This is the original Italian tiramisu recipe

There are always good desserts on any table, at any time. he Tiramisu He is one of them. No, we’re not talking about their quick versions with whipped cream or those five-minute tiramisus: we’re talking about the authentic, classic version, which was born in northern Italy and is still prepared today in the same way as it was decades ago. A simple, homemade dessert with almost unmistakable charm.

Tiramisu is relatively new – as a modern recipe it only appeared in the second half of the 20th century – but its aura is so great that its origin is disputed between two regions: Veneto and Friuli Venezia Giulia. There are even those who link it to ancient myths dating back to the seventeenth century. Whatever the version, the fact is that few Italian recipes have caught on so far. By the way, his name also contains some magic: Throw my susomething like that “Lift me up”. And yes: it is.

Authentic tiramisu ingredients

The classic Italian recipe contains no cream, no cream cheese, and no exotic variations. The heart of the tiramisu is cream of yolks whipped in a water bath, egg whites and Mascarponeaccompanied by biscuits slightly soaked in strong coffee. If you want to do it like in Italy, this is what you need:

From here, the magic begins: the layers, the textures, and the unmistakable aroma that blends coffee, cocoa and cream.

The key to tiramisu: sabion cream

To prepare the original tiramisu base you need Yolk, sugar and patienceNothing else. The process is simple, but should be done slowly so that the cream is smooth and airy. You need to start by separating the yolk from the white, because both parts of the egg will be used later.

The yolks are mixed with sugar in a metal bowl. When they start to boil, place them in a pot of hot water – not boiling – to collect them. In a water bath. The goal is for it to double in size and become a thick, glossy cream. At this point, add, if you like, a little amaretto. It’s optional, but the almond scent it provides is part of the magic of classic tiramisu.

Once the cream is prepared, let it rest for a few minutes. It already smells like tiramisu, but the best is yet to come.

Assemble the cream: egg whites, mascarpone and balance

While the sabayon cream is cooling, whip the reserved egg whites. A little salt helps them rise faster. You have to beat until you get a firm meringue that can stand without falling.

The next step is to combine the sabayon cream with the egg whites. This is done with enveloping movements, so as not to lose air and remain a light mixture. then MascarponeIt has been previously beaten until it becomes creamy. The result is the famous Italian tiramisu cream: smooth and glossy with the perfect balance of sweetness and texture.

Separately, prepare intense coffee and let it cool. This step is important to prevent the biscuits from falling apart.

How to assemble tiramisu

Authentic tiramisu has no technical mystery, just order and love. First they get wet biscuit In the coffee – quickly, without soaking it too much – and place it in the bottom of the mould. Spread a generous layer of cream on them. Then another layer of sponge cake, another layer of cream, and so on until the bowl is full.

The last layer is always creamy. Just before serving, a thin, uniform cloud of Pure cocoa. No sugary cocoa: The contrast between the bitterness of the cocoa and the sweetness of the cream is essential.