After so much talk in the past few days of Italian cooking, with its pastas and pizzas and cheeses and prosciuttos, it’s definitely time to finish the week with something sweet.
I can’t think of a dessert which is more Italian than a tiramisu (even though I always thought the name made it sound Japanese, right?).
There has been a lot to say this week about the three-day cooking experience I did in a Tuscan villa with Eating Italy Food Tours.
(If you like, you can read more about that here.) So, rather than give you an extended breakdown of how to make a tiramisu, let me make your eyes water with the pictures of the delicious desserty goodness taking shape.
As it turns out, it’s actually not too hard to make. I’ve included the recipe at the end of this post so you can try it out for yourself.
- 500g mascarpone
- 5 eggs
- 5 cups of sugar
- Unsweetened coffee
- Ladyﬁngers or sponge-cake
- Unsweetened cocoa powder
- Place a pot of water to boil on the stove and place another pot on top of the ﬁrst one
- Whisk 5 egg yolks and sugar in the second pot in order for the steam to warm it from the bottom for about 5-8 minutes
- When the liquid starts to get dense, remove pot from stove area and continue whisking until mixture becomes a white, foam-like consistency
- Leave to cool
- In a separate bowl, whisk egg whites into a foam (they should not fall out of bowl when turned upside-down)
- Add the mascarpone cheese delicately into egg and sugar mixture, followed by egg whites
- Inside a dish, place ladyﬁngers (dipped in unsugared coffee) on bottom, cover with cream, place another layer of ladyﬁngers, cover with cream, and sift cocoa powder on top.
- Let tiramisu rest in the refrigerator for at least 3 hours before serving.
Time Travel Turtle was a guest of Eating Italy Food Tours and Villa Ferraia but the opinions, over-written descriptions and bad jokes are his own
8 thoughts on “Making tiramisu is as easy as… pie?”
Where we put the foam (egg whites)? Should we mixed with the cream or not? Thank you, Michael!
Hi Elnie. The egg whites get folded in with the cheese/yolk combo. It’s this final mix of things that you then use to build the layers of the tiramisu. Good luck – let me know how you go!
Thank you for the recipe and replying my comment.
I’ve tried and the taste was good (I’ve asked some people to tasted it) But the problem is it’s smelled fishy. I don’t know where exactly is the problem. Is that because i didn’t whisking very well or should i pour cocoa powder or something? Any advice from you?
I’m not sure at all about that. There’s nothing in the ingredients that should be causing that. I know this sounds silly, but could there have been anything left on any of your utensils or bowls that caused that?
yummy! Tiramisu is one of the best inventions ever – though it’s not the healthiest one by looking at the ingredients. But I guess it always tastes much better if prepared by yourself! or?
No… probably not the healthiest but it’s so tasty, who cares. Actually, though, it’s probably not as bad as many desserts. Sugar, eggs and cheese are all good for you, right? 🙂
Although this is not travel related, but this is definitely interesting And worse, got me hungry! Thanks for the recipe, and I do miss eating tiramisu. One of these days have to get me some! hehehe
Well, you don’t need to get some. You need to make some now!!
(Just writing about it made me hungry too… it was so good!)