This recipe for tiramisu will conquer the palates of your guests, friends and family members.
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 favourite sweet 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 for 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 traditional 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.
Authentic Italian 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. Gradually add the meringue into the yolk mixture with a spatula. Stir with encircling movements. When everything is well combined, pour a tablespoon of rum into the mixture and continue stirring withencircling movements.
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!
Italian Tiramisu Recipe
- 4 large size eggs
- 100 grams of icing sugar
- 500 grams tempered mascarpone cheese (Galbani)
- 1 tablespoon rum
- 2 cups black coffee
- 16 Savoiardi lady fingers
- 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 with a spatula with encircling movements. When everything is well integrated, pour a tablespoon of rum into the mixture and continue stirring with encircling movements.
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!