Tiramisù (Mascarpone cheese and ladyfingers dessert)
- Energy Kcal 544
- Carbohydrates g 42.2
- of which sugars g 30.5
- Protein g 13.1
- Fats g 35.8
- of which saturated fat g 19.49
- Fiber g 1.4
- Cholesterol mg 259
- Sodium mg 151
- Difficulty: Easy
- Prep time: 40 min
- Serving: 8 people
- Cost: Average
- Note + 2 hours of rest in the fridge
Back in the day, grandmothers used to prepare a breakfast that we might call humble today, but was considered very rich at the time! Today the recipe is still unchanged, just break a very fresh egg into a glass, beat it with sugar, and add coffee or hot milk, for children, or Marsala wine or aniseed for adults. This marvelous cream gave rise to mascarpone cream used to make Tiramisù (mascarpone cheese and ladyfingers dessert). This is the best Italian dessert, the most popular and beloved of them all, and it has also birthed many other versions, even an egg-free Tiramisù! There is also a strawberry and Nutella tiramisù! Although the origins of this famous dessert are unclear, because it is disputed between the regions of Veneto, Friuli-Venezia Giulia, Piedmont, and Tuscany, it remains a cornerstone of Italian cuisine and it's widely prepared from North to South. Unfortunately, we weren't able to find out who invented it, but we can certainly teach you how to prepare your best tiramisù ever. So here's the recipe: try it and let us know what you think!
- Ladyfingers 11 oz (300 g)
- Eggs 4 (220 g) - very fresh (medium sized)
- Mascarpone cheese 2 ¼ cups (500 g)
- Sugar ½ cup (100 g)
- Coffee 1 ⅓ cup (300 g) - strong, freshly brewed on the stove (and sweetened to taste)
- Unsweetened cocoa powder to taste - for the surface
How to prepare Tiramisù (Mascarpone cheese and ladyfingers dessert)
To prepare tiramisù, start with very fresh eggs: carefully separate the egg whites from the yolks 1, remembering that to whip the egg whites well they must not contain any trace of yolk. Then whip the egg yolks with a hand mixer, pouring in only half of the sugar 2. As soon as the mixture has become clear and frothy 3,
and with the mixer still running, you can add mascarpone cheese, little by little 4. When all the cheese is incorporated, you will have obtained a thick and compact cream; set it aside 5. Clean the mixer attachments very well and beat the egg whites, pouring in the remaining sugar a little at a time 6.
Whisk them into stiff peaks 7; you will know they're ready if the mixture does not move when you overturn the bowl. Take a spoonful of egg whites and pour it into the bowl with egg yolks and sugar and stir vigorously with a spatula, to thin the mixture 8. Then proceed to add the remaining egg whites, little by little, stirring very gently from bottom to top 9.
Once ready, place a generous spoonful of cream on the bottom of a 12x8in baking pan and spread it evenly 11. Then soak the ladyfingers for a few moments in the cooled coffee, which you will have sweetened to your liking (we added only 1 teaspoon of sugar) 12,
first on one side and then the other. 13. Arrange the soaked ladyfingers on top of the cream 14, side by side, to create the first layer, over which you will spread part of the mascarpone cheese cream 15.
Make sure to level it carefully so that you have a smooth surface 16. Continue to arrange the coffee-soaked ladyfingers 17, then add another layer of cream 18.
Level the surface 19, sprinkle it with unsweetened cocoa powder, and allow it to set in the fridge for a couple of hours 20. Your Tiramisù is ready to be enjoyed 21!
The origins of Tiramisù, which is a mascarpone cheese and ladyfingers dessert, are very uncertain because every region would like to have "invented" this delicacy: this has given rise to a sort of dispute between Tuscany, Piedmont, Friuli-Venezia Giulia, and Veneto. There are many legends related to this dessert, which has even been said to have aphrodisiac qualities. The official version places the birth of Tiramisù in the 17th century, in Siena, when some confectioners decided to prepare a dessert to celebrate the arrival of the Grand Duke of Tuscany, Cosimo de Medici. They decided that the dessert had to reflect the personality of the Grand Duke: it had to be an important and tasty dessert, while being prepared with simple ingredients, and, crucially, it had to be extremely delicious because Cosimo truly loved desserts. This is how our Tiramisù was born, which at the time was called "Duke's Soup" in honor of Cosimo de Medici, who brought the recipe to Florence and made it known throughout Italy. The legend also says that the "Duke's soup" became the favorite dessert among the nobles, who attributed aphrodisiac and stimulating properties to it: hence the name Tiramisù, which means "pull me up". The unofficial version, on the other hand, says that it was a pastry chef from Turin who invented this mascarpone cheese and ladyfingers dessert in honor of Camillo Benso, the Count of Cavour, to support him in his difficult task of unifying Italy. Even the Veneto region has its own version of this: it seems that Tiramisù was invented in the restaurant "el Toulà" in Treviso, which was near a brothel and served precisely to "pull you up".
You can store Tiramisù in the fridge, well covered, for a couple of days at most.
It can also be frozen for approximately 2 weeks.
If you like, you can add dark chocolate flakes or chocolate chips.