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  • Sheryl Ness

Classic Tiramisu

We're all staying home at the moment, and that means doing our own cooking most days. Vincenzo and I have been making a lot of comfort foods too. Many of you have asked about Vincenzo's classic tiramisu recipe, so here it is! Vincenzo always says that it's not really his recipe, but that the original traditional tiramisu has been made like this since the beginning. It's simple and delicious and you'll never need another recipe!


Have fun making (and eating) this classic Italian dessert!




Classic Tiramisù

Chef Vincenzo Giangiordano

1 cup (200 grams) sugar

3 eggs (separate the yolk from the whites)

8 ounces (250 grams) mascarpone cheese

1 cup of espresso or any strong coffee

2 tablespoons liqueur (such as brandy or chocolate liqueur such as Godiva)

16-20 savoiardi (ladyfingers)

¼ cup cocoa powder

Assemble all ingredients and start by beating 3 egg whites with 1/2 of the sugar. Beat until the mixture is shiny and white and forms stiff peaks. This will take 5 minutes or longer. You should be able to turn the bowl practically upside down and the egg whites will stay in the bowl. I like to use a stand mixer for this.

Next, mix the 3 egg yolks with the remaining sugar and the mascarpone cheese with a hand mixer. Mix until well incorporated. Gently, add the stiff egg whites to the mascarpone cheese, folding in with a spatula so that the air from the egg whites keeps the mixture fluffy.

Mix together the espresso and liqueur in a shallow bowl.

To assemble the tiramisù, start by spooning a thin layer of the mascarpone cream mixture into a 9 x 9 inch pan. Dip the ladyfingers into the coffee just briefly (1 second on each side is the secret to not getting them too soggy) and line up next to each other on top of the cream. Continue with ladyfingers until the entire pan has a layer of ladyfingers.

Next, add half of the remaining mascarpone cream mixture to the top of the ladyfingers, and continue to layer on espresso-soaked ladyfingers on top of this second layer. The top layer should end with the remaining mascarpone cream. Tap the pan slightly to settle the cream well.

Place in refrigerator for at least 1 day. Dust the top of the tiramisù with cocoa just prior to serving. Cut into nine squares or scoop into individual dishes to serve. We love to serve these in Italian Three Season Jam Jars as the individual lids allow each one to be protected in the refrigerator (from other food smells). They will keep for 4-5 days in the refrigerator.




Recipe note: Tiramisù translates to “pick me up” in Italian. You can find Savoiardi (ladyfingers) in the cookie or coffee section of the grocery store. It’s best to use the traditional kind, not the softer ones. Mascarpone cheese can be found in the specialty cheese section of most grocery stores. You can also serve this with fresh berries, finished with a chocolate-covered coffee bean or dark chocolate shavings. Cocoa is the traditional way that this dish is finished in Italy. This recipe doubles well placed in a 9 x 11 inch pan.

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