The story about the origin of the famous Italian dessert Tiramisu was first told to me by chef Celestino Giacomello of the famous hotel Gritti Palace in Venice. He also assured me that this dish is at least as authentic Venetian as a gondolier.
The genuine recipe for Tiramisù
Duration:
240
mins
Nutrition value: 600 kcal
Portions: 12
Level of difficulty: Average
Nutrition value: 600 kcal
Portions: 12
Level of difficulty: Average
- 3 egg yolks XL
- 1/3 cup of sugar
- 2 chilled espresso coffees (1/4 cup)
- 1 3/4 cup mascarpone at room temperature
- 1/2 cup chilled whipping cream
- 3 tablespoons coffee liqueur
- 24 Italian savoiardi cookies or ladyfingers
- 2 tablespoons of cocoa
- 1 tablespoon finely ground espresso coffee beans
- Mix the sugar and 3 to 4 tablespoons of water in a small saucepan and heat over a low heat.
- Bring it to a boil and keep stirring to bring the sugar just to the point of caramelization, remove from the heat immediately.
- Place the egg yolks in a large bowl and start beating them as you add the melted sugar slowly in a steady stream.
- In a separate bowl, beat the whipping cream until firm.
- Fold the whipped cream carefully through the mascarpone mixture.
- In a shallow bowl, mix the coffee liqueur with the remaining espresso.
- Cover the second (and a third layer if you want to impress your guests with this dessert) with the remaining mascarpone.
- Chill the tiramisu, covered, at least 4 hours in the refrigerator.
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