• Ladyfingers: 300 g
• Fresh eggs (about 4, medium): 220 g
• Mascarpone cheese: 500 g
• Sugar: 100 g
• Coffee (preferably from the mocha and sweetened to taste): 300 g
• Bitter cocoa powder for the surface: To taste
#Tiramisù is one of the cornerstones of Italian cuisine and one of the most loved desserts in the world. The origins of tiramisù are very uncertain, and several cities claim its authorship because each region would like to have been the "inventors" of this delicacy. For this reason, a dispute arose between Tuscany, Piedmont, Friuli Venezia Giulia and Veneto. There are many legends related to this dessert. The official version sees the birth of tiramisù in the 17th century in Siena, when pastry chefs, waiting on the arrival of the Grand Duke of Tuscany Cosimo de Medici, decided to prepare a dessert to celebrate his greatness.
What we are sure of is that from 1980 onwards, the year in which this term was inserted in the Italian vocabulary, tiramisù has been a great success! FUN FACT: Nowadays, it is among the best-known Italian words abroad. But what makes it so special? We certainly love the fact that it is very simple to prepare. Also, the mascarpone cream is irresistible, and it’s so tasty and velvety and spaced out with layers of coffee-soaked ladyfingers!
Once you have learned the basic recipe, you can then vary it by adding your favorite ingredients: Strawberries, Nutella, bananas, pistachio and more.
Try it yourself and post a photo! Tag us @ouinarezzo or #OUinArezzo.
To make the tiramisù, start with the eggs and carefully separate the egg whites from the yolks, remembering that to whip the egg whites well, they must not show any trace of yolk.
Then, whip the egg yolks with an electric whisk, pouring only half a dose of sugar. As soon as the mixture has become light and fluffy, while the whisk still running, you can add the mascarpone, little by little. Once all the cheese has been incorporated, you will have a thick and compact cream; set it aside.
Clean the whisks very well and beat the egg whites, pouring the remaining sugar a little at a time. You have to whip them until it looks firm; you will get this result when turning the bowl upside-down and the mass will not move.
Take a spoonful of egg whites and pour it into the bowl with the egg yolks and sugar and mix vigorously with a palette knife, so you will dilute the mixture. Then proceed by adding the remaining part of the egg whites, little by little, mixing very gently from the bottom up.
Once ready, spread a generous spoonful of cream on the bottom of a baking pan.
Then, soak the ladyfingers for few seconds in the cold coffee (already sweetened to your liking) first on one side and then on the other. Gradually arrange the soaked ladyfingers on the cream, all in one direction, as to obtain a first layer on which you will spread a part of the mascarpone cream. Level it carefully, so as to have a smooth surface. Keep on laying down the soaked ladyfingers, then make another layer of cream.
Level the surface and sprinkle it with unsweetened cocoa powder and leave it to harden in the fridge for a couple of hours.
Your tiramisù is ready to be enjoyed!
Storage: You can keep your tiramisù in the fridge for a couple of days at most or it can be frozen for about two weeks in the freezer.