When you think about Italian food, you cannot forget Tiramisù!
Tiramisù, that literally means “cheer me up” or “pick me up”, is maybe the most famous dessert in the world, and you can find it in restaurants not only in Italy but all over the world.
There have always been a debate about its history, since many Italian regions take the credit for this sweet creation. We can’t be sure of exactly when and where the tiramisù was invented, and almost every family in Italy has its own slight different preparation of the delicious dessert! 😉
Today Laura, our Top Travel Italy Manager, will show you how to prepare the Tiramisù, following her secret Grandma’s recipe! Are you ready?
Keep reading and don’t forget to let us know if this recipe cheered you up!
TIRAMISÙ – for 6 people
– 4 eggs
– 500 gr (1 lb and 2 oz) mascarpone cheese
– 300 ml (1 ¼ cups) espresso coffee
– 300 gr ( 10 ½ oz) ladyfingers
-100 gr (1/2 cup) sugar
– cocoa powder4 eggs
Starting from Monday, May 4th, Construction sites, factories and wholesale supply businesses are going back to work, parks and public gardens are reopening, and athletes will be able to resume training for individual sports. Italians are finally allowed to go out for a walk and enjoy this sunny spring. We are also allowed to meet our relatives within our home region as long as we respect preventive measures such as wearing masks and social distancing. Large gatherings are still not permitted.
Separate the eggs, and place the egg whites in one bowl, and the yolks in another.
Use a hand mixer to whip the egg whites to stiff peaks. You’ll know the egg whites have reached stiff peaks when you pull a beater out of the mixture and a little peak sticks straight up.
Set the stiff egg whites aside, and switch over to the egg yolk bowl.
Add the sugar to the egg yolks and whip the mixture for 3 / 4 minutes.
Mix in the mascarpone with the hand mixer until incorporated, then gently fold in the stiff egg whites, 1/3 at a time: Take care not to deflate the egg whites too much as you fold.
Now it’s time to build the tiramisù:
To dip, place the espresso mixture in a flat and small dish, so the entire ladyfinger soaks evenly: the ladyfingers only need a quick soak, about 1-2 seconds.
As you soak the cookies, place them in a 30×30 cm square dish in an even layer, then pour over a layer of the mascarpone cream to cover, and repeat.
You can also make the tiramisu in small glass ramekins, just break apart or cut the ladyfingers to fit the glass.
Put the the tiramisù in the fridge for 2 /3 hours in order to hold when cut into squares, this lets the mascarpone cheese and everything else firm up.
Serve the tiramisù cold, with a dusting of cocoa powder on top.