📍 Treviso
Tiramisu
Layers of coffee-soaked ladyfingers and mascarpone cream, finished with cocoa.
- Preparation
- 30 min
- Cooking
- 0 min
- Waiting and resting
- 240 min
History
Tiramisu is associated with Treviso and northeastern Italy. Different claims exist about its creation.
Ingredients
Preparation
- 1
Beat the pasteurized yolks with sugar until thick. Fold in mascarpone without overbeating.
- 2
In a clean bowl, beat the pasteurized whites to stiff peaks and fold gently into the cream.
- 3
Briefly dip ladyfingers in cold coffee. Layer them in a dish and cover with cream; repeat.
- 4
Cover and refrigerate at least 4 hours. Dust with cocoa just before serving and keep refrigerated.
Cooking tips
- Use cold coffee and dip the biscuits briefly so the layers keep their shape.
Making tiramisu with distinct layers
Preparing the cream
The base should look uniform before adding egg whites. If the mascarpone is lumpy, gently incorporate small additions into the yolks; prolonged vigorous beating can make the mixture too soft. Use a clean, grease-free bowl for the whites, then fold them in with broad movements from the bottom to retain air rather than continuing to beat.
Controlling the coffee soak
Let coffee cool before assembling. Briefly dip each ladyfinger and check that it is moist without falling apart. The time depends on the brand and dryness: the biscuits do not need to become saturated. If liquid collects at the bottom, dip the next biscuits less. Alternate even biscuit and cream layers to distribute the coffee and help each serving hold its shape.
Resting and presentation
The four hours listed are refrigeration time rather than active work. Resting lets the biscuits hydrate and the cream become firmer. If the mixture remains very soft, allow more time before slicing. Individual glasses are another serving option that does not depend on a clean slice. Sift cocoa over the top just before serving so it does not become damp throughout the rest.
Eggs and refrigeration
This version does not cook the eggs: use eggs or egg products labeled pasteurized, following the manufacturer's directions. Pasteurized whites may whip differently, so check that the product is suitable. Keep the dessert refrigerated until serving and return the remainder to the refrigerator. FDA recommends pasteurized products for dishes served with raw or undercooked eggs; coffee and resting do not replace that treatment.
References to consult
References provide information about the dish, its context or a technique. Quantities in this version may differ from those in the source.
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