Genoese pesto
Plated lasagna with Genovese pesto and potatoes
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Tiramisu, the Italian recipe for the world’s most beloved dessert
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Tiramisu: The original recipe
Tiramisu is much more than a simple dessert: it is a sensory experience that wins you over from the very first bite. This masterpiece of Italian pastry showcases a skilful play of contrasts, combining the velvety, rich creaminess of mascarpone with the bold, aromatic note of coffee. The ladyfingers, soaked just right, offer a soft texture that melts in the mouth, while the final touch of bitter cocoa adds an elegant note that perfectly balances the sweetness. Served strictly cold, it is the perfect ending to any meal, capable of delivering an immediate sense of comfort and pleasure.
Tiramisu is a timeless classic, but its versatility makes it the perfect canvas for endless interpretations. Here are some of the most beloved variations, each offering new nuances to this iconic dessert:
The Most Delicious Variations
- Strawberry Tiramisu (or mixed berries): A fresh, spring-like version. Coffee is replaced with a soak made from blended strawberry juice and a splash of lemon. The mascarpone cream is combined with fresh strawberry pieces, making the dessert light, fruity, and vibrant in color.
- Pistachio Tiramisu: For true lovers of the genre. A generous amount of pure pistachio cream is added to the classic mascarpone mixture. The result is a refined dessert with a pastel green color and a rich, enveloping flavour that replaces or complements the aroma of coffee.
- Chocolate (or Nutella) Tiramisu: A “decadent” variation that delights both adults and children. The cream is enriched with melted dark chocolate, or layers of mascarpone cream are alternated with indulgent hazelnut spread. Often, instead of bitter cocoa, it is topped with chocolate shavings.
- Limoncello and Citrus Tiramisu: A Mediterranean twist. In this version, the soak is made with water, sugar, and Sorrento Limoncello. The mascarpone cream can be flavoured with grated lemon zest, giving a citrusy, clean, and surprisingly refreshing taste.
- Egg-Free (or Vegan) Tiramisu: A modern variation for dietary needs or for those who prefer a lighter cream. It uses only whipped fresh cream combined with mascarpone, or plant-based yogurt creams or coconut cream for the vegan version, while maintaining the dessert’s soft structure.
ingredients
doses for
Adjust the servings: the quantities are updated automatically.
Eggs
6 uova
Mascarpone
600 gr
Details
Mascarpone is a fresh Italian cheese originating from Lombardy, made by processing cream. It has a soft, creamy, and velvety texture, with a delicate and slightly sweet flavor. It is the main ingredient in tiramisu, but it is also used…
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Savoiardi
400 grammi
Details
Savoiardi are biscuits from the traditional Italian pastry culture, light and crumbly, recognizable by their elongated shape and their porous, sponge-like texture. They originate from Piedmont and take their name from the House of Savoy, where they were created in…
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Sugar
100 grammi per i tuorli piu a piacere per il caffè
Details
The earliest records of sugar production originate in ancient India, where sweet crystals were extracted from sugarcane thousands of years ago. Through trade routes, sugar spread to Persia, the Arab world, and later to Europe. For centuries, it was considered…
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Cacao Amaro
Qb
Details
Il cacao amaro in polvere è un ingrediente ottenuto dalla lavorazione dei semi di cacao, privati del burro di cacao e finemente macinati. Si presenta come una polvere fine dal colore scuro e dal sapore intenso, deciso e naturalmente amaro,…
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1
La crema:
In una grande terrina, unite i 6 tuorli (tenendo da parte gli albumi) con 100 g di zucchero e montateli a spuma con la frusta elettrica. Incorporate il mascarpone freschissimo e mescolate con un cucchiaio di legno fino a ottenere una pasta omogenea,
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2
Gli albumi:
Montate a neve densa poco meno della metà degli albumi rimasti e uniteli alla crema di uova e mascarpone, amalgamando bene.
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3
Il caffè:
Versate il caffè freddo in una grande ciotola, diluitelo con circa un bicchiere d'acqua e zuccheratelo a piacere (senza esagerare).
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4
Assemblaggio:
Immergete velocemente i savoiardi nel caffè, strizzateli delicatamente e create un letto sul fondo di una pirofila rettangolare. Stendete sopra uno strato di crema, poi fate un altro strato di savoiardi imbevuti. Ripetete alternando crema e savoiardi, terminando con uno strato di crema ben livellato.
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5
Riposo e servizio:
Se necessario, conservate il dolce in frigo coperto con una pellicola. Al momento di servire, spolverizzate con il cacao amaro usando un colino per evitare grumi.
