The Easy 10 Minute Classic Tiramisu Recipe
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
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
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
The ladyfingers
I recommend the Italian brand "Pavesini" for the Ladyfingers (21)
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
Place those soaked biscuits into individual plates
15. Pour in the cream into those plates
16. Spread the cream with an offset Icing Spatula
17. Sprinkle with Cocoa Powder (will avoid the cream to turn yellow)
18. Refrigerate for about 2 hours or more
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...
