ITALIAN TIRAMISÙ MADE EASY
A step-by-step guide on how to make Tiramisù- a scrumptious coffee-flavored Italian dessert.
As Mikhail Bakunin once wrote:
To be good, coffee must be black as night, sweet as love and hot as hell
I couldn’t agree more!
Something I really can’t give up in my life is coffee! I have tried so many times to reduce the daily amount of coffee, but I failed every time… miserably! Well, I guess it just wasn’t meant to be!
I personally love waking up with a nice cup of coffee or sipping cold coffee while trying to survive under July’s heat. Like a real Italian, I cannot live without my morning cappuccino or caffèlatte (coffee and milk without milk foam). Or a strong espresso right after lunch, it’s just a moment of pleasure between me, myself, and I!
I always remember my grandmother preparing a big “Mocca“ for everyone when someone was coming to visit us. For us in Italy, it is the typical Italian tool to make coffee on the fire. Unfortunately, coffee was not allowed for us kids. It was too bitter, and it was not good, they told us! Lucky us, there was indeed a way we all could enjoy coffee and it was in the cake that till these days I love the most: Tiramisù!
I only started to bake tiramisù a few years ago, when I was traveling around the world and realized that I missed my mum preparing tiramisù so much! I called her one night, and I asked her for the recipe. At first, she asked what was wrong with me, but eventually, she gave me the recipe I wanted. I was in China and it was not easy to find all the ingredients but the result was just a coffee-y explosion of emotions and memories!
There are tons of recipes out there and different ways of baking Tiramisù. Some of them are unbelievably over-complicated. Read on for my family recipe- it’s easy, traditional, and genuine:
Ingredients (serves 4):
For the cream
- Mix 2 eggs with sugar and slowly add mascarpone and the sweet cream until well combined.
- Prepare black coffee and let it get cold (1/5 or 2 mugs full).
- Dip the Savoiardi biscuits into the cold coffee twice and apply gentle pressure to let out any excess
- Prepare the cream
- In a separate tray, spread a thin layer of the cream evenly. Then add the first layer of Savoiardi biscuits soaked in the cold coffee you prepared. On top of that add another layer of cream and sprinkle bitter cocoa powder on it. Now, you have basically created the basis of your Tiramisù, on top of everything start again with another layer of Savoiardi, cream and cocoa powder. Repeat it till the tray if full (usually 3 total layers).
- Put in the fridge for at least 2 hours before serving.
Of course, Tiramisù can be personalized. You can add milk if you don’t like a strong coffee taste or if you like something more substantial, you can also add some liquor in the coffee. I would recommend you to add a few drops of Marsala or Amaretto in the coffee. My uncle once suggested adding a few drops of Rum or Cognac. What my brother loves is to add a bit of Bailey’s in the cream, and I can tell you that it’s really another level.
Remember before lay Savoiardi biscuits on the cream layer you have to soak them in the coffee, they shouldn’t be too moist nor too dry. A trick is to roll the biscuits twice in the coffee if you leave them too much, they will absorb too much coffee and your Tiramisù may result in a soggy coffee-y Tiramisù, not the best!
Let me know in the comments here if you gave this recipe a try or if you just have an Idea how to personalize your Tiramisù, I’d love to hear more!
Not a coffee drinker? Why not giver our recipe on how to make Indian masala tea a chai? 🙂