December 9, 2015

Ricetta de Tiramisù Tradizionale

how to make original italian tiramisu
A few months ago, to the envy of my friends and fellow foodies alike, I instagramed a picture of the delicious tiramisu my Italian neighbor had baked for us. The mascarpone was so light and airy. The taste of coffee, coco, and the hint of rum, was amazing, heaven! I couldn't get enough of it.

Luckily, she was kind enough to share the recipe with me, and now I am sharing it here, with you all. In ten easy steps!  

This recipe will make enough for about 6 people. Hey, Italians like to be generous!

PREP: Brew a batch of espresso or strong coffee, about 2 cups. After you brew it, let it sit out until it is at room temp or just below. 

2 cups of cold espresso or strong coffee
3 Eggs** separated
2 tsp of rum*
1/2 cup of sugar
1 lb. of Mascarpone Cheese
10 oz of ladyfingers
Cocoa powder

Note: Make sure the espresso is cool. Using hot espresso or hot coffee will dissolve the ladyfingers and/or cause you to burn your fingers. Ouch!
how to make tiramisu

1. Take the eggs yokes* and begin beating them until they are foamy.

2. Add the sugar and rum** into the egg yokes. Beat again.

3. In another bowl, begin beating the egg whites**.

4. Take the mascarpone cheese and add it into the egg white mixture, folding it in.

5. Mix the egg yoke & sugar mixture in with the mascarpone cheese.

6. Taking the cold brewed espresso/coffee, you want to start dipping each, individual, ladyfinger in. 
Tip: Don't leave it soaking in there for more than a couple of seconds or else you will have a very soggy tiramisu.

7. Start placing each of the soaked ladyfingers, into a pan or serving dish.

8. Take the mascarpone mixture and layer it on top of the first layer of your, already coffee soaked ladyfingers.

9. Repeat.

10. Refrigerate the tiramisu overnight or, if you can't wait that long to sink your teeth in, refrigerate for at least 6 hours! Tiramisu is like wine: the longer you wait, the better!

Lastly, before serving, don't forget to sprinkle the cocoa powder on top. It's best to do this when the tiramisu has already firmed in the refrigerator.
*substitute the egg yokes and egg whites for heavy whipping cream.
**substitute rum for rum extract.
how to make tiramisu
 Buon appetito!

how to make italian tiramisu

No comments:

Post a Comment