Tiramisu is a much-loved Italian dessert for its rich, delicious flavor. A dessert that has conquered the world. It consists of layers of ladyfingers or boudoir biscuits soaked in coffee and a mascarpone cheese cream. It is typically dusted with cocoa powder on top.
Tiramisu is one of Italy’s most popular and emblematic desserts, appreciated for its inimitable taste and ease of preparation.
The best tiramisu
Tiramisu, one of the desserts everyone loves! With the crème brulée (French vanilla custard ) these are the two desserts we love at home, and I think we’re not the only ones. It’s not for nothing that it’s the most famous Italian dessert in the world.
I love its lightness, taste, and unique texture. Italian tiramisu has everything to charm us, and it can be reinvented according to our desires, bringing happiness to everyone.
It’s a dessert everyone can enjoy, and requires very few ingredients. To prepare an excellent tiramisu, you only need eggs, sugar, mascarpone cheese, and store-bought ladyfinger biscuits if you prefer not to make them from scratch.
TIRAMISU
It’s an excellent dessert that, served in verrines or as an entremet, will delight your family and guests. This tiramisu is super airy, very light, a cloud of sweetness !!! A pure moment delight.
You can also make this tiramisu in the form of a yule log instead of the traditional log for Christmas.
Easy Italian Tiramisu
Italy invites itself into your home!
| Mascarpone is irreplaceable, its taste, texture and lightness are unique! The gelatin is imperceptible, added just to provide a bit of firmness. You may not need it for tiramisu in verrines, but in a tiramisu entremets it’s very useful, otherwise you won’t be able to get a nice cut-out and a pretty presentation. I made the recipe with and without gelatin and in every way with gelatin, the tiramisu is light, airy like a cloud and the cut is perfect! |
Does traditional tiramisu contain whipped cream?
Table of Contents
To make an authentic Italian tiramisu, all you need is mascarpone and egg whites beaten until stiff, to obtain a light, airy tiramisu. Of course, you can use it if you like.
Some chef’s recipes contain whipped cream. You have the red fruit tiramisu by Cyril Lignac and Christophe Felder’s strawberry tiramisu, to name just 2.
Should gelatin be added to tiramisu?
Traditional tiramisu does not contain gelatin. In general, it is made in a dish from which it is directly served. There’s no need to unmold it.
I know it makes some people cringe when they hear about gelatin in a tiramisu, similar to the debate over using whipped cream, but it’s an optional addition.
You can easily make this tiramisu without adding gelatin. It will also be very good. I recommend leaving it in the refrigerator for 24 hours for a perfect and fluffy texture.
I’d just like to point out that gelatin isn’t just for firming up, it also helps capture air bubbles in creams, according to Chef Philippe Conticini.
The result is a more airy mousse that sings under the spoon. I don’t know if you’ve ever heard that noise when you push the spoon into a tiramisu? it crackles and bursts due to captured air bubbles. It’s synonymous with airy, well-executed mousse.
You can make this tiramisu with or without gelatin, and choose the version that suits you best.
Storage of tiramisu
Tiramisu always tastes better after 24 hours. The mascarpone mousse has time to set and the texture is even airier and fluffier. This makes it easier to unmold if you’re making the dessert as a family-sized cake or entremets. You can keep it for 3 days in the refrigerator or freeze it for longer storage. It can be kept in the freezer for up to a month.
To defrost, take out 8 h before serving and leave in the fridge to thaw slowly. Dust it with cocoa a few minutes before serving.
Recipe on video
Recipe on video
Preparation steps :
| NB: Find the quantity of ingredients in the recipe-card at the end of the article, which you can also print out. . |
for a tiramisu of 22 cm x 22 cm x 4 cm (8.7 inches x 8.7 inches x 1.6 inches).
You can opt for a :
- Chocolate ladyfingers
- Plain ladyfingers
Chocolate ladyfingers
You can prepare it the day before or well in advance and freeze it.
1. Preheat oven to 180°C ( 350°F ) fan-assisted (optional)
2. grease two baking sheets and draw a square with the square cake ring on parchment paper.
3. Place the drawn side against the baking sheet. grease and flour.
4. Beat the egg whites until stiff peaks form, then gradually add the sugar in three additions, continuing to beat to stabilize the meringue.
5. Gently fold in the egg yolks one at a time with a spatula. You can use a mixer, but run it for just a few seconds to avoid deflating the mixture.
6. Work from bottom to top, turning the bowl. Gradually fold in the sifted flour and cocoa powder in three additions. Mix gently.
7. Pipe the mixture into a piping bag or a freezer bag, then pipe lines next to each other inside the square. Create a new line around the square, expanding it outward.
8. Smooth with a spatula and dust with powdered sugar.
9. Bake for about 15 minutes. Check for doneness by inserting a toothpick inserted into the center. The ladyfinger should remain soft.
10. Turn out onto a towel, remove the parchment paper, and then transfer to a wire rack. Leave to cool, then cut 2 squares with the baking frame ring. Keep the scraps to make verrines. You can freeze them for later use.
Syrup to soak the ladyfinger
1. Mix the hot coffee, instant coffee, sugar, and vanilla sugar.
2. Bring to a boil and stir to dissolve the sugar. Let it cool down.
Tiramisu cream with mascarpone
1. Soak the gelatin in cold water, ensuring it is fully covered by the water.
2. Beat the egg yolks with brown sugar and half of the white sugar for 5 minutes using a mixer, along with vanilla extract and vanilla sugar. The mixture should be smooth and pale.
3. Add the mascarpone and whip well for 5 minutes until smooth.
4. Heat the milk and add the squeezed gelatin to it. Stir to dissolve it. Warm it slightly to ensure it melts completely. Let it cool slightly before adding it to the cream.
5. Incorporate the melted gelatin into the mascarpone cream in three additions, whisking continuously.
6. Whip the egg whites until soft peaks form, then add the remaining white sugar in three additions while continuing to whip. Whip until a firm, smooth meringue forms with stiff peaks.
7. Gently fold this meringue into the mascarpone cream using a rubber spatula. Add it in 3 or 4 portions. You can smooth it out with a whisk very gently, being careful not to deflate the mixture.
8. Place 1/3 of the cream into a piping bag with a plain tip (preferably 14 mm) and refrigerate for 2 hours.
Assembly :
1. Place the square cake ring on a serving plate with a gold cardboard underneath. Line the frame with 4 acetate sheets cut to its dimensions.
2. Place a square of biscuit inside the frame and thoroughly soak it with syrup using a brush. Fill with cream using a plastic pastry scraper.
3. Soak the surface of the second biscuit square that will be placed against the cream. Place it on the cream and thoroughly soak the top.
4. Spread a thin layer of cream on top and smooth it out. Place it in the freezer for 2 hours to facilitate easy unmolding.
5. Remove the frame and the acetate sheet. Decorate the top of the tiramisu by piping small dollops next to each other. Leave it in the refrigerator until the next day.
6. The next day, dust with unsweetened cocoa powder and decorate with chocolate coffee beans before serving.
I use the ladyfinger scraps and leftover cream (a small bowl) to make verrines that can be enjoyed on the day .
The texture of the tiramisu mousse is simply to die for, a cloud of lightness.
I hope you enjoy this tiramisu recipe and want to try it out. I’m looking forward to your feedback.
Classic Italian Tiramisu Recipe
Matériel :
Ingredients :
Chocolate Ladyfingers
- Or plain ladyfingers
- 6 eggs 240g egg whites / 8.47oz and 120g egg yolks / 4.23oz
- 150 g sugar (5.29oz)
- 140 g flour (4.94oz)
- 40 g unsweetened cocoa powder (1.41oz)
- 35 g powdered sugar for dusting (1.23oz)
Soaking Syrup
- 250 ml strong espresso coffee (8.45fl oz)
- 40 g sugar (1.41oz)
- 2 packets of vanilla sugar
- 6 g instant coffee Nescafé (0.21oz)
Mascarpone Tiramisu Cream
- 6 eggs
- 240 g sugar half white sugar and half brown sugar; you can use only white sugar, but it tastes much better with brown sugar (8.47oz)
- 750 g mascarpone (26.46oz)
- 2 teaspoons liquid vanilla
- 3 sheets gelatin 6g (0.21oz)
- 30 ml milk (1 fl oz)
For Decoration
- Unsweetened cocoa powder
- A few chocolate coffee beans
Instructions :
- For a tiramisu of 22 cm x 22 cm x 4 cm (8.7 inches x 8.7 inches x 1.6 inches).
Chocolate ladyfingers
- You can prepare it the day before or well in advance and freeze it.
- Preheat oven to 180°C ( 350°F ) fan-assisted (optional)
- Grease two baking sheets and draw a square with the pastry frame on parchment paper.
- Place the drawn side against the baking sheet. grease and flour.
- Beat the egg whites until stiff peaks form, then gradually add the sugar in three additions, continuing to beat to stabilize the meringue.
- Gently fold in the egg yolks one at a time with a spatula. You can use a mixer, but run it for just a few seconds to avoid deflating the mixture.
- Work from bottom to top, turning the bowl. Gradually fold in the sifted flour and cocoa powder in three additions. Mix gently.
- Pipe the mixture into a piping bag or a freezer bag, then pipe lines next to each other inside the square. Create a new line around the square, expanding it outward.
- Smooth with a spatula and dust with powdered sugar.
- Bake for about 15 minutes. Check for doneness by inserting a toothpick inserted into the center. The ladyfinger should remain soft.
- Turn out onto a towel, remove the parchment paper, and then transfer to a wire rack. Leave to cool, then cut 2 squares with the baking frame ring. Keep the scraps to make verrines. You can freeze them for later use.
Syrup to soak the ladyfinger
- Mix the hot coffee, instant coffee, sugar, and vanilla sugar.
- Bring to a boil and stir to dissolve the sugar. Let it cool down.
Tiramisu cream with mascarpone
- Soak the gelatin in cold water, ensuring it is fully covered by the water.
- Beat the egg yolks with brown sugar and half of the white sugar for 5 minutes using a mixer, along with vanilla extract and vanilla sugar. The mixture should be smooth and pale.
- Add the mascarpone and whip well for 5 minutes until smooth.
- Heat the milk and add the squeezed gelatin to it. Stir to dissolve it. Warm it slightly to ensure it melts completely. Let it cool slightly before adding it to the cream.
- Incorporate the melted gelatin into the mascarpone cream in three additions, whisking continuously.
- Whip the egg whites until soft peaks form, then add the remaining white sugar in three additions while continuing to whip. Whip until a firm, smooth meringue forms with stiff peaks.
- Gently fold this meringue into the mascarpone cream using a rubber spatula. Add it in 3 or 4 portions. You can smooth it out with a whisk very gently, being careful not to deflate the mixture.
- Place 1/3 of the cream into a piping bag with a plain tip (preferably 14 mm) and refrigerate for 2 hours.
Assembly :
- Place the baking frame ring on a serving plate with a gold cardboard underneath. Line the frame with 4 acetate sheets cut to its dimensions.
- Place a square of biscuit inside the frame and thoroughly soak it with syrup using a brush. Fill with cream using a plastic pastry scraper.
- Soak the surface of the second biscuit square that will be placed against the cream. Place it on the cream and thoroughly soak the top.
- Spread a thin layer of cream on top and smooth it out. Place it in the freezer for 2 hours to facilitate easy unmolding.
- Remove the frame and the acetate sheet. Decorate the top of the tiramisu by piping small dollops next to each other. Leave it in the refrigerator until the next day.
- The next day, dust with unsweetened cocoa powder and decorate with chocolate coffee beans before serving.
- I use the ladyfinger scraps and leftover cream (a small bowl) to make verrines that can be enjoyed on the day .
- The texture of the tiramisu mousse is simply to die for, a cloud of lightness.
- I hope you enjoy this tiramisu recipe and want to try it out. I'm looking forward to your feedback.
Thank you for visiting my blog and your comments.
easy recipe, birthday cake, mascarpone, ladyfingers, Italian cuisine