The authentic tiramisu recipe

Tiramisu is definitely the most famous and most beloved Italian dessert.
Almost every restaurant has tiramisu on its dessert list and if you were to ask to your Italian friends which one is the typical Sunday dessert - you know, Sunday Lunch in Italy is a serious issue - they will probably say: "Tiramisu, of course!".



The reason? It is the perfect make ahead solution when you have to prepare dinner or lunch in advance, it is easy and requires just a few ingredients.

The secret behind the authentic recipe? Choose high-quality, really fresh ingredients.

The first thing you have to carefully select are the biscuits. Although some recipes suggest to use "Pavesini" (thin, finger-shaped children’ cookies) or Marie Biscuits - the authentic recipe is the one with Ladyfinger.

We recommend to prefer an artisanal product such as the Ladyfinger by Alla Vecchia Maniera that you can find in our Romeo and Giulietta Box

Mascarpone is a mild and creamy Italian cheese, that typically comes in small tubs. Mascarpone cream is an easy preparation - you need just Mascarpone, eggs and sugar - but the perfect mascapone cream is what really makes the difference between a "normal" dessert and a so good one that will make everyone go back for second.

Mascarpone cream must be light and airy and neither the egg yolks nor the mascarpone cheese have to be preponderant. Do not use cream cheese, prefer fresh Mascarpone - not the one that expires in a few days - and the freshest eggs you can find.

Tiramisu literally means "cheer me up" and it really is a boost of energy . Coffee is indeed the third - and last - ingredient of this delicious dessert. The authentic recipe recommends to use the Espresso.

If possible, make it with a Moka Pot for a really italian flavor.

• First of all prepare the Espresso coffee and let it cool down.



• In the meanwhile, prepare the Mascarpone cream : separate the eggs into two mixing bowls.
  
  
  
  
• Put the 6 egg yolk in a medium bowl and the 4 egg white in a large one. Beat the egg whites until they are stiff and dry – you can use an electric whisk. Then whisk the egg yolks with the sugar until you obtain a foamy, pale yellow cream.





• A little tip: make sure the whisks you are using with the egg whites are clean with no traces of yolks, otherwise you won’t be able to get the results you need.



• Add the mascarpone to the yolks, beginning with a spoon. Stir from the bottom to the top with caution: do not ruin your foamy cream. Now, the most important part: add the mix to the fluffy and delicate egg whites, slowly, delicately, just like you did with the egg yolk. Take care not to deflate the egg whites too much as you fold or the result will not be the same.





• When the Espresso has cooled down you are ready to build your Tiramisù. Note that it's quite common in Italy to add 1/2 tbs of a liquor such as Marsala, Amaretto, Brandy or Spiced Rhum. It really is up to you and it's an optional addition that you can omit if you want a non-alcoholic version for kids or people that do not have alcohol. In case you want to add, just be careful to not exaggerate: alcohol must be a little backtaste not the preponderant taste.



• Pour the espresso in a flat dish at least as large as your ladyfingers, and soak quickly one side of the ladyfinger in it. Do not dip more than 1 or 2 seconds. It may not seems that enough espresso has been absorbed but you just have to feel the flavor - and, trust us - there's nothing worse than a mushy tiramisu, that is the result of over-soaked ladyfingers.





• As you soak the cookies, place them in a square dish in an even layer (if you want to do single-serving portions you can as well use glass cups or mason jars). Then pour over a layer of the mascarpone cream to cover, and repeat for as many layers as you want.



• Let the tiramisu sit in the fridge for a good 4-6 hours. This lets the layers soak into each other and lets the flavor meld. Dust with plenty of cocoa powder before serving.