Tiramisu is the youngest classic Italian dessert. For the first time this recipe appeared in the recording in the 80s of the last century. The name, which should be translated as "cheer up", very accurately reflects the effect that a mixture of strong coffee and sweet cream with a little alcohol should have.
Step-by-step recipe for tiramisu
Classic tiramisu differs from all other versions of the popular dessert in that the recipe necessarily uses natural coffee, cream on egg yolks and Marsala dessert Sicilian wine, sweet and strong.
You will need:
- 4 egg yolks;
- ½ tbsp. granulated sugar;
- ½ cup of Marsala wine
- 500 g mascarpone;
- 1 tbsp. cream with a fat content of at least 30%;
- 2 cups of strong espresso coffee;
- 3 tbsp. spoons of brandy;
- 3 tbsp. tablespoons of powdered sugar;
- 48 pieces of savoyardi cookies;
- 2 teaspoons of natural cocoa powder.
Put the egg yolks with sugar and wine in a large metal bowl and place in a container of boiling water over the fire. Beat the mixture with a mixer, stop when the mixture doubles in volume and becomes thick and pale. It will take about 5 minutes to cook. Remove from heat and add mascarpone and whisk again. Whisk the cream until stiff peaks and gently, using a silicone spatula, add to the egg cream. Do not stir, but add the mass, as it were, to maintain airiness.
Whisk the cognac, espresso and icing sugar in a wide, but not deep bowl. Dip the savoyardi cookies one at a time in the liquid and place them in a single layer in a 20 x 25 cm mold. Once the layer is finished, spread half of the cream on top of it, then add the remaining cookies and cover with the cream again. Sift the cocoa powder through a fine sieve for dessert and put the tiramisu in the refrigerator for at least 8 hours. Cut the dessert into portions before serving.
Homemade tiramisu recipe with Irish liqueur
This step-by-step tiramisu recipe features the famous Irish Baileys liqueur. The creamy coffee taste of this drink transforms an ordinary Italian dessert into an original one.
You will need:
- 400 g savoyardi cookies;
- 250 ml of Baileys liqueur;
- 300 ml of strong black coffee;
- 2 large chicken eggs;
- 75 g granulated sugar;
- 500 g mascarpone;
- 30 g of natural dark chocolate.
Mix strong black coffee with 175 ml of Irish liqueur. Dip the cookies one at a time into the mixture. Do not keep the Savoyardi in liquid for too long, as these light, dry, spongy biscuits absorb the coffee-liqueur mixture very quickly and can get wet. Spread the savoyards in a square shape with a side of 20-22 cm.
Take eggs and separate the white from the yolk. Whisk the whites and sugar into a thick, pale yellow mass, add the remaining liqueur and mascarpone and beat again. Take the egg whites and beat them with a mixer until firm peaks. Combine the whites with the yolk cream using a cooking spatula. Pour half of the cream into a mold.
Dip the remaining Savoyardi in the coffee and liqueur mixture and place on top of the cream in one layer. Spread the light cream over the cookies again and refrigerate overnight. Grate the dark chocolate on a medium grater and sprinkle with crumbs over the dessert before serving.
Step-by-step recipe for tiramisu with Guinness
Sweets are loved not only by children and women, but also by many men. They might like a dessert recipe that uses the dense, bitter Guinness beer.
You will need:
- 12 savoyardi cookies;
- 1 cup of espresso coffee;
- 2 chicken eggs;
- 250 g mascarpone;
- 3 tbsp. tablespoons of granulated sugar;
- 250 ml of Guinness beer;
- ¼ cups of Amaretto liqueur;
- 250 ml whipped cream;
- chocolate chips for decoration.
Divide the eggs into yolks and whites. Beat the yolks with sugar until a dense creamy mass is formed, mix with mascarpone and 3 tablespoons of Amaretto liqueur. Whisk the egg whites until soft peaks. Combine the whipped egg whites with the whipped cream and yolk mixture in a gentle folding motion, being careful to maintain volume.
In a bowl, combine the beer, leftover liquor, and coffee. Dip the cookies one at a time in the coffee / alcohol mixture and place in wide glass goblets, then spread the cream on top. Repeat until the ingredients run out. Decorate with chocolate and refrigerate for a few hours.
A simple recipe for tiramisu with white chocolate and peaches
This delicious dessert is perfect for a summer day. Adding peaches and replacing spirits with a light wine is a clever move to achieve a less intense flavor.
You will need:
- 100 ml of semi-dry or dry white wine;
- 50 g + 1 tbsp. a spoonful of fine granulated sugar;
- 10 g fresh lemon zest;
- 1 teaspoon vanilla extract;
- 300 ml of cream with a fat content of at least 30%;
- 200 g mascarpone;
- 2-3 peaches;
- 50 g of white chocolate;
- 200 g savoyardi.
Pour white wine into a saucepan, add vanilla extract, 50 grams of sugar and lemon zest. Simmer for 3-5 minutes, stirring occasionally. Set aside to chill.
Cut the peaches in half, remove the seeds and cut the pulp into slices no more than a centimeter thick. Whisk the cream until soft peaks form. Then whisk the mascarpone with the remaining sugar. Combine both masses with a pastry spatula using light folding movements. If the cream is too thick, add a little heavy cold milk to it.
Put a layer of biscuits in glass serving tins, pour over the thickened wine syrup, put the fruit slices and put the cream in the last layer. Repeat until the ingredients run out. Grate the chocolate on a coarse grater and sprinkle the dessert with shavings. Refrigerate for a few hours. You can make this dessert not only with peaches, but also with raspberries, strawberries or other berries or juicy fruits. The main thing is to observe the proportions.
