Tiramisu, the original recipe

Name: Tiramisu, the original recipe
Total time: 40 min
Yield: 8
Ingredients: 4 Extra Fresh Large AIA Eggs; 400 g of savoiardi biscuits; 500 g of mascarpone; 200 g of sugar; 50 ml of milk; Bitter cocoa; 6 cups of espresso coffee

One of the most loved desserts, with a simple and quick preparation: here is the original recipe for tiramisu!

4 Extra Fresh Large AIA Eggs

400 g of savoiardi biscuits

500 g of mascarpone

200 g of sugar

50 ml of milk

Bitter cocoa

6 cups of espresso coffee

Description

Perhaps the most famous Italian dessert in the world, tiramisu is a spoon dessert composed of layers of savoiardi biscuits, soaked in coffee and covered with a layer of mascarpone cream. The original recipe for tiramisu, as often happens for desserts and in general for all traditional dishes, has undergone several variations and carries with it an infinity of alternative recipes. However, none of them can be said to be close to the real tiramisu if it does not contemplate mascarpone, coffee, savoiardi and eggs whipped with sugar.

The most delicious and therefore most renowned variations on the theme are chocolate tiramisu, berry tiramisu, lemon tiramisu, strawberry tiramisu or yogurt tiramisu. Let's dive into the preparation of this iconic dessert, in its classic version. Here is the original recipe for tiramisu!

6 Medium Yellow Pasta Eggs Raised on Land

Procedure

First prepare the coffee, using a 6-cup moka. Then add two tablespoons of sugar. Once cooled, dilute it with a quarter glass of milk.

Then prepare the mascarpone cream: put 4 yolks in a bowl, making sure to separately preserve the egg whites of two eggs. Add all the remaining sugar to the yolks and whip everything. Then add the mascarpone to the whipped yolks with sugar, continuing to work with the whisk.

At this point, whip the two egg whites that you have previously set aside separately, adding a pinch of salt. Now incorporate the whipped egg whites into the mascarpone cream, moving the whisk from bottom to top.

Once the dough is finished, prepare a rectangular baking dish where you will lay the savoiardi biscuits. Soak each biscuit in the coffee diluted with milk, being careful not to prolong the biscuit's stay in the liquid excessively.

Then arrange them in the baking dish so as to cover the bottom. Cover the layer of savoiardi with half of the mascarpone cream and sprinkle with a bit of bitter cocoa.

At this point, proceed with the formation of another layer of savoiardi soaked in coffee and cover with the other half of the cream. Finally, sprinkle with plenty of bitter cocoa, so as to cover the entire layer of cream.

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