Tiramisu is a dessert that at the end of the twentieth century became so popular all over the world that it famously removed many other desserts from the plates. If you look into his dessert history, you will understand: what we ate ten thousand times is not at all like its ancestor. Tiramisu, which we know now, originated in Treviso and was initially considered a typical Venetian dessert. And the recipe, which is in front of you today, appeared in the Di Alpino restaurant and at one time was the most beloved among Odessa citizens.
Tiramisu is a dessert that at the end of the twentieth century became so popular all over the world that it famously removed many other desserts from the plates. If you look into his dessert history, you will understand: what we ate ten thousand times is not at all like its ancestor. Tiramisu, which we know now, originated in Treviso and was initially considered a typical Venetian dessert. And the recipe, which is in front of you today, appeared in the Di Alpino restaurant and at one time was the most beloved among Odessa citizens.- Prep time: 20 minutes, plus 2 hours’ chilling
- Cook time: 10 minutes
- Serves: 6-8
- Difficulty: easy
- Course: dessert
- Cookware: ramekins, silicone spatula, fine sieve
- Cuisine: Italian
Ingredients
- 250 g mascarpone
- 220 g icing sugar
- 200 g cream, at least 30% fat
- 8 yolks
- 6 g ground coffee
- 30 ml Amaretto di Saronno
- 150 ml espresso
- 200 g savoiardi / ladyfingers
- 40 g cocoa
Cooking method
Step 1
Put mascarpone in a large bowl, sift ½ of the icing sugar through a sieve and mix gently. Beat the cream until the mass thickens and increases in volume. Beat the yolks with the second half of the icing sugar until they become white. Add yolks, ground coffee to a bowl with mascarpone and stir. Gently add whipped cream. Add Amaretto and stir.
Step 2
Pour coffee into a wide container. Put the first layer of cream in a ramekin, then a layer of savoiardi, after dipping each cookie for 2 seconds in coffee. Lay out the next layer of cream. Repeat with the rest of the ramekins. Refrigerate for 2 hours. Sprinkle the tiramisu with cocoa and serve.
My tips and tricks:
There are desserts that you need to eat right away. Without wasting precious minutes that inevitably change the taste. You cooked them to get maximum pleasure 😊 And then there are those that are have to chill before serving. The cooling process helps the tiramisu “ripen”. The longer it stays in the refrigerator, the better it tastes. Classic Italian books say that tiramisu should be kept in the refrigerator for at least 2-3 hours. And the Italian culinary school La Cucina Caldesi recommends leaving tiramisu in the refrigerator for 24 hours. Either way, you can just make it the day before serving and leave it in the fridge overnight.
- 250 g mascarpone
- 220 g icing sugar
- 200 g cream, at least 30% fat
- 8 yolks
- 6 g ground coffee
- 30 ml Amaretto di Saronno
- 150 ml espresso
- 200 g savoiardi / ladyfingers
- 40 g cocoa
- Put mascarpone in a large bowl, sift ½ of the icing sugar through a sieve and mix gently. Beat the cream until the mass thickens and increases in volume. Beat the yolks with the second half of the icing sugar until they become white. Add yolks, ground coffee to a bowl with mascarpone and stir. Gently add whipped cream. Add Amaretto and stir.
- Pour coffee into a wide container. Put the first layer of cream in a ramekin, then a layer of savoiardi, after dipping each cookie for 2 seconds in coffee. Lay out the next layer of cream. Repeat with the rest of the ramekins. Refrigerate for 2 hours. Sprinkle the tiramisu with cocoa and serve.