HOW TO MAKE AUTHENTIC ITALIAN TIRAMISU
The Italian traditional tiramisù is one of the most easiest recipe you could ever make. Simply because all you have to do is just assemble all the ingredients without cooking. This version is even made more easy than it is by making a small transgression from the authentic Italian version...
Yes, I did that transgression that no Italian will ever do. Instead of making Italian espresso coffee with a moka machine, I just used a mug full of instant coffee.
Will it taste the same?
Nope, it will tasteless of coffee of course, so take this shortcut just if you don't, and can't find Italian espresso coffee or you don't own the Italian moka machine.
Well, don't blame me if I did so. I only thought at those of you that don't own an Italian moka espresso machine. I just figured out a way to substitute Italian espresso keeping the best coffee taste possible.
Recipe:
How To Make Authentic Italian Tiramisù
- Preparation: 30 mins
- Total Time: 30 mins
Ingredients: serve about 6 depending on the portion size
- 8.5 oz. (250g) store-bought mascarpone cheese
- 8 fl. oz. (250ml) fresh heavy whipping cream
- 8 fl. oz. (250ml) warm water for the Nescafé™ coffee
- ½ cup (110g) of sugar for the tiramisu cake
- 2 tbsp (30g) of sugar for the Nescafé™ coffee
- 3.75 oz. (100g) 12 store-bought savoiardi (lady fingers)
- 3 organic eggs
- 3 tsp (15g) Nescafé™ classic instant coffee
- cocoa powder enough to sprinkle over the tiramisù
Instructions:
- Warm-up the water and make the coffee with 3 tsp (15g) of Nescafé™ classic coffee and 2 tbsp (30g) of sugar.
- Crack and beat the eggs with about ¾ of the sugar, once done add the mascarpone cheese and mix in.
- In another bowl pour the whipping cream with the remaining part of sugar and beat until whipped.
- Add the whipped cream to the eggs and mascarpone and mix well until a soft-cream compound is formed.
- In an 8-inch (20x15x6cm) casserole dish pour a little coffee over the bottom.
- Start making a first vertical layer of Italian savoiardi (lady fingers) and pour 3 spoons of coffee over each biscuit.
- With half of the filling cream previously made and the help of a spatula cover and spread evenly the layer. Sprinkle over some cocoa powder.
- Make the second and final layer horizontally by repeating the same procedure as the first.
- Sprinkle more cocoa powder over the top and rest it for at least 4 hours in the fridge and you will have the best homemade tiramisù.
Note:
- In this recipe it's important to make sure that eggs are truly organic and from hens grazing free. Eggs from factory farms, are much more likely to be contaminated by pathogenic bacteria such as salmonella. Otherwise you can pasteurize the eggs.
- Many recipes for tiramisù make use of egg white to form the cream. After a few trials I found out that the addition of whipping cream instead of egg white makes a much more firm-solid creamy compound. Then it just needs 4 hours of rest in the fridge before serving.
Easy with step-by-step pictures...
Make the coffee...
Warm-up 8 fl. oz. (250ml) of water, add 3 tsp (15g) of classic instant coffee and 2 tbsp (30g) of sugar too.
Crack and beat...
Crack 3 yolks of eggs in a bowl, add just a part about 2 oz. (60g) of sugar and start beating together. Add 8.5 oz. (250g) of mascarpone cheese and beat with the eggs and mix well.
Very Important Note:
At this point you can pasteurize the eggs by making a so called bain-marie. Simply take the bowl with mixed eggs and sugar and place it inside a bigger pot filled with about 2/3 of boiling water. Stir for about 5 minutes and keep mixing the eggs and sugar until very warm. Then set aside and make it cool down before you use the mixture again.
Whip the heavy cream...
In another bowl pour 8 fl. oz. (250ml) of whipping cream with the remaining part of sugar and beat until whipped.
Mix and remix from up to down...
Add the whipped cream to the eggs and mascarpone cheese and mix again from up to down until a soft-cream compound is formed.
The creamy filling is ready so it's time to assemble.
How to make the layers of tiramisù...
I used an 8-inch (20x15x6cm) casserole dish (tall enough to make 2 layers) and poured over the bottom a couple spoons of coffee. Start making the first layer of savoiardi (lady fingers) and pour another 3 spoons full of coffee over each one.
Take about half of the creamy compound with a spatula and spread evenly over the savoiardi. With a sifter half-full sprinkle some cocoa powder over the first layer of savoiardi.
Repeat the same process as above and make the second layer. This time place the savoiardi horizontally and when necessary break in tow to fit them in. Cover with the other half of the creamy compound and the second layer is done too!
Finally sprinkle more cocoa powder over until completely covered and now the tiramisù is made.
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