I am not really sure this delicious dessert needs an introduction…I might have never met anyone in my life that hasn’t tried it at least once. Well, this also needs a clarification. You might have tasted a Tiramisù, but it doesn’t necessarily mean that it was an Italian one! In Belgium for example they change the base and they use the typical local biscuits, Speculoos, which can also be good in taste but it’s not what we usually call a Tiramisù!
Needless to say, Italians are so proud of this dessert, it is often the king of family lunches, the easiest way to make foreign friends happy, ace in the hole for anyone who wants to impress their guests. And yet, there are differences among all the Tiramisù that I have tried in my life in Italy as well, depending on the region, on the personal habits, or on the degree of attachment to tradition. I once had a boyfriend who was a chef, and he loved to put small chocolate flakes in the mascarpone cream and also a drop of anise.
What I am proposing you here instead is a classic, very simple Tiramisù recipe, the way my mom makes it (actually I took these pictures at my family’s place). Yes, by this time you already know she is one of my primary inspirations, but it’s not my fault if she makes such mouth-watering food!
The only exception to tradition my mom allows to herself is the use of Pavesini instead of of the more classic Savoiardi (ladyfingers), but this is such a common practice nowadays in Italy, that I would say the Pavesini is the new classic. Pavesini are sweet, light, typical Italian biscuits produced a famous company called Pavesi. And if you are wondering why in my family we prefer them to Savoiardi, I would say:
-they are smaller so easiest to fit in a whatever tray;
-their consistency makes them perfect to be soaked, as they risk less to get “oversoaked”
-they are lighter and easier to digest, with almost no fat
-their delicate taste makes them perfect for every kind of Tiramisù
Except from that, this is a classic, creamy, delicate, addictive Tiramisù with coffee and mascarpone cream, the kind of dessert you can’t stop eating! Most important thing, it is one of easiest desserts to prepare. And what a satisfaction it gives!
Italian classic Tiramisu
Ingredients (for a tray of 8 x 11 inches)
17 oz (500 gr.) mascarpone
8 or 10 tbsp white sugar (depends on your taste)
1 or 2 cups coffee
In two different bowls, separate the egg yolks from the whites; set the whites aside.
Beat egg yolks and sugar together in a large bowl with an electric mixer until it thickens. Add the mascarpone and mix, until blended and creamy.
In the meantime, prepare coffee. I use an Italian moka machine, but you can use every kind of machine. Just make at least 1 cup coffee, I always make more to be sure to have enough. I add just 1 tsp sugar, but that depends on how sweet you want it to be.
Now, beat egg whites with a hand mixer until they form firm, stiff peaks. Using a silicone spatula, gently fold egg whites into the mascarpone mixture.
Pour the coffee into a shallow bowl and dip each biscuit quickly on both sides. Lay them side by side to cover the base of the dish. Cover the biscuits with 1/4 of the cream, and repeat layers other three , ending with a layer of mascarpone cream.
Dust the surface with cocoa powder and refrigerate for at least 6 hours.
If you are really into Tiramisù, check also this version with Limoncello and red fruits!
Italian Classic Tiramisù
The Italian classic Tiramisu, so creamy and delicate, with mascarpone cream and coffee!
- 17 oz (500 gr.) mascarpone
- 3 eggs
- 8 or 10 tbsp white sugar (depends on your taste)
- 1 or 2 cups coffee
- cocoa powder
- Step 1 In two different bowls, separate the egg yolks from the whites.
- Step 2 Set the whites aside.
- Step 3 Beat egg yolks and sugar together in a large bowl with an electric mixer until it thickens.
- Step 4 Add the mascarpone and mix, until blended and creamy.
- Step 5 In the meantime, prepare coffee – at least 1 cup.
- Step 6 Now, beat egg whites with a hand mixer until they form firm, stiff peaks.
- Step 7 Using a silicone spatula, gently fold egg whites into the mascarpone mixture.
- Step 8 Pour the coffee into a shallow bowl and dip each biscuit quickly on both sides.
- Step 9 Lay them side by side to cover the base of the dish. Cover the biscuits with 1/4 of the cream, and repeat layers other three , ending with a layer of mascarpone cream.
- Step 10 Dust the surface with cocoa powder and refrigerate for at least 6 hours.