This easy tiramisu recipe will conquer the palates of your guests, friends and family members.
Do you want to learn how to make authentic Italian tiramisu? Get on board!
This dessert has traveled around the world, so there are many versions of Italy’s most famous dessert. The one I’m sharing with you is very easy to make, and we were lucky enough to have our Italian friend Andrea share his secret with us.
You won’t believe it! This dessert that looks like something out of a Michelangelo painting and created by the gods, can be made by anyone! That’s how incredible it is, you just need to follow the steps of this recipe and you will have the key to take your guests to the heaven of flavors.
What are the defining characteristics of tiramisu? Creaminess with aromas of coffee and cocoa melting in your mouth.
The Origin Of Tiramisu
A legend states that the tiramisu was invented at the end of the 17th century in Siena. Back then, some pastry chefs in the region decided to prepare a delicacy made of simple ingredients to celebrate the arrival of the Grand Duke of Tuscany, Cosimo de Medici.
At the time, this dessert was called “La Zuppa del Duca” or “Soup of the Duke” in honor of Cosimo, who was conquered by the taste of this delicacy. As soon as he tried it, he decided to take the tiramisu recipe with him to Florence. It didn’t take long for this dessert to spread throughout the rest of Italy and become the favorite sweet treat of the nobles of the time.
The word tiramisu, in Italian tiramisù, comes from the Veneto dialect tiramesù and means “bring me up” or “cheer me up”. Hence, there is another more recent version that claims the original tiramisu was invented in the 1950s in a restaurant called Toulà, in Treviso. This restaurant was located near brothels, where this dessert was very successful among customers due to its aphrodisiac connotations.
At that time, the authentic tiramisu had only five simple ingredients: eggs, sugar, Savoiardi lady fingers, black coffee and cocoa powder. The mascarpone was added later to the recipe.
It was in 1968, after the banning of brothels, that Alfredo Beltrame, master of Venetian gastronomy and founder of the Toulà restaurants, included this dessert on his restaurants menu to the delight of all his diners and the whole world.
The origin of this dessert is uncertain, but what is certain is that this easy tiramisu recipe is from Andrea, an Italian who has been living in Spain for a long time and has been very kind to share his original recipe for tiramisu with us.
Easy Tiramisu Recipe
1. Prepare two cups of long black coffee. Set aside and allow it to cool to room temperature.
2. Separate 4 egg yolks from 4 egg whites in two different bowls. It is preferable that the eggs are at room temperature, and they are fresh large size. If you want to give more consistency to the tiramisu and less creaminess you can use less egg whites. It’s up to your taste.
3. Weigh 100 grams of icing sugar. I prefer to use this type of sugar because it dissolves better and faster.
4. Beat the egg yolks with a hand held mixer and add 50 grams of icing sugar. Keep beating until the mixture gets foamy, pale yellow and the sugar has dissolved.
5. Wash the wire beaters thoroughly. When making the meringue it’s very important that the wire beaters are clean and dry. Beat the egg whites until they are stiff; you´ll know when you turn the bowl upside down and it doesn´t fall. Then, add in 50 grams of icing sugar little by little to the meringue and keep whisking until it has dissolved.
In one bowl you have the beaten egg yolks and in another bowl you have the meringue.
6. Add 500 grams of mascarpone cheese into the egg yolks. Mascarpone must be at room temperature. Whisk with the hand held mixer on low speed until well integrated, and mascarpone lumps have disappeared.
7. In batches, add the meringue into the yolk mixture with a spatula. Mix both mixtures with slow folding movements, a bottom-to-top and top-to-bottom motion, until combined. Then, pour in a tablespoon of rum and keep making folding movements from bottom to top until inegrated.
Lady Fingers Base
8. Now dip the ladyfingers in the cold coffee for about 4/5 seconds. If your Savoiardi biscuits are not sweetened, I recommend you adding a spoonful of sugar beforehand in the coffee. Once the biscuits are soaked in coffee, place them in a 8×12 pan or Pyrex dish. It´s ok if you cut some biscuits to fill the gaps of the base.
9. Once you have created the base, it´s time to pour the cream and spread it evenly with the spatula.
10. Store the tiramisu in the fridge covered with cling film, so that it doesn’t absorb odors, and leave it overnight.
11. Sift cocoa powder on top of the tiramisu before serving. Add a heaping tablespoon of cocoa powder to the strainer, and gently tap the side repeatedly until all of the cocoa powder has passed through the strainer. Et voilà.. you have a delicious tiramisu ready to conquer palates!
This authentic Italian tiramisu recipe will conquer the palates of your family and friends. It is a traditional dessert made of simple ingredients, such as eggs, sugar, mascarpone, Savoiardi biscuits, long black coffee and cocoa powder.
Prepare two cups of long black coffee and pour it into a deep dish. Set aside.
Separate four egg yolks from four egg whites in two different bowls.
Weigh 100 grams of icing sugar.
Beat the egg yolks with a hand held mixer and add 50 grams of icing sugar. Keep beating until the mixture gets foamy, pale yellow and the sugar has dissolved.
Wash the wire beaters thoroughly and beat the egg whites until stiff. Once they are stiff, add in 50 grams of icing sugar little by little while whisking.
Add the mascarpone cheese to the egg yolks. Whisk with the hand held mixer on low speed.
Add the meringue little by little into the yolk mixture. Mix both mixtures with a spatula with folding movements until combined. Then, pour in a tablespoon of rum and keep making folding movements from bottom to top until inegrated.
Lady Fingers Base
Dip the Savoiardi biscuits in the cold coffee for about 4/5 seconds and place them in a Pyrex dish.
Once the base is created, pour the cream and spread it evenly with the spatula.
Store it in the fridge covered with cling film and leave it overnight.
Sift cocoa powder on top of the tiramisu before serving. Et voilà.. you have a delicious tiramisu ready to be tasted!
Anyone can make this no bake chocolate cake, you don’t need any special method or equipment. Ever since I make my kids this treat, I add cookies soaked in milk to the recipe so it has less chocolaty-ness hit. What a fabulous combination! This cake reminds me the Spanish birthday cake with the creaminess and smoothness of a mousse.
I love it when my kids get chocolate stains!
I couldn’t be more thrilled to see my children, the biggest critics of my desserts, enjoy with all their senses everything I prepare and cook for them.
This chocolate mousse cake melts in your mouth. Its taste and texture are suitable for both adults and children, making it a perfect cake for birthdays and family celebrations.
You can decorate this chocolatemousse cake with chocolate shavings. Also strawberries give it a touch of color and a flavor combination that tastes amazing!
Chocolate Mousse Cake Recipe
1. In a bowl, whip 250 grams of heavy whipping cream with a hand held mixer for 3 minutes. Set aside.
2. Chop 250 grams of dark chocolate into small pieces, place it in a microwave-safe bowl and add in 125 grams of butter. Melt everything in the microwave at 700W for 30 seconds. Then take the bowl out, give it a stir and place it back in the microwave for another 30 seconds. Repeat this process until the chocolate is completely melted. Tip: don’t overdo it because the chocolate burns easily (and makes a tremendous smoke, which has happened to me). For this quantity it will be approximately 2 minutes and a half, but it is always better to do it little by little.
3. Let your chocolate sit at room temperature.
4. Separate 4 egg whites from yolks ; then , in a separate bowl, beat the egg whites until stiff with the hand held mixer. Add in a pinch of salt while beating. When you hit soft peaks form, add in 125 grams of sugar little by little. You’ll know you´ve hit stiff peak stage when you have glossy peaks that stand straight and the sugar has dissolved.
5. When the buttery chocolate is at room temperature, add the egg yolks one by one, stirring each yolk until each one is integrated.
6. In batches, add the meringue to the chocolate mixture and mix with a spatula with slow folding movements, a bottom-to-top and top-to-bottom motion, so it doesn’t deflate. Then, add in the whipped cream and combine with the same folding technique until well integrated.
7. Line 8 inch cake pan with parchment paper ; thus, later it will be easier and cleaner to unmold the cake. Dip the Maria cookies in milk and place them on the base of the mold. Fill the cake pan with the mixture and cookies, making sure you don´t leave gaps. The order is the following: cookies – mixture – cookies – mixture.
8. Once you’ve assembled the cake, put it in the fridge overnight so that it’s ready for the next day. Et voilà … You have for dessert a delicious chocolate mousse cake!
In a bowl, whip heavy whipping cream with a hand held mixer for 3 minutes. Set aside.
Melt the dark chocolate in a microwave together with the butter.
Let your chocolate sit at room temperature.
Separate egg whites from yolks; then, beat the egg whites until stiff with an electric hand mixer. Add in a pinch of salt while beating. When you hit soft peaks form, add in the sugar little by little.
Now that the buttery chocolate is at room temperature, add the egg yolks one by one, stirring each yolk until each one is integrated.
In batches, add the meringue to the chocolate mixture and mix with slow folding movements so it doesn’t deflate. Then, add in the whipped cream and combine with the same folding technique until well integrated.
Line 8 inch cake pan with parchment paper.
Dip the Maria cookies in milk and place them on the base of the mold.
Fill the cake pan with the mixture and cookies, making sure you don´t leave gaps. The order is the following: cookies – mixture – cookies – mixture.
Once you’ve assembled the cake, put it in the fridge overnight so that it’s ready for the next day. Et voilà … You have for dessert a delicious chocolate mousse cake!
This panna cotta recipe with raspberries and chia seeds is very easy to make, and it won’t take you any time at all!
Served in cocktail glasses, this panna cotta is a very colourful and elegant dessert for any special occasion at home. However, It’s not just the way it looks, but also the way it tastes. The texture of this elegant Italian dessert is pure creaminess.
You can add a mint leaf to give a wild and colourful touch to the raspberries.
It is a cold, sunny October morning. The day invites me to put on my coat and take a walk among the autumn trees. So I decide to go for a walk!
I walk through the Retiro Park in Madrid and, surrounded by nature, I start thinking about the benefits of chia seeds. They are good for the bones, reduce cholesterol, regulate intestinal transit and help to lose weight. These chia seeds are tiny but with a multitude of healthy properties.
On my back back home, I stop by the supermarket. I buy sugar, whipping cream, vanilla extract, gelatin sheets, chia seeds and raspberries.
How to Make Panna Cotta with Raspberries and Chia Seeds
1. In a bowl, pour cold water and soak in two gelatin sheets for 10 minutes, so they will hydrate.
2. In a pot, add 500 ml of whipping cream and 50 grams of sugar. Now stir with a wire whisk over medium heat ( level 6 if you´re using glass-ceramic ) until combined.
3. Add in one tablespoon of vanilla extract and two tablespoons of chia seeds.
4. When the mixture is boiling, add in two gelatin sheets and stir until dissolved.
5. Once the gelatin sheets have dissolved, turn up the heat for about 10 seconds and stir well. Then, turn off the fire.
6. Allow the mixture to cool at room temperature for about 10 minutes before pouring it in small glasses. Then, put the panna cotta to chill in the refrigerator for three hours.
7. Top with raspberries and, if you like, decorate with a mint leaf to give a wild and colourful touch.
8.Et voilà … You now have made a delicious panna cotta ready to delight your guests.
Pumpkin pie is a delicious dessert to eat on autumn evenings or a perfect snack whether you’re celebrating Halloween with the little ones.
This recipe for pumpkin pie is from Will, a friend of Victor’s who wanted to share this recipe with us when he found out we were creating this blog. Will is a true artist in the kitchen, so I guarantee you will love this cake.
I’m warning you that this pumpkin pie recipe is going to be a discovery if you haven’t tried it before. I have to admit I’ve never been a big fan of pumpkin recipes … until today! I would define this dessert as a delicious autumn delicacy.
We are making this homemade cake on Halloween. The base of the pie is made of biscuit; and the filling has a smooth and creamy texture.
What are you going to dress up as this Halloween?
Is pumpkin season! I bought cut pumpkin for the cake and whole pumpkins with decorative motifs. But I’m sure my kids will get more out of pumpkins with their imagination.
Now that I’m in the kitchen about to make this delicious cake, they are making disguises with their grandmother.
How to Make Pumpkin Pie
Preheat the oven to 356°F ( 180°C ).
In a food processor, add 300 grams of Digestive biscuits and 25 grams of coconut oil (or butter). Crush at high speed for 4 seconds. You will get a well-mixed powder. If you don’t have a food processor, you can crush the biscuits with a hand blender.
Pour the biscuit powder in the 11-inch ceramic baking dish and press it down firmly with the back of a spoon until obtaining the shape of the mould.
In a saucepan, pour water and add 750 grams of pumpkin. Put it over medium heat until boiling. If the texture of the pumpkin has soften, remove the peel and mash the pumpkin with a fork or hand blender to a puree.
In a bowl, add the pumpkin puree and 4 eggs. Beat the mixture with a hand blender or electric mixer until well combined. Add to the mixture 150 grams of brown sugar; a teaspoon of: pink salt, nutmeg and cinnamon; a tablespoon of vanilla extract; 150 grams of whipping cream and 2 tablespoons of flour.
Pour the mixture into the ceramic mould over the biscuit base and bake for 45 minutes.
When you take it out of the oven, allow the cake to cool tp room temperature for about 10 minutes and then put it to chill in the fridge for two hours.
If you have little ones at home and you’re wondering if they’ll like pumpkin pie … they definitely will! Another delicious tart your kids will lick their fingers with is this chocolate cake.
Pumpkin Pie Recipe
This pumpkin pie a delicious dessert to eat on autumn evenings or a perfect snack whether you're celebrating Halloween with the little ones.
In a food processor, add oatmeal biscuits and coconut oil (or butter). Crush at high speed for 4 seconds.
Pour the biscuit powder in the ceramic baking dish and press it down firmly with the back of a spoon.
In a saucepan, pour water and add the pumpkin. Put it over medium heat until boiling. If the texture of the pumpkin has soften, remove the peel and mash the pumpkin with a fork or hand blender to a puree.
In a bowl, add the pumpkin puree and eggs. Beat the mixture with a hand blender or electric mixer until well combined. Add to the mixture brown sugar, pink salt, nutmeg, cinnamon, vanilla extract, whipping cream and flour.
Pour the mixture into the ceramic mould over the biscuit base and bake for 45 minutes.
When you take it out of the oven, allow the cake to cool tp room temperature for about 10 minutes and then put it to chill in the fridge for two hours. Et voilà! You have made a delicious pumpkin pie!
This salted caramel panna cotta recipe will surprise you with how easy it is to make!
Although it is very easy to make, you need to follow every step of this recipe so that this Italian dessert comes out delicious and, as consequence, makes you look like a haute cuisine chef!
I warn you about this sweet treat, it can be addictive! The moment you push the spoon through the caramel barrier to reach the panna cotta and bring it to your mouth, your palate will enter in a world of new experiences.
If you want to prepare this dessert for a dinner party, I recommend you to start preparing it at least 4 hours in advance, or also make it the day before.
Mmm… the whole kitchen smells of caramel. This is one of the pleasures of making this dessert!
How to Make Salted Caramel Panna Cotta
First, you prepare the panna cotta:
1. In a bowl, pour cold water and soak in two gelatin sheets for 10 minutes, so they will hydrate.
2. In a pot, add 500 ml of whipping cream and 50 grams of sugar. Now stir with a wire whisk over medium heat (level 6 if you´re using glass-ceramic ).
3. When the mixture is boiling, add in the two gelatin sheets and stir until dissolved.
4. Once the gelatin sheets have dissolved, turn up the heat for about 10 seconds and stir well. Then, turn off the fire.
5. Allow the mixture to cool at room temperature for about 10 minutes before pouring in small glasses. Then, put the panna cotta to chill in the refrigerator for three hours.
6. When making the caramel, in a saucepan, add 100 grams of sugar and put it over medium heat ( level 6 if you´re using a glass-ceramic ). Do not stir it with a spoon; just shake and tilt the pan gently until sugar browns evenly. As you see the first boiling bubble, add in 10 grams of salted butter and stir until intregrated. Then, add in 100 ml cream and stir until well combined.
7. Set aside the caramel and let it sit at room temperature.
Three hours later…
8. Once the panna cotta is set, pour the caramel on top and put it back in the fridge for 30 minutes.
9. Et voilà … You now have made a delicious salted carmel panna cotta!
Homemade custard, or natillas, belongs to the wide range of desserts that my grandmother used to make us. Therefore, when I eat this homemade dessert, it reminds me of my childhood.
I remember when we used to go to my grandmother’s house for Sunday lunch. I was very happy visiting my grandmother. First, I loved enjoying quality time with her. In addition, I knew what dessert was going to be served after every Sunday meal: natillas!
She always made us this dessert because she knew we all loved it.
When I started making natillas for the first time, I realised that it was easier than I thought. It was delicious, almost as much as my grandmother’s custard.
It is a very easy dessert to make since it is made of simple ingredients such as milk and eggs. You can give your own touch by flavouring it to your taste, with either just a cinnamon stick, or two lemon peels or one lemon peel and one orange peel. In Spain we like to give it a citrus aroma.
By the way, remember to peel the lemon and orange peels without the white part.
How To Make Spanish Homemade Custard
1. First step: to flavour the milk. In a saucepan, add 800 ml. of milk and one cinnamon stick. Put it over medium-high heat until it starts to boil. Pour the rest of the milk in a glass (200 ml.).
2. Meanwhile, add one spoonful of cornstarch into the glass of milk ( 200 ml. ) that you have set aside, and stir until dissolved.
3. In a separate bowl, beat 8 egg yolks with an electric hand mixer together with 100 grams of sugar and the glass of milk with cornstarch.
4. Once the milk mixture starts to boil, remove it from the heat.
5. Pour the milk through a strainer into the bowl with the egg yolk mixture and stir with a fork.
6. Put the mixture in a saucepan over low heat. With the help of a wooden spoon, stir continuously to prevent the mixture from boiling and the yolks from curdling.
7. You will see foam coming out, keep stirring until it disappears. When the foam is gone, the custard is done. Remove from heat.
8. Strain the custard through a sieve into a deep bowl and let it chill in the refrigerator for a couple of hours until completely cooled. Et voilà! You have your custard ready to taste!