Tiramisu is one of the best-known and most ancient recipes of Italian cuisine.
It is a spoon dessert made up of layers of ladyfingers soaked in coffee and stuffed with a mascarpone-based cream.
The origins of tiramisu are uncertain and at least three regions contend for its origins: Piedmont, Friuli Venezia Giulia, and Veneto.
What remains certain is that the Tiramisu recipe has now become famous all over the world.
Let's find out the NoPineappleOnPizza step-by-step process.
100 gr (3.5 oz) of white sugar
500 gr (17 oz) of mascarpone cheese
300 gr (10.5) of savoiardi biscuits (aka ladyfingers biscuits)
3 cups of cold coffe
Separate the yolks from the whites and add them to the sugar.
Whip the yolks well with an electric mixer or a planetary mixer until the mixture is light and fluffy. Then add the mascarpone at room temperature.
In another container, whip the egg whites until stiff peaks. Then add them to the egg yolks beaten with the sugar, a little at a time, stirring gently from the top so as not to disassemble them
We create a layer of mascarpone cream on the bottom of a baking dish (about 20x20 cm square size). We arrange the ladyfingers (quickly dipped on both sides in cold and unsweetened coffee) next to each other, forming the first layer.
Cover the ladyfingers with the cream, then another layer of ladyfingers and finally again with the cream
We put the Tiramisu in the refrigerator for about three hours.
We conclude, before serving, by sprinkling plenty of bitter cocoa over the entire surface of the Tiramisu.
For extra deliciousness, add Nutella between the layer.
Try and let us know!