The tiramisu is one of the most loved and prepared desserts in Italy, soft and soft sweet to the spoon that everyone likes. One of the legends about its birth leads us to Siena with Cosimo de Medici.
Many of its variations, with cream, egg whites, mascarpone, yogurt, peas or peacocks.
Traditional tiramisù, a delight to coffee and mascarpone
Karen Neoh on Flick
Before you go to the recipe step by step I will unveil you some tricks to have a perfect tiramisu.
- Keep the eggs a few minutes out of the fridge before you put them in, so you will have a more ‘spicy and soft cream.
- If you don’t like coffee, you can replace the wet with marsala or a sweet liquor you like most.
- If you prepare it for your children, soak the savoiardi in milk and cocoa, a delicious version.
- If you like monoporous sweets, tyramisu is ideal for serving in cups, or fingerfood cups.
- You can prepare it in advance, if you don’t have much time and want to enjoy it with your guests at dinner, you can prepare it the day before.
- If you want a fresher dessert after doing tyramisu, put it in the fridge for a few hours, you will have a delicious ice cream.
Tiramisu’ by Pavesini step-by-step without Balance: Photos and Videos
Recipe: Sweets at the Cucchiaio
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Prep time:
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This is one of the recipes tested by chefs Tutto PasticceriaEvery day our pastries reveal tricks and secrets for the preparation of sweets beloved. Follow step by step the video and run to take the ingredients, exceptional result!
Ingredients
- 500 gr mascarpone
- 5 tablespoons of sugar (or cane if you prefer)
- 4 eggs
- Coffee bag (you can find the ready wet on our site or prepare it with moka stretching it a little )
- 6 packages of Pavesini
- Cacao Amaro q.b
Instructions
- First, prepare the coffee: if you have moka, it is fine, but if you want a more intense taste you can prepare it with pods.
- We prepare cream at the Mascarpone
- Separate the egg yolks From the egg whites, mount first egg whites so it will not be necessary to rinse the whips later.
- After fitting the egg whites with a pinch of salt, we put reds with sugar for a couple of minutes, all will have to be mounted and foamy cream.
- Add mascarpone and still mount with whips.
- Add to Cart egg whites and mix from the bottom upwards with slow movements.
- At this point in a pirophile spread a slight layer of mascarpone cream.
- It soaks the Pavesini in the coffee’ and starts making a first layer.
- Cover with mascarpone cream, add the Pavesini again, and cream again.
- Finish with a nice, generous sprinkling of bitter cocoa.
You can keep the tiramisu a couple of days at the most well covered in refrigerator.
The video recipe of tiramisù
Tiramisu’ with the Savoiardi or with the peas?
We have prepared both versions, if you want to see the version with savoiardi click here for the recipe and video recipe of our YouTube channel.
If you want to send us your recipes, we will publish them in our blog and social media.
