Genuine Italian Tiramisu Recipes

AUTHENTIC TIRAMISU

Steps:

• Beat 1/2 cup sugar, egg yolks, brandy, and 1 tablespoon espresso together in a bowl using an electric mixer until smooth, 2 to 3 minutes. Add mascarpone cheese to sugar-egg mixture and beat until well blended, 3 to 5 minutes.
• Beat egg whites and a pinch sugar in a bowl using an electric mixer until stiff peaks form. Gently fold egg whites into mascarpone mixture.
• Pour remaining espresso into a shallow dish. Dip 1 side of each ladyfinger into the espresso and arrange on a serving platter in 2 horizontal rows of 6 with 2 1/2 ladyfingers in opposite direction on both ends to form a rectangular shape.
• Spread 1/2 of the mascarpone mixture onto the ladyfinger layer and dust with 1/2 of the cocoa powder. Repeat with remaining ladyfingers dipped in espresso, mascarpone mixture, and cocoa powder. Refrigerate tiramisu until ladyfingers have softened from the espresso and mascarpone mixture, 2 to 3 hours.

TRADITIONAL ITALIAN TIRAMISU

Steps:

• In a large mixing bowl combine the mascarpone cheese, Frangelico liquor and sugar.
• In a separate bowl whip the whipping cream till soft peaks form.
• Gently fold mascarpone mixture into the whip cream.
• In an 8x8-inch glass serving dish layer 1/2 the ladyfingers tightly on the bottom.
• Drizzle 1/2 the espresso over the ladyfingers, trying to saturate them evenly.
• Spread 1/2 of the mascarpone mixture on top of the ladyfingers.
• Sprinkle 1/2 of the shaved chocolate over the top.
• Layer remaining ladyfingers on top of the shaved chocolate. Again, you are looking to get a nice tight layer.
• Drizzle the remaining espresso over the ladyfingers.
• Spread the rest of the mascarpone mixture on top of the ladyfingers. You can either spread it nice and smooth with a spatula OR spread the mixture and create soft peaks for texture and appearance.
• Sprinkle the remaining shaved chocolate on top.
• Cover with plastic wrap and refrigerate overnight for best results (at least 8 hours).
• Enjoy!

CLASSIC ITALIAN TIRAMISU

Steps:

• Combine egg yolks and sugar in a bowl and beat with an electric mixer until light and creamy. Add mascarpone cheese and 2 tablespoons amaretto. Beat well.
• Beat egg whites in a glass, metal, or ceramic bowl with clean beaters until stiff peaks form. Fold beaten egg whites into the mascarpone mixture.
• Pour espresso and remaining 2 tablespoons amaretto into a shallow dish. Stir well. Working one at a time, quickly dip each ladyfinger into the espresso mixture and line the bottom of an 8-inch glass dish.
• Once the bottom of the dish is covered in an even layer of espresso-soaked ladyfingers, top with 1/2 the mascarpone mixture. Repeat with another ladyfinger layer, followed by the remaining mascarpone mixture. Chill in the refrigerator for about 4 hours.
• Dust with cocoa powder before serving.

GENUINE ITALIAN TIRAMISU

Steps:

• Divide the eggs white from the eggs yolk.
• Add sugar to the eggs yolk.
• Whip the eggs yolk and sugar until you get a white cream.
• Add gradually with tablespoon the mascarpone cheese and blend well.
• Put aside the Mascarpone cream you got.
• Beat the eggs white with a blender to stiff peaks.
• Add the stiff peaks to the mascarpone cream using a tablespoon.
• Blend gently always in one direction.
• Make the Italian espresso coffee (better if you can use a classic Moka machine) and put in a bowl.
• Add to the coffee bowl, two tablespoon of sugar and two tablespoon of Marsala.
• Cool the coffee to tepid temperature.
• Pour the first layer of Mascarpone cream in a glass baking dish of medium size.
• Dunk Savoiardi in the coffee one by one and, put horizontally above the cream in the glass baking dish.
• Repeat the last two steps for a second layer.
• After adding the Mascarpone chees above the last Savoiardi layer, cover with the cocoa powder.
• Cover the glass baking dish (usually I use aluminium foil) and put in the refrigerator at least for 12 hours.

AUTHENTIC ITALIAN TIRAMISU'

Steps:

• Bring all the ingredients at room temperature. Make 2 cups of espresso and pour into a rim soup plate then add the milk and set aside. In a mixing bowl beat egg yolks and sugar until pale yellow and creamy, then add the mascarpone and beat until well incorporated. In another mixing bowl beat the egg whites until stiff. Fold the beaten egg whites into the mascarpone mixture until blend. Spoon the bottom of a baking dish with a little amount of the mascarpone cream. Dip briefly the ladyfingers (one at the time) into the milk & coffee mixture, gently squeeze out the excess of liquid. Make a layer of dipped ladyfingers on the baking dish, then spoon half of the mascarpone cream trying to cover all the ladyfingers. Sprinkle the tiramisu' with the cocoa powder using a little sifter. Make another layer of dipped ladyfingers, spoon the rest of the mascarpone cream all over the ladyfingers and cover the entire tiramisu' with cocoa powder (always using a little sifter). Cover the Tiramisu' with lid or cling film and refrigerate for at least 2 to 4 hours. Usually I make my Tiramisu' one day before serving it taste even better! Buon Appetito =)