture, just the right hint of sweetness, and a dusting of cocoa that ties the experience together beautifully. Trust me, once you try this traditional version, you’ll understand why it has stood the test of time as an irresistible dessert sensation.
Ingredients You’ll Need
Gathering the right ingredients is the foundation for mastering this dessert. Each item not only brings its own unique character but also perfectly complements the others to deliver that classic tiramisu experience you crave.
- ¾ cup espresso coffee: The bold, concentrated coffee flavor is essential for soaking the ladyfingers without overpowering the dessert.
- 2 tablespoons sugar (for coffee): Sweetens the espresso gently to balance its intensity.
- ¼ cup water: Dilutes the coffee slightly for a perfect soaking liquid consistency.
- 3 egg yolks: Provide richness and create the luscious creamy texture when cooked properly.
- ½ cup sugar (for custard): Adds sweetness and helps stabilize the egg yolks during cooking.
- 1¼ cups mascarpone cheese: The star ingredient brings creamy indulgence with its smooth, tangy flavor.
- 18 ladyfingers (Savoiardi cookies): Use high-quality ones like Matilde Vicenzi; they absorb coffee just right without falling apart.
- 1 tablespoon good-quality cocoa powder: A final dusting that adds a rich chocolatey aroma and a slight bitterness to offset the sweetness.
How to Make Tiramisu – Original and Best
Step 1: Prepare the Coffee Mixture
First things first, brew your espresso coffee and stir in 2 tablespoons of sugar while it’s still hot. This sweetened coffee forms the soaking elixir for your ladyfingers. Next, add some water to bring the total volume to about 8 ounces, making sure the coffee isn’t too strong or too weak — just perfect for soaking. Set this aside to cool completely before using it on the biscuits to keep them from becoming mushy.
Step 2: Make the Egg Custard Base
Using a double boiler setup, beat the egg yolks with ½ cup sugar off the heat until the mixture is smooth and starts to lighten in color. Then place the bowl over gently simmering water and continue beating until it reaches 150°F (65°C). This temperature ensures the eggs are safely cooked and thickens the custard. Let it cool while stirring occasionally to prevent a skin from forming on top.
Step 3: Combine Mascarpone with Custard
Once your egg mixture has cooled down, gently fold in the mascarpone cheese until the mixture is silky and lump-free. This creamy filling is the heart of your Tiramisu – Original and Best, so take your time to reach the perfect consistency.
Step 4: Dip the Ladyfingers
Pour your cooled coffee into a shallow bowl. Quickly dip each ladyfinger into the coffee for no more than one second per side to soak them lightly without sogginess. Place the soaked biscuits in a single layer on your serving platter or dish, maintaining the classic straight row arrangement for an authentic look.
Step 5: Layer the First Filling
Spread half of the mascarpone mixture evenly over the first layer of coffee-soaked ladyfingers. This creamy layer contrasts beautifully with the soft yet slightly firm biscuits underneath.
Step 6: Create the Second Layer
Repeat the dipping process with the remaining ladyfingers and arrange them on top of the mascarpone layer. Then cover this layer with the rest of your mascarpone filling, smoothing it out to prepare for resting and chilling.
Step 7: Chill and Finish with Cocoa
Cover your masterpiece tightly with cling film and refrigerate for at least 4 hours — overnight is ideal for allowing the flavors to meld and the dessert to set properly. When you’re ready to serve, sift a generous layer of cocoa powder evenly over the top for that signature Tiramisu – Original and Best finish.
How to Serve Tiramisu – Original and Best
Garnishes
For an elegant touch, feel free to add a few chocolate shavings or a sprinkle of finely chopped dark chocolate on top of the cocoa dusting. Fresh mint leaves can also add a hint of color and a subtle freshness that complements the rich flavors wonderfully.
Side Dishes
Tiramisu is famously rich and decadent, so pairing it with a simple espresso or a glass of dessert wine such as Vin Santo can enhance the tasting experience. If you want something lighter, fresh berries on the side help cut through the creaminess and add a beautiful burst of flavor.
Creative Ways to Present
Instead of the traditional platter, try serving individual portions in clear glass cups or mason jars for a modern twist. This not only looks beautiful but also makes serving easier and allows guests to see the lovely layers that define Tiramisu – Original and Best.
Make Ahead and Storage
Storing Leftovers
Because tiramisu gets better with time as the flavors meld, leftovers should be stored tightly covered in the refrigerator. They will keep beautifully for up to 3 days without losing any of their silky texture.
Freezing
If you want to keep tiramisu longer, you can freeze it. Wrap it securely with plastic wrap and then aluminum foil to prevent freezer burn. Thaw in the refrigerator overnight before serving, though note that the texture may soften slightly after freezing.
Reheating
Traditional tiramisu is best enjoyed chilled or at room temperature. Reheating is not recommended as it can disrupt the delicate balance of creaminess and texture that makes Tiramisu – Original and Best so special.
FAQs
Can I use regular coffee instead of espresso?
While espresso delivers the most authentic and intense coffee flavor needed for tiramisu, you can use strong brewed coffee as a substitute. Just make sure it’s very concentrated so the dessert doesn’t lack that signature coffee punch.
Are raw eggs safe in tiramisu?
This recipe uses a double boiler method to cook the egg yolks gently to 150°F, which makes them safe to consume by killing harmful bacteria while retaining the creamy texture essential to the dish.
Can I make tiramisu without mascarpone?
Mascarpone is key for the creamy, rich filling, but cream cheese can be used as a substitute in a pinch. Keep in mind, the flavor and texture will be slightly different, and the dessert won’t be as authentic.
How long should tiramisu set in the fridge?
At least 4 hours in the refrigerator is crucial to let the flavors marry and the dessert firm up properly. Overnight chilling is even better for a more developed taste and perfect texture.
What is the best way to serve tiramisu?
Serve tiramisu chilled with a generous dusting of cocoa on top. Use a sharp knife wiped clean between slices to keep edges neat, and a metal spatula for effortlessly lifting each portion onto dessert plates.
Final Thoughts
I hope this guide inspires you to create the Tiramisu – Original and Best right in your own kitchen. There’s something magical about this timeless dessert that brings a touch of Italy’s warmth and passion into your home. So go ahead, give it a try, and treat yourself and your loved ones to this creamy, coffee-kissed delight that will surely become a cherished favorite.
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Tiramisu – Original and Best Recipe
- Total Time: 4 hours 30 minutes (including chilling time)
- Yield: 6 servings 1x
- Diet: Halal
Description
Experience the authentic taste of Italy with this original Tiramisu recipe from Treviso, featuring layers of espresso-soaked ladyfingers, creamy mascarpone and egg yolk mixture, and a dusting of high-quality cocoa powder. This classic dessert balances rich flavors and textures for a delightful treat perfect for any occasion.
Ingredients
Coffee Mixture
- ¾ cup espresso coffee
- 2 tablespoons sugar
- ¼ cup water
Mascarpone Mixture
- 3 egg yolks
- ½ cup sugar
- 1 ¼ cups mascarpone cheese
Assembly
- 18 ladyfingers (Savoiardi) – Matilde Vicenzi recommended
- 1 tablespoon good quality cocoa powder (like Perugina)
Instructions
- Prepare the coffee mixture: Brew ¾ cup of espresso coffee and immediately mix in 2 tablespoons of sugar while it’s still hot. Add ¼ cup of water to adjust the strength to your preference, aiming for a balanced, not too strong or weak, coffee mixture totaling about 8 oz (237 ml). Set aside to cool.
- Make the egg yolk custard base: Using a double boiler setup, beat 3 egg yolks with ½ cup sugar off heat for a few minutes. Then place the bowl over barely simmering water, ensuring it doesn’t touch the water. Continue beating until the mixture reaches 150°F (65°C) for about 2 minutes to ensure safety and proper texture. Remove from heat and stir occasionally as it cools to prevent skin formation.
- Combine mascarpone with custard: Gently fold 1 ¼ cups of mascarpone into the cooled egg yolk and sugar mixture until smooth and well combined.
- Prepare ladyfingers: Pour some cold coffee mixture into a shallow bowl. Quickly dip each ladyfinger into the coffee for no more than one second per side to avoid sogginess.
- Assemble first layer: Lay 9 soaked ladyfingers side by side in a row on a large platter or dish suitable for two layers. Make sure not to use more than 10 for the first layer. Spread half of the mascarpone mixture evenly over the soaked ladyfingers.
- Assemble second layer: Repeat the dipping and layering process with the remaining ladyfingers for the second layer.
- Add final mascarpone layer: Spread the remaining mascarpone mixture over the second layer of ladyfingers.
- Refrigerate: Cover the dish with cling film and refrigerate the tiramisu for at least 4 hours, preferably overnight, to allow flavors to meld and the dessert to set.
- Serve: Remove from refrigerator and dust generously with good quality cocoa powder sifted evenly over the top. Slice into even pieces using a clean knife wiped between cuts for neat edges, and serve with a metal spatula.
Notes
- Use fresh, high-quality ingredients, especially mascarpone and cocoa powder, for best flavor.
- Ensure the coffee used for soaking ladyfingers is cold to prevent them from becoming overly soggy.
- Beating the egg yolks with sugar over heat cooks eggs gently, ensuring safety while maintaining a creamy texture.
- Chilling overnight improves texture and flavor development.
- Matilde Vicenzi ladyfingers are recommended for authentic texture, but any quality Savoiardi can be used.
- If you cannot use raw eggs, make sure to cook the yolk mixture thoroughly or use pasteurized eggs.
- Keep in mind Tiramisu contains egg and dairy, so not suitable for vegan diets.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake, layered assembly
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approx. 120g)
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 55 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 165 mg
Keywords: Tiramisu, Italian dessert, mascarpone, espresso, ladyfingers, classic tiramisu recipe, no bake dessert
