The Easy 10 Minute Classic Tiramisu Recipe

2019-03-29

This Recipe
Cuisine: Italian Cuisine
Course: Plated Dessert, Dessert, Layer Cake, Tiramisu
Difficulty: Easy
Category: Course
Yield: 7 assiettes de 11 cm x 8 cm
Servings: 7
Preparation Time: 30 Minutes

Readiness Time: 2 H

This Post
Author : FX (François-xavier)
Category: Recipe
Posted on: Friday March 29, 2019
Comments : No Comment
Languages : English | Français

Ingredients
Ladyfingers, Cocoa Powder, Coffee, Mascarpone, Eggs,

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La version Française se trouve ICI

The Easy 10 Minute Classic Tiramisu Recipe

Don't forget to share your photos once you tried this recipe! HERE

About this recipe

I already showed you a few recipes of tiramisus (HERE), and they are just all excellent !

Here is a new recipe, which is probably the easiest and fastest. It's actually the original one, and it's delicious

Of course, I couldn't resist to make it better, by adding a bit of Amaretto for instance, but for the rest, here's the original, simple and delicious recipe

Origin of the recipe

Tiramisu translates into Italian "pick me up". The way we make it today is different from the very first one : we use mascarpone nowadays, an Italian cheese which is the signature of the dish

The Tiramisu history:

Some say tiramisu originated at the end of the 17th century in Siena, in honor of Grand Duke "Cosimo III"
During the renaissance, Venitian cooks claimed Tiramisu was in fact an Aphrodisiac meal
Most agree that the dish (and its name) was first created by a confectioner named Roberto Linguanotto, owner of "Le Beccherie", a restaurant in Treviso, Italy

Le Beccherie
Piazza Ancilotto, 9
31100 Treviso TV, Italy
Tél:+39 0422 540871

All recipes of Tiramisu

The Easy 10 Minute Classic Tiramisu Recipe
(THIS RECIPE)
Christophe Felder’s Strawberry Tiramisu

All the Recipes of Tiramisu are HERE

Ingredients

For 7 servings, 4.33" (or 4 21/64" or 11 cm) x 3.14" (or 3 5/32" or 8 cm) in size

Biscuits

21 Ladyfingers. Best choice is Italian ladyfingers called "savoiardi"

Mascarpone Cream

4 Eggs. ½ Cup or 200 grams

⅓ Cup Sugar (80 grams)

1 ½ Cup Mascarpone Cheese (360 grams)

Syrup

1 Cup Coffee (200 grams)

2 teaspoons Sugar (12 grams)

Optional

2 Tablespoons Almond liquor (25 grams)

1 Tablespoon Kahlua Liquor (20 grams)

1 tablespoon of Vanilla Extract

Topping

some Cocoa Powder

For 5 servings, 4.33" (or 4 21/64" or 11 cm) x 3.14" (or 3 5/32" or 8 cm) in size

Biscuits

15.7 Ladyfingers. Best choice is Italian ladyfingers called "savoiardi"

Mascarpone Cream

3 Eggs. ⅓ Cup or 150 grams

¼ Cup Sugar (60 grams)

1 Cup Mascarpone Cheese (270 grams)

Syrup

⅔ Cup Coffee (150 grams)

1 teaspoon Sugar (9 grams)

Optional

1 Tablespoon Almond liquor (18.7 grams)

1 Tablespoon Kahlua Liquor (15 grams)

¾ tablespoon of Vanilla Extract

Topping

some Cocoa Powder

For 3 servings, 4.33" (or 4 21/64" or 11 cm) x 3.14" (or 3 5/32" or 8 cm) in size

Biscuits

10.5 Ladyfingers. Best choice is Italian ladyfingers called "savoiardi"

Mascarpone Cream

2 Eggs. ¼ Cup or 100 grams

3 Tablespoons Sugar (40 grams)

¾ Cup Mascarpone Cheese (180 grams)

Syrup

½ Cup Coffee (100 grams)

1 teaspoon Sugar (6 grams)

Optional

2 teaspoons Almond liquor (12.5 grams)

2 teaspoons Kahlua Liquor (10 grams)

½ tablespoon of Vanilla Extract

Topping

some Cocoa Powder

You will need...

Italian Ladyfingers Pavesini

Ghirardelli Ground Cocoa

Cocoa Powder Valrhona

Hand Mixer

Stainless Steel Mixing Bowl

KitchenAid Silicone Spatula Set

Le Creuset Silicone Spatula

Au Gratin Dishes

Wilton Offset Spatula

Steps

The Cream

1. Start with the Mascarpone Cream : Separate the 4

egg whites

and

yolks

2. Whisk on high speed the 4

Egg Yolks

and the

Sugar

(⅓ Cup or 80 g)

3. You may use either a stand mixer (like a Kitchen Aid appliance) or an electric beater

4. Whisk for

5 minutes

until the batter is light in color and airy

Hand Mixer

5. Add in the

Mascarpone Cheese

(1 ½ Cup or 360 g) and whisk until smooth

6. In another bowl, beat the 4

Egg Whites

, but not too firm

7. Transfer the beaten egg whites into the cream bowl

8. Do not whisk ! You would destroy the egg whites texture

9. You need to gently "fold" into the batter with a rubber spatula

Stainless Steel Mixing Bowl

KitchenAid Silicone Spatula Set

Le Creuset Silicone Spatula

The ladyfingers

I recommend the Italian brand "Pavesini" for the

Ladyfingers

(21)

Italian Ladyfingers Pavesini

The syrup

10. For the syrup, simply mix and stir the

Coffee

(1 Cup or 200 g), the

Sugar

(2 teaspoons or 12 g) and the

Vanilla Extract

(1 tablespoon)

11. Optionally, you may add in the

Almond liquor

(2 Tablespoons or 25 g) (Amaretto) and the

Kahlua Liquor

(1 Tablespoon or 20 g)

12. Dip into the syrup the

Ladyfingers

(21)

13.

You may want to use Italian ladyfingers called "savoiardi" : they are the best choice for tiramisu

14.

Do not soak ! Just dip lightly

Assembling

15. Place those soaked biscuits into individual plates

Au Gratin Dishes

16. Pour in the cream into those plates

17. Spread the cream with an offset Icing Spatula

Wilton Offset Spatula

18. Sprinkle with

Cocoa Powder

(will avoid the cream to turn yellow)

19.

Refrigerate for about

2 hours

or more

Ghirardelli Ground Cocoa

Cocoa Powder Valrhona

Result

After the tiramisu is cooled down...

In fact I prefer making this dessert the day before serving. I find that the texture and the tastes are just better the next day...

All recipes of Tiramisu

The Easy 10 Minute Classic Tiramisu Recipe
(THIS RECIPE)
Christophe Felder’s Strawberry Tiramisu

All the Recipes of Tiramisu are HERE

All recipes of Layer Cakes

The Love Napoleon Cake (millefeuille), by Stéphane Glacier

The Love Napoleon Cake (millefeuille), by Stéphane Glacier
The Apricot Mousse Cakes
The Easy 10 Minute Classic Tiramisu Recipe
(THIS RECIPE)
French Mango Coconut Charlotte
Christophe Felder’s Strawberry Tiramisu

All the Recipes of Layer Cakes are HERE

The result and the pix

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Comments for This Recipe

Cooking with the same ingredients ?

What else to cook with Ladyfingers

French Mango Coconut Charlotte
Christophe Felder’s Strawberry Tiramisu

What else to cook with Cocoa Powder

Thomas Keller’s Chocolate Bouchons (French brownie cakes)

Felder’s Chocolate Crêpes, Lime sauce
Thomas Keller’s Chocolate Bouchons (French brownie cakes)

What else to cook with Coffee

Julia’s Child 3 Chocolates Queen of Sheba (reine de saba)

Julia’s Child 3 Chocolates Queen of Sheba (reine de saba)

What else to cook with Mascarpone

The Swan of Bel-Air (Mandarine Hazelnut for Cyril Lignac) (Le Meilleur Pâtissier)

The Strawberry Tart
Vincent Boué’s Apple Teacake
The Swan of Bel-Air (Mandarine Hazelnut for Cyril Lignac) (Le Meilleur Pâtissier)
Christophe Felder’s Mascarpone Cream
Michalak’s easy Mascarpone Cream

Rating:

4 / 5

30 people rated

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