Traditional Tiramisu

Traditional Tiramisu is an Italian Dessert made of Ladyfinger pastries dipped in coffee, layered with a whipped mixture of eggs, sugar and Mascarpone and flavoured with cocoa powder. The recipe has been adapted into many varieties of cakes and other desserts. Its origin is disputed between the Italian regions of Veneto and Friuli-Venezia Giulia. The name comes from the Italian tirami su (lit. 'pick me up' or 'cheer me up'). Wikipedia

About Tiramisu Recipe

• Tiramisu comes in many different varieties and flavours. Traditional Tiramisu has certain ingredients and flavours, such as espresso and cocoa powder. However, it now comes in different flavours, such as Lemon Tiramisu.
• Tiramisu is one of the most decadent and original desserts that everybody loves 🙂
• There are several ways to make Tiramisu, but here is the traditional recipe!
• This recipe has a few stages that, if done and followed thoroughly, will yield a perfect, delicious Tiramisu.
• One of the main components of every Tiramisu is the tender cookies, AKA LadyFingers, which we soak in strong coffee. Ladyfingers turn into a soft cake-like crumb.
• The soaking liquid is a combination of strong coffee and Dark Rum.
• The other important part of a Tiramisu is the Mascrpone cheese. Mascarpone is creamy, has less salt than cream cheese, and has a silky and smooth texture.
• The third part of Traditional Tiramisu is the yolk, which adds a lot of flavour and creaminess to the recipe.
• We also need heavy cream to whip and add to the Mascarpone cheese.

How To Make The Traditional Tiramisu

• Separate the egg yolk from the white. Save the whites for a different project, such as Swiss Meringue Buttercream.
• Beat the cold Mascarpone cheese, powdered sugar, and salt on low speed with the paddle attachment until smooth and creamy.
• Add the cold whipping cream, vanilla extract, and yolk, turn the speed to medium-high, and beat the mixture until it thickens and becomes stable. The egg yolk bonds the cream ingredients and makes it more stable.
• Add the end, add the rum and mix. The mascarpone cream should become pipeable and not too soft and runny.

• Make some strong coffee and add the Dark Rum and vanilla extract to it. You can also mix two tablespoons of espresso powder into one cup of hot water to make coffee.
• Lightly dip the ladyfingers into the coffee mixture and place them at the bottom of an 8-inch casserole dish. 
• Fill their tops with the cream filling and smooth them out with an offset spatula. Then, place another layer of ladyfingers on top of the cream.
• Cover the second layer of the ladyfingers with cream, and smooth out the surface,
• Place the dish in the fridge for at least 6 hours or overnight.
• For extra creamy goodness, pipe some cream filling on top and cover the entire top with cocoa powder dust.

📖 Recipe