Tiramisu is a classic Italian dessert that is loved by people all over the world. It is a simple yet elegant dish that can be made with just a few ingredients. The traditional recipe calls for ladyfingers soaked in espresso and layered with a creamy mascarpone filling. However, there are many variations on the classic tiramisu recipe, so you can find one that suits your taste. If you are looking for an authentic Italian tiramisu recipe, there are a few things you need to keep in mind. First, use high-quality ingredients. This means using real espresso, not instant coffee. You also need to use fresh mascarpone cheese and heavy cream, not whipped topping. Finally, be patient when you are making tiramisu. It takes time for the flavors to meld together, so don't try to rush the process. With a little patience, you can create a delicious and authentic Italian tiramisu that will impress your friends and family.
Here are our top 7 tried and tested recipes!
TRADITIONAL ITALIAN TIRAMISU
I got the main recipe for this Tiramisu from the Sopranos Family Cookbook. I changed the Liquor to Frangelico and altered some of the measurements and it's perfect! Every time I am invited to a get together I am asked to bring this and my Manicotti! I hope you all enjoy it! It's best made the day before so that the ingredients have time to mix with each other!
Provided by ItalianMomof2
Categories Dessert
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a large mixing bowl combine the mascarpone cheese, Frangelico liquor and sugar.
- In a separate bowl whip the whipping cream till soft peaks form.
- Gently fold mascarpone mixture into the whip cream.
- In an 8x8-inch glass serving dish layer 1/2 the ladyfingers tightly on the bottom.
- Drizzle 1/2 the espresso over the ladyfingers, trying to saturate them evenly.
- Spread 1/2 of the mascarpone mixture on top of the ladyfingers.
- Sprinkle 1/2 of the shaved chocolate over the top.
- Layer remaining ladyfingers on top of the shaved chocolate. Again, you are looking to get a nice tight layer.
- Drizzle the remaining espresso over the ladyfingers.
- Spread the rest of the mascarpone mixture on top of the ladyfingers. You can either spread it nice and smooth with a spatula OR spread the mixture and create soft peaks for texture and appearance.
- Sprinkle the remaining shaved chocolate on top.
- Cover with plastic wrap and refrigerate overnight for best results (at least 8 hours).
- Enjoy!
Nutrition Facts : Calories 330.5, Fat 18.8, SaturatedFat 10.5, Cholesterol 151.6, Sodium 85.4, Carbohydrate 35.7, Fiber 0.4, Sugar 19.5, Protein 5.5
AUTHENTIC TIRAMISU
On my first trip to Italy to meet my husband's family back in 1995, I didn't speak a word of Italian. But I did learn how to make great 'dolci' from his sister, Maria. This was her recipe and now when we go back they ask me to make it!
Provided by Kim's Cooking Now
Categories World Cuisine Recipes European Italian
Time 2h30m
Yield 12
Number Of Ingredients 8
Steps:
- Beat 1/2 cup sugar, egg yolks, brandy, and 1 tablespoon espresso together in a bowl using an electric mixer until smooth, 2 to 3 minutes. Add mascarpone cheese to sugar-egg mixture and beat until well blended, 3 to 5 minutes.
- Beat egg whites and a pinch sugar in a bowl using an electric mixer until stiff peaks form. Gently fold egg whites into mascarpone mixture.
- Pour remaining espresso into a shallow dish. Dip 1 side of each ladyfinger into the espresso and arrange on a serving platter in 2 horizontal rows of 6 with 2 1/2 ladyfingers in opposite direction on both ends to form a rectangular shape.
- Spread 1/2 of the mascarpone mixture onto the ladyfinger layer and dust with 1/2 of the cocoa powder. Repeat with remaining ladyfingers dipped in espresso, mascarpone mixture, and cocoa powder. Refrigerate tiramisu until ladyfingers have softened from the espresso and mascarpone mixture, 2 to 3 hours.
Nutrition Facts : Calories 324 calories, Carbohydrate 25.7 g, Cholesterol 154.5 mg, Fat 21.6 g, Fiber 0.7 g, Protein 7.5 g, SaturatedFat 10.9 g, Sodium 84.1 mg, Sugar 8.5 g
TIRAMISU
For a classic Italian dessert, try Giada De Laurentiis' Tiramisu recipe: ladyfingers soaked in espresso and rum and laced with creamy mascarpone.
Provided by Giada De Laurentiis
Categories dessert
Time 2h25m
Yield 6 servings
Number Of Ingredients 7
Steps:
- In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined.
- In a small shallow dish, add remaining espresso and rum. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom.
- Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
- Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours.
- Before serving, sprinkle with chocolate shavings.
CLASSIC ITALIAN TIRAMISU
This classic Italian tiramisu is the only recipe you'll ever need! Luscious mascarpone cheese layered with espresso-soaked sponge fingers, with a touch of amaretto.
Provided by Magda
Categories Desserts Specialty Dessert Recipes Tiramisu Recipes
Time 4h30m
Yield 8
Number Of Ingredients 7
Steps:
- Combine egg yolks and sugar in a bowl and beat with an electric mixer until light and creamy. Add mascarpone cheese and 2 tablespoons amaretto. Beat well.
- Beat egg whites in a glass, metal, or ceramic bowl with clean beaters until stiff peaks form. Fold beaten egg whites into the mascarpone mixture.
- Pour espresso and remaining 2 tablespoons amaretto into a shallow dish. Stir well. Working one at a time, quickly dip each ladyfinger into the espresso mixture and line the bottom of an 8-inch glass dish.
- Once the bottom of the dish is covered in an even layer of espresso-soaked ladyfingers, top with 1/2 the mascarpone mixture. Repeat with another ladyfinger layer, followed by the remaining mascarpone mixture. Chill in the refrigerator for about 4 hours.
- Dust with cocoa powder before serving.
Nutrition Facts : Calories 601.4 calories, Carbohydrate 46.7 g, Cholesterol 356.7 mg, Fat 38.6 g, Fiber 0.9 g, Protein 16 g, SaturatedFat 19 g, Sodium 185.5 mg, Sugar 8.4 g
CLASSIC TIRAMISù
Done correctly, a classic tiramisù can be transcendent. A creamy dessert of espresso-soaked ladyfingers surrounded by lightly sweetened whipped cream and a rich mascarpone, tiramisù relies heavily on the quality of its ingredients. If you don't have a barista setup at home, pick up the espresso at a local coffee shop, or use strongly brewed coffee. As for the ladyfingers, make your own or buy them, but keep in mind that store-bought varieties can range from soft and spongy (like angel food cake) to hard and crunchy (like biscotti). Both kinds will work here, but if you're using the softer variety, stick to a light brushing of espresso, instead of a deep dip.
Provided by Alison Roman
Categories dinner, lunch, weekday, custards and puddings, dessert
Time 25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
- In the medium bowl, whip cream and remaining 1/4 cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
- Combine espresso and rum in a shallow bowl and set aside.
- Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.
- Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you've got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
- Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
- Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.
Nutrition Facts : @context http, Calories 381, UnsaturatedFat 9 grams, Carbohydrate 35 grams, Fat 23 grams, Fiber 1 gram, Protein 7 grams, SaturatedFat 13 grams, Sodium 166 milligrams, Sugar 14 grams
AUTHENTIC TIRAMISU
Recipe given to my husband from an Italian workmates wife. While in Italy on business. Made for the 1st Anniversary of my 39th Birthday in 2006 and will do it again for Christmas 2007.
Provided by Ailsa of New Zealand
Categories Dessert
Time P1D
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Arrange Savoiardi "Forno Bonomi" in rectangular serving dish, lightly soak with coffee and the marsala wine.
- While gradually adding sugar, beat egg yolks until very stiff and egg yolks appear pale in color, add mascarpone cheese and fold gently.
- In a separate bowl, beat egg whites with a wire wisk or electric beater until very stiff and gently fold egg whites into the mascarpone mixture.
- Cover Savorardi with this cream mixture, use all the ingredients to obtein more layers. Sprinkle the top with bitter cocoa powder.
- Refrigerate at least one hour before serving.
- NOTE: TIRAMISU may be frozen and should be defrosted in the refrigerator for at least 8 hours before serving.
Nutrition Facts : Calories 222.7, Fat 5.6, SaturatedFat 2.1, Cholesterol 205, Sodium 113.8, Carbohydrate 32.5, Fiber 0.8, Sugar 17.2, Protein 6.5
AUTHENTIC TIRAMISU
This is so quick to make, and delicious to eat!
Provided by plums1
Time 20m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Whisk egg yolks and sugar together with an electric whisk until moussey and creamy looking.
- Add vanilla seeds which you have scraped out of the pod.
- Add mascarpone and beat again.
- Gradually add the alcohol and keep whisking until it looks nice and shiny and thick - don't make it too runny. Save some of the booze to put in the coffee mixture - about 2 - 3 tbs
- Pour the coffee and remaining alcohol into a shallow bowl and briefly dip the sponge biscuits in to soak up the mixture. Put a layer of these in a bowl or deep dish. Layer with the cream mixture until all used up.
- Sprinkle some cocoa powder or grated dark chocolate over the top if you like, to make it look pretty. Stick in the fridge for a couple of hours until it's firmer.
Tips:
- Use high-quality coffee. This is the backbone of the tiramisu, so make sure you use a coffee that you enjoy drinking.
- Make sure the mascarpone is cold. This will help it whip up light and fluffy.
- Don't overbeat the eggs. You want them to be light and fluffy, but not stiff.
- Layer the tiramisu in a trifle dish or individual glasses. This will make it easier to serve and eat.
- Refrigerate the tiramisu for at least 4 hours before serving. This will give it time to set and develop its flavors.
Conclusion:
Tiramisu is a classic Italian dessert that is easy to make and always a crowd-pleaser. With its layers of espresso-soaked ladyfingers, creamy mascarpone filling, and rich chocolate topping, it's the perfect dessert for any occasion.
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