Contains Tiramisu alcohol

Classic Tiramisu

Tiramisu (ital. Tiramisu for "pull me up") is a famous dessert from Veneto.

The history of the modern recipe can be traced back to around 1970 in the city of Treviso. Similar desserts, however, date from the Renaissance period and have migrated from Siena via Florence and other cities to Veneto and then to Treviso.

Tiramisu consists of alternating layers of ladyfingers(Pan di Spagna) and a cream made from mascarpone and egg yolk. The ladyfingers are soaked in cold espresso, which is flavored with marsala, brandy or something similar. The dessert is layered and refrigerated for several hours until it sets. Before serving, the final layer of cream is dusted with plenty of cocoa.

Because of the raw eggs, tiramisu does not keep very long. It can also be prepared without an egg.

The world-famous Italian dessert is often mistakenly made with gelatine or cream.

ingredients

Cookware

preparation

  • Boil a very strong espresso and chill (approx. 30 minutes).
  • Separate the eggs.
  • Mix the egg yolks with the sugar until frothy, then stir in the mascarpone.
  • Pour the Marsala into the cold espresso, stir and briefly dip the ladyfingers on both sides (do not soak).
  • Place the ladyfingers and mascarpone mixture alternately in a mold. Start with ladyfingers, finish with mascarpone mixture. For more stability, place the second layer of ladyfingers rotated by 90 ° to the underlying layer.
  • Cover the baking dish and put it in the refrigerator for at least 5 hours.
  • Before serving, sprinkle with cocoa to taste and cut into small rectangles.

gallery

  • First mix the mascarpone with the egg yolk sugar foam.

  • Dip the ladyfingers very briefly in the espresso brandy mixture,

  • then put in a rectangular shape ...

  • ... and spread with half of the cream.

  • Put another layer of ladyfingers on the cream ...

  • ... and spread the rest of the cream on top and cover and chill.

  • Sieve the cocoa over it, cut open ...

Side dishes

variants

  • Beat the egg white until stiff and fold it carefully into the mascarpone mixture to loosen it up.
  • Instead of "real espresso", instant espresso can also be used if necessary. Also a very strong coffee.
  • Instead of "dipping" the biscuits into the espresso mixture, it is better to brush the mixture with a brush.
  • The tiramisu also tastes good without alcohol (Marsala / Amaretto) and is then also suitable for children.
  • Particularly suitable for children: replace espresso and alcoholic drinks with cocoa (made from milk, sugar and cocoa).
  • To counteract the danger of salmonella, you can beat egg yolks and sugar in steam until the egg yolks have set (unfortunately this has a negative effect on the taste).