I love Tiramisù! And my mum makes an amazing one, that’s why I decided to share her recipe with you today.
Well, of course my mum is Italian and therefore, she doesn’t use sponge fingers, but a different type of biscuits, called Pavesini, but you cannot find them in England generally.
Another thing to say, before you go onto reading the recipe, is that she doesn’t use any liquor on her tiramisù, but if you wish to do so, just add some Marsala to the coffee.
Real Italian Tiramisù recipe
- Eggs 4
- Sugar 5 spoons
- Mascarpone 500 gr
- Coffee 3 big cups
- Unsweetened cocoa
Take the eggs and separate the egg whites from the yolks into two separate bowls.
Then whip the egg yolks with the sugar with electric whips. As soon as the mixture is clear and fluffy, you can add mascarpone continuing to whip. Once you have incorporated all the cheese, you will have obtained a thick and compact cream; keep it aside.
Clean the whips very well and go to whisk the egg whites (add a pinch of salt for better results) until fluffy and firms.
Then add the egg white to the cream prepared before, mixing very gently from top to bottom.
After that, spread a spoonful of the cream on the bottom of the tray/serving dish and start to create layers with the sponge fingers.
Soak for a few moments the biscuits in the cold coffee, the best one to use would the one made with the Italian moka (if you don’t like the taste of strong coffee very much, you can add some milk).
Create a layer with the soaked biscuits, on which you will distribute a part of the mascarpone cream.
Continue by creating another layer, until your ingredients are finished!
Remember the top layer must be composed of mascarpone and not biscuits.
Then sprinkle with unsweetened cocoa powder and leave to harden in the refrigerator for a couple of hours. For a better results, put the tiramisù in the fridge and sprinkle with the cocoa just before serving.
Your tiramisu is ready to be tasted!
Did you like the recipe?
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