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Tiramisu

Posted on Dec 11th, 2019
by Irene Milito
Categories:
  • Italian recipes

Roberto Linguanotto, from Treviso, is the inventor of this exquisite dessert. The idea came from lo sbatudin, a mixture of beaten egg yolk and sugar, commonly used by farming families as a daily tonic; Linguanotto added mascarpone to this little recipe giving birth to Tiramisu in 1960.

Servings: 6

Preparation Time: 20 minutes

Resting Time: About 3 hours

Difficulty: Medium

Price: Low

Ingredients:

  • 17 1/2 oz mascarpone
  • 14 oz sponge fingers
  • 1/2 cup sugar
  • 6 eggs
  • 4 cups coffee
  • Cocoa powder

Preparation:

First prepare the coffee, pour it into a bowl, add sugar at taste and set aside until cold. Prepare the cream: whip the egg yolks with half the sugar until light and smooth and add the mascarpone, working it with a wooden spoon. Beat the egg whites with the rest of the sugar and add gently to the mascarpone mixture. It’s time to build Tiramisu: make a first cream layer on a glass baking dish, dunk ladyfingers in the coffee quickly and put them in the dish, one beside the other. After the first layer of biscuits, cover with the cream and start with another one until you finish all biscuits and cream. Cover the last layer of cream with cocoa powder and put the Tiramisu in the fridge for a few hours.

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Ciao e benvenuti, mi chiamo Irene Milito e vivo a Cosenza in Calabria. Fin da piccola ho avuto la passione per la cucina e la vita sana in generale. Tutti i miei consigli sono sicuri al 100% e le ricette sono super collaudate, realizzare con ingredienti sani e semplici, ma soprattutto realizzate con tanto amore e passione per la cucina.

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