Tiramisú Clásico
I'll never forget the first time I had a truly authentic tiramisú. It was in a tiny, family-run trattoria in a quiet Roman side street, and it completely changed my perception of this dessert. The secret, I learned, wasn't a long list of fancy ingredients, but the quality of a few simple ones and the precision of the technique. This recipe is my homage to that perfect, cloud-like dessert that tastes like a sweet Italian dream.
8Ingredients
- 6 (approx. 110g) Large egg yolks
- 150 g Granulated sugar
- 500 g High-quality mascarpone cheese, cold
- 4 (approx. 120g) Large egg whites, at room temperature
- 250 g Savoiardi (ladyfinger) biscuits
- 300 ml Strong brewed espresso, cooled to room temperature
- 30 ml Marsala wine (optional, but recommended)
- 25 g Unsweetened cocoa powder, for dusting
Instructions
In a small bowl, combine the cooled espresso and Marsala wine (if using). Set aside.
Set up a double boiler (a heatproof bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water). Add the egg yolks and sugar to the bowl. Whisk constantly for 8-10 minutes, until the mixture is pale, thick, and has tripled in volume. It should reach a temperature of 71°C (160°F) on an instant-read thermometer. Remove from heat and let it cool completely to room temperature.
Once the yolk mixture is completely cool, add the cold mascarpone cheese. Gently fold with a spatula until just combined and smooth. Do not overmix.
In a separate, scrupulously clean bowl, use an electric mixer to beat the egg whites until stiff peaks form. The peaks should hold their shape and not droop.
Gently fold one-third of the whipped egg whites into the mascarpone mixture to lighten it. Then, carefully fold in the remaining egg whites in two batches until just combined. The goal is to keep the mixture as airy as possible.
To assemble, quickly dip one Savoiardi biscuit at a time into the coffee mixture for just 1-2 seconds per side. Arrange the dipped biscuits in a single layer in a 20x20 cm (8x8 inch) dish.
Spread half of the mascarpone cream evenly over the layer of biscuits. Repeat with another layer of coffee-dipped biscuits and top with the remaining mascarpone cream, smoothing the surface.
Cover the dish with plastic wrap and refrigerate for at least 6 hours, but preferably overnight. This allows the dessert to set and the flavors to meld.
Just before serving, dust the top generously with unsweetened cocoa powder using a fine-mesh sieve.
Chef's Tip
Use room-temperature eggs for a fluffier zabaglione. Dip the ladyfingers quickly - they should be moist but not soggy. Refrigerate for at least 6 hours for the best flavor development.
Comments
0Write a Review
Loading comments...
Tiramisú Clásico
Ingredients
- 6 (approx. 110g) Large egg yolks
- 150 g Granulated sugar
- 500 g High-quality mascarpone cheese, cold
- 4 (approx. 120g) Large egg whites, at room temperature
- 250 g Savoiardi (ladyfinger) biscuits
- 300 ml Strong brewed espresso, cooled to room temperature
- 30 ml Marsala wine (optional, but recommended)
- 25 g Unsweetened cocoa powder, for dusting
Instructions
- In a small bowl, combine the cooled espresso and Marsala wine (if using). Set aside.
- Set up a double boiler (a heatproof bowl over a saucepan of simmering water, ensuring the bottom of the bowl does not touch the water). Add the egg yolks and sugar to the bowl. Whisk constantly for 8-10 minutes, until the mixture is pale, thick, and has tripled in volume. It should reach a temperature of 71°C (160°F) on an instant-read thermometer. Remove from heat and let it cool completely to room temperature.
- Once the yolk mixture is completely cool, add the cold mascarpone cheese. Gently fold with a spatula until just combined and smooth. Do not overmix.
- In a separate, scrupulously clean bowl, use an electric mixer to beat the egg whites until stiff peaks form. The peaks should hold their shape and not droop.
- Gently fold one-third of the whipped egg whites into the mascarpone mixture to lighten it. Then, carefully fold in the remaining egg whites in two batches until just combined. The goal is to keep the mixture as airy as possible.
- To assemble, quickly dip one Savoiardi biscuit at a time into the coffee mixture for just 1-2 seconds per side. Arrange the dipped biscuits in a single layer in a 20x20 cm (8x8 inch) dish.
- Spread half of the mascarpone cream evenly over the layer of biscuits. Repeat with another layer of coffee-dipped biscuits and top with the remaining mascarpone cream, smoothing the surface.
- Cover the dish with plastic wrap and refrigerate for at least 6 hours, but preferably overnight. This allows the dessert to set and the flavors to meld.
- Just before serving, dust the top generously with unsweetened cocoa powder using a fine-mesh sieve.
Let's Cook Together!
Join Melmii's culinary community and get exclusive recipes
melmii.eu | YouTube: @melmiifood | Instagram: @melmii.food