Original Tiramisu Recipe
One of my family’s favourite desserts is the original tiramisu recipe in a homemade version with mascarpone and marsala wine.
Weekends promise a sweet allowance, and why not rediscover the pull-me-up classic of the 80s, Tiramisu. When it comes to tiramisu making there are at least two schools: one that swears to a creamy custard-type kind of dessert, and one that is firmer, more like a cake. My version belongs to the last category, but you can soften it up by folding 1 dl whipped cream or 2 stiffly whisked egg whites in the cream. This will change the texture and add extras fat – for those who need it – or extra volume.
You can also regulate the taste and the texture by drowning the savoyardi or ladies fingers in more coffee and liqueur, but in my experience there is a messy line between soaked and disintegrated, so I would not recommend it to first timers, although tiramisu is very difficult to spoil once you have got the right ingredients.
Ingredients
4 egg yolks
4 tbsp sugar
500 g mascarpone
>2 cups cold espresso coffee
4 cl Marsala wine
150 g savoyardi (ladies fingers)
Grated zest of 1 organic lemon
Unsweetened cocoa powder
Preparation
With an electric mixer whisk egg yolks and sugar in a bowl until the mixture is white and you can no longer see the small grains of sugar. Have patience.
Add one spoon of mascarpone and stir it in with the mixer, before you fold the sugared eggs in the mascarpone.
Now add the grated lemon zest
Spread a little mascarpone cream over the bottom of a serving dish
Pour coffee and marsala in a deep plate and dip each savoyardi lengthwise in the liquid, before you make a layer of biscuits in the dish.
Cover the savoyardi biscuits with a layer of mascarpone cream according to the lasagna principle.
Make a new layers till all ingredients have been used, ending off with a layer of cream.
Cover the tiramisu and leave it in fridge for at least 5 hours.
Dust the Tiramisu with cocoa before serving.
Other Italian desserts like this tiramisu recipe:
Bonet recipe – Cocoa, caramel and macaroon pudding
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You really can't go wrong with tiramisu, so congrats for spreading the wealth with this recipe.
My Italian wife has made this dessert for pretty much everyone we've ever met, and not one person didn't ask for second helpings!
Buono!
Yummy! I love Tiramisu. Apart from the ingredients you’ve mentioned, I always add some homemade whipped cream too. Delicious!
I add whipped cream too sometimes, when I’m not thinking about the calories. But if you eat it the same day, I think it is just as good without the cream.
My favorite dessert, and that is exactly how I like it. I have tried the version with rum instead of marsala. Good, but nothing like original. Here in US they make it without alcohol.
Yuck :D
… excellent recipe for a modern tiramisù but not the original tiramisù
* lacks the egg whites
* coffee must be hot, but not very hot
* marsala wine is used just in Sicily.
… but the tiramisù was a recipe for each region and every italian makes the best tiramisù of the world!…
Good tasting!