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Homemade classic tiramisu

Homemade Classic Tiramisu

No-bake, party-worthy, and it melts in your mouth! Homemade classic tiramisu is an Italian no-bake dessert you can make right at home. It's delicious and easy, combining a delicate cream, soft ladyfingers, and a creamy coffee flavor. You'll want to savor every spoonful.

Victoria

Recipe author

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Composition / ingredients

Servings:

Ladyfingers (Savoiardi) (ladyfinger cookies)

200

Mascarpone

250

Sugar

Eggs

Coffee (strong coffee or espresso)

Cocoa powder

Brandy (or coffee liqueur)

Vanilla extract (optional)

0.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 19 % 10 g

Fats 28 % 15 g

Carbohydrates 53 % 28 g

297 kcal

GI: 14 / 57 / 29

Cooking method

Step 1:

How do you make homemade classic tiramisu? Prepare the ingredients. The mascarpone and eggs should be at room temperature, so take them out of the fridge ahead of time. Start with the cream. How do you make mascarpone cream? Crack the eggs and separate the whites from the yolks. Do this as carefully as you can, so not a drop of yolk gets into the whites, or they may not whip well. Put the yolks in a bowl and add the sugar.
Step 2:

Beat with a mixer or whisk into a pale, creamy mixture.
Step 3:

Add the mascarpone and beat on low with a mixer, or with a whisk, until smooth.
Step 4:

In a separate bowl, whip the egg whites on high to stiff peaks. To check, turn the bowl upside down - the whites shouldn't slide out.
Step 5:

Add the whipped whites to the bowl with the yolk-and-mascarpone mixture. Add the vanilla extract and fold with a spatula until you have a smooth cream. Fold gently from the bottom up, as if tucking the whites under, so you don't deflate their airy texture.
Step 6:

Now for the dessert base - the ladyfingers. Brew strong espresso ahead of time and let it cool. Stir the brandy into the cooled coffee. Dip the ladyfingers in the coffee, but don't soak them - no more than 5 seconds, or they'll get too soggy!
Step 7:

Arrange the ladyfingers in a deep-sided dish. You can also make the dessert in individual serving glasses.
Step 8:

Spread the cream on top.
Step 9:

Add another layer of ladyfingers and cover with cream.
Step 10:

Dust the top with cocoa powder through a sieve. Chill the dessert in the fridge for 3 hours. Serve the tiramisu cut into portions, garnished with berries and a sprig of mint if you like. Enjoy!

From the Italian, "tiramisu" means "pick me up," a nod to its rich, energizing qualities and the coffee in its ingredients. There's no definitive story of how the dessert came about. Many food historians believe the recipe was created in the 1960s at the Alle Beccherie restaurant in Treviso. Chef Roberto Linguanotto, who had long worked as a pastry chef in Germany, combined Bavarian sweets with the Italian tradition of giving children sugar-whipped egg yolk as a tonic - and a new dessert was born. The word "tiramisu" first appeared in Sabatini Coletti's Italian dictionary in 1980, and the recipe itself was first published in 1983 in Giovanni Capnist's book "I Dolci del Veneto." Since the dessert uses raw eggs, choose fresh, reliable eggs and wash them thoroughly with baking soda before cracking. If you'd rather not use raw eggs, replace the whipped whites with whipped cream and beat the yolks over a water bath.
How can you tell if an egg is fresh? Crack it into a separate container. First, there should be no off smell. The white of a fresh egg is clear and clean, and the yolk shouldn't spread - it should be shiny, domed, and uniform.
Always wash the eggs before using them, since even a shell that looks clean can carry harmful bacteria. It's best to use a food-safe wash and a brush.