The Original Authentic Italian – Tiramisu Dessert Recipe
Tiramisu is a sweet finger-like cake cookie that is loved by people around the globe due to its texture and taste. It is an Italian dessert and it originated in Italy in a town named Treviso. Making this dish at home is very easy, gather the required ingredients and start making your favourite dish. If you are looking for authentic Tiramisu recipes as in the olden days, you have found them. I am sure that many are searching for this recipe and here you have found it and while reading about this dish I am sure that a few people’s mouths will be filled with water due to their carving for the dish.
Now before looking into the full detailed instruction on how to make the Tiramisu let’s have an overview on how to make a dish. First, start by taking a pan and filling it with egg white and slowly add sugar and stir well until the powdered sugar diffuses and the colour of egg yolk changes. The colour change is important for the special Mascarpone cream, this cream is available in packets in the market but it is recommended to make this at home instead of buying it because in packets they contain chemicals but homemade cream is good for health.
Now take a bakers plate and add a layer of the special cream and keep it in the fridge, in the meantime take the Ladyfinger and dip it in the espresso mix for not any longer than one second to prevent the cookie from breaking and now take the bakers pan from the fridge and fill the base with the cookies now add next layer of the special cream over the espresso dipped cookies and keep it in the fridge and after 24 hours take it outside, grind few cocoa beans and powder it and sprinkle the powdered cocoa over the cream. A single-make can serve about 8 people.
Tiramisu Ingredients And Its Recipe
For making this delicious cookie/dessert delight it requires 6 ingredients.
- Egg yellow,
- Powder sugar,
- Ladyfingers cookies,
- Espresso coffee powder,
- Powdered cocoa
Raw egg yolks are used in this recipe for the texture it gives and it is mainly added for proteins, in the olden days they gave importance to health, so they took every precaution to make this dish error-free. So pure fresh egg yolks are added to the dish.
It is suggested to use powdered sugar because it can dissolve easily and mix with egg yolk faster. If you don’t have powdered sugar then grind the sugar pieces and make the sugar powder at home.
Mascarpone is like the flavoring agent for this dish, it is really hard to work with Mascarpone, but without this ingredient, you can’t make a real authentic dish.
This is a special cookie that is used to make tiramisu recipes, don’t soak them for more than one second or else the cookie will become soggy and will ruin your dish.
You can utilize any Espresso coffee powder to make the mixture for better results, the main ingredient for the dish is the dessert, not the cookie. The dessert gives it the Italian flavour and the cookie is to boost the flavour of the dessert.
Use natural cocoa powders, don’t use sweetened cocoa powder for the sprinkling.
Steps To Make The Best Tiramisu Italy
- Step 1: Mix the egg yellow and sugar for some time until the sugar gets dissolved into the egg for its consistency to become creamy. And if you have a grinder it would hardly take some 2 to 4 minutes max.
- Step 2: Add the mascarpone to the creamy mixture slowly scoop by scoop so it will not change its texture and it will become a smooth creamy paste, don’t let its consistency become more like whipped cream. Keep the mixture in the fridge.
- Step 3: Take the espresso and mix it with water and take the ladyfingers and soak it in the mix or special in a bakers dish and cover the dish.
- Step 4: Now cover the cream base with the cookies and cover the cookies with smooth creamy paste.
- Step 5: Finally, keep the baker’s dish in the fridge for 8-12hours. Take it out and sprinkle cocoa powder over the dish.
Italian cookies are hard to find. Assuming that you want to try a Tiramisu dessert, you can use sponge cake instead of ladyfingers cookies.
It should not be kept for more than 2 days or else the egg yolk will start deflating.
Tiramisu is suggested to be taken on the second day after being chilled for 24 hours.
It can last for up to 3 days maximum before fungus starts growing on it.