Tiramisu Recipe: How to Make the Best Tiramisu
Necesary Tools
Electric mixer or whisk
Large mixing bowls
Rectangular bowl of approximately 22x30 cm
Rubber spatula
Fine strainer for the cocoa
Cling film
Ingredients
500g of mascarpone cheese (at room temperature)
5 fresh eggs (yolks and whites separated)
100g fine white sugar
300ml strong espresso coffee, chilled
24-30 sponge cakes (savoiardi)
Pure unsweetened cocoa powder for sprinkling
2 tablespoons of coffee liqueur (Kahlúa or Tía María) or Marsala (optional)
Step-by-step preparation
Initial preparation: Take the mascarpone out of the refrigerator 30 minutes before starting so that it is at room temperature. Prepare the coffee and let it cool completely.
Separation of eggs: Carefully separate the yolks from the whites. Make sure there is no yolk residue in the egg whites, as this could prevent them from whipping properly.
Mixing yolks and sugar: In a large bowl, beat the yolks with the sugar for about 3-4 minutes until the mixture is pale and frothy. It should form a ribbon when you lift the beaters.
Stir in the mascarpone: Add the mascarpone cheese to the yolk and sugar mixture. Beat on medium speed until smooth and lump-free, about 2-3 minutes.
Whipping whites: In another clean, dry bowl, whip the egg whites until stiff peaks form. Start on low speed and gradually increase the speed. The egg whites will be ready when the bowl is turned over and the whites do not fall out.
Incorporating the egg whites: Add one third of the whipped egg whites to the mascarpone mixture to lighten. Then, gently fold in the rest of the egg whites using a spatula. Do this carefully so as not to lose the incorporated air.
Coffee preparation: In a deep dish, mix the cold coffee with the coffee liqueur or Marsala, if using.
Assembly - First layer: Dip each cake briefly into the coffee mixture (no more than 1 second on each side) and place them in the base of the pan, forming a compact layer. You may need to split a few biscuits to cover the entire surface.
Adding cream: Cover the biscuits with half of the mascarpone cream, spreading it evenly with a spatula.
Second layer: Repeat the process with a second layer of biscuits soaked in coffee and then cover with the remaining mascarpone cream.
Refrigeration: Cover the dish with cling film and refrigerate the tiramisu for at least 6 hours, or better yet, overnight. This will allow the flavors to blend and the dessert to set.
Finishing touch: Just before serving, generously dust the surface with cocoa powder using a fine sieve to obtain an even layer.
Tips
Make sure the mascarpone is at room temperature to avoid lumps in the mixture.
Use a strong coffee for a more intense flavor. A double espresso works perfectly.
Do not soak the biscuits too much or the dessert will be too moist. A quick soak is sufficient.
The longer the tiramisu rests in the refrigerator, the better its flavor and texture will be. If you can prepare it a day in advance, the better.
You can experiment by adding a thin layer of grated chocolate between the layers for an extra touch of indulgence.
Nutritional Facts
Approximate values per serving (based on 8 servings):
Calories.........................................350 kcal
Total Fat.........................................25g
-Saturated.....................................14g
Carbohydrate................................28g
-Sugars..........................................18g
Proteins.........................................8g
Fiber...............................................0.5g
Cholesterol....................................175mg
Sodium...........................................95mg
Note: Nutritional values are estimates and may vary depending on specific ingredients used and serving sizes.
