Authentic Italian Tiramisu ~ Pravi italijanski Tiramisu

Za slovenski jezik, preskoci angleski zapis.

Tiramisu in Italian language means ‘’lift me up’’ or metaphorically ‘’make me happy’’ and I can totally agree with that. Anyone who ever had a spoon of this heavenly light dessert filled with explosion of flavors knows what I’m talking about. And if you never have … well now it’s your chance. Follow the recipe and make the easiest dessert in the world that will blow you away.

Tiramisu

You will need:

500g Mascarpone cheese
4 eggs
5cups (espresso) coffee
Lady fingers ( it. Savoiardi cookies)
Cocoa powder
3-4 tbsp sugar (more by taste)
1/3 cup Marsala wine
 
Small whipped heavy cream (optional – it’s not in original recipe)
 

Tiramisu ingredients

Prepare coffee and let it cool. Italians originally use espresso but if you don’t have the espresso machine, any strong coffee will be good. This time I actually used decaffeinated coffee because every time I make Tiramisu I also want to eat it after dinner and I can’t because I won’t get any sleep later. So I decided to go with decaf and it worked perfectly.

When coffee is cooled to room temperature you can add 1/3 cup sweet Marsala wine. I didn’t have any so I used rum, brandy would also be good. If you’re going to serve it to kids, leave out alcohol and use decaf coffee or cocoa.

When the coffee is cooling prepare the filling:

Whisk egg yolks and sugar until fluffy and light colored. Add 1 regular tablespoon of sugar per egg yolk. When mixed and fluffy add Marsala wine and stir. Now add mascarpone cheese and whisk together until incorporated.

Let me mention that if you cook the egg yolk-sugar-Marsala mixture you actually get an Italian dessert drink called Zabaione which can be served independently with strawberries or blueberries in a champagne glass. Americans have something similar called Eggnog and it’s more like a drink when the Italian version is closer to dessert.

Ok let’s get back to Tiramisu. Because we won’t make Zabaione now, we won’t cook this. But we have to beat the egg whites in a separate bowl now, until stiff. When done slowly fold beaten egg whites in mascarpone mixture and gently stir together until smooth.

tiramisu recipe

At this point you can add heavy cream which you whipped in a separate bowl. This step is optional and it’s not part of the authentic Tiramisu recipe. Sometimes when I only have 250g of mascarpone I add whipped heavy cream to get more filling.

making Tiramisu

Taste your mixture and add more sugar if you want.

Coffee & Savioardi

Now you can start dipping lady fingers in coffee. Do it fast, approximately 2.5 seconds each side and stack them on the bottom of the pan, tight together. When you have the first layer of coffee-soaked lady fingers stacked on the bottom of the pan spread with mascarpone mixture and top with dusting cocoa powder.

cocoa powder on tiramisu

That gives Tiramisu this great contrast of flavors between sweetened mascarpone mixture and bitterness of cocoa. Now if you want you can stack another layer of coffee-soaked lady fingers and repeat the whole procedure again. When you’re done put it in the fridge for 2-3 hours. Serve chilled.

That’s it. The easiest dessert recipe without any baking involved. But be careful with eggs. Always make sure you have fresh eggs and don’t let it stand in the fridge more than 2 days. And this probably won’t be a problem anyway because it’s so good that it will be gone in a day.

And what I like the most about this dessert? If you suddenly crave Tiramisu and you want to have it right now right there you can always make just a small one time dessert which you serve in a champagne or dessert glass. Just use smaller amount of ingredients. And no need to cool it before serving.

tiramisu cake

Tiramisu. Ta bozansko dobra slascica, ki jo lahko pripravimo v rekordnem casu saj ne zahteva vecjih kuharskih spretnosti ali peke. V italijanscini desert Tiramisu nosi pomen necesa kar te zbudi, kar je logicno glede na kolicino kave, ki jo vsebuje, a meni je bolj vsec metaforicen pomen, ki pravi da je to nekaj kar te osreci. V eni sami zlicki te okusne slascite je prava ekspozija okusov, od mocne disece kave, preko kremnega okusa po mascarponeju do grenkega odtenka kakava z rahlimi sledmi po likerju, oziroma bolje receno Marsala vinu.

Kdor je ze kdaj jedel pravi avtenticen italijanski Tiramisu, ve o cem govorim in ve, da ne pretiravam. S tem mislim res pravi Tiramisu in ne neke podobne variante z raznimi pudingi, vanilijami, biskviti za torto in podobnim. In ravno zato sem se odlocila spisati tale zapis, ker je vcasih ze tezko najti recept za cisto pravi italijanski tiramisu.

Potrebujes:

500g Mascarpone sircka
4 jajca
Pol litra kave (espresso)
Lady fingers piskoti oz Baby piskoti jim pravijo pri nas, Savoiardi po italijansko
Kakav v prahu
3-4 zlice sladkorja ali vec po okusu
80 ml Marsala vina
 
Po zelji lahko dodas tudi malo stepeno sladko smetano, vendar je pravi tiramisu ne vsebuje.

Prvo skuhaj mocno kavo in jo pusti ohladiti. Pravi Tiramisu je narejen iz espresso kave, a ker vsi nimate espresso masince, bo tudi navadna kava dobra. Jaz imam vedno en in isti problem s Tiramisujem. Jedla bi ga noc in dan, ampak zaradi vsebnosti kave to ne gre. Potem se pa cel dan setam do hladilnika in buljim v Tiramisu ter si dopovedujem, da zdaj ga pa ne smem jesti, ker je ura ze 7 zvecer in ne bom nic spala. No vcasih ga vseeno kar malo pojem in potem nic ne spim, ampak je kar vredno, moram reci. Saj ga potem zjutraj spet malo pojem pa me drzi pokonci. Haha No, tokrat sem uporabila kar brezkofeinsko kavo in se resila tehle muk. Rezultat je bil da sva ga z mojim pojedla v 24-ih urah. Ja, polovica ga je sla ze kar takoj, ostalo pa naslednje jutro.

No pa da se vrnem h receptu. Ko je kava ohlajena vanjo vlij Marsalo. Ce je nimas pri roki, tako kot tudi jaz ne, lahko uporabis rum ali brandy.

Ko se kava ohlaja se loti priprave kreme.

Rumenjake zmesaj s sladkorjem, da postanejo puhasti in svetlejsi. Za vsak rumenjak vzemi po eno zlico sladkorja. Zdaj dodaj Marsalo in zmesaj. Dodaj mascarpone sircek in vse dobro premesaj, lahko tudi z mikserjem na najnizji hitrosti.

Naj kot zanimivost povem, da lahko tole mesanico rumenjakov, sladkorja in Marsale se malo pokuhamo, da se zgosti in jo postrezemo kot samostojno pijaco oziroma desertni napitek v sampanjec kozarcu z dodanimi jagodami ali borovnicami. Po domace povedano bi tole bil jajcni liker, v casu Bozica v Ameriki zelo priljubljen napitek imenovan Eggnog ali Zabaione po italijansko.

Zdaj v malo vecji posodi stepi beljake v trd sneg in jih pocasi dodaj mascarponejevi kremi ter rahlo premesaj z metlico, da dobis gladko kremo. Poskusi jo in dodaj se sladkorja, ce se ti zdi da ni dovolj sladko.

Na tej tocki lahko stepes tudi sladko smetano in jo vmesas v kremo. Jaz to naredim kadar imam le 250g mascarponeja in si zelim, da bi bilo kreme nekoliko vec. Vendar to ze ni vec del avtenticnega italjanskega recepta a je meni osebno edina dopustna variacija za Tiramisu, ker ne spremeni osnovnega okusa, kar pa razni vanilijevi pudingi naredijo.

Ko imas vse to pripravljeno in je kava ohlajena, se loti pomakanja piskotov v kavo. Piskot za piskotom na hitro pomoci v kavo okoli 2.5 sekunde na obeh straneh in jih zlozi tesno skupaj po dnu steklene, keramicne ali kar tortne posode. Niti ni pomembno, lahko je tudi plasticna. Ko so piskoti zlozeni po celotnem dnu posode, nanje premazi mascarponejevo kremo in po vrhu posipaj s kakavom v prahu. Ce zelis lahko naredis se eno plast, povsem enako zacnes s piskoti in koncas s kakavom.

Italjanski Tiramisu

Zdaj pa s temle v hladilnik za 2-3 ure, da se lepo ohladi in strdi predenj postrezemo. Ja saj vem, tudi jaz sovrazim recepte za bozanske slascice, potem jih moras pa pustit stati v hladilniku se par ur. A ni to nekaj najbolj zoprnega pri receptih brez peke? Ponavadi se mora vse se hladiti na koncu. Ampak pri Tiramisuju je malo drugace. V tolazbo si lahko naredis en mini Tiramisu v desertnem kozarcu. Ze medtem, ko delas velikega, sproti v kozarec zlozi se 2-3 v kavo namocene piskote in prekrij s parimi zlicami mascarpone kreme ter po vrhu posipaj s kakavom. Pojes lahko takoj! 🙂 Pa bo cakanje lazje.

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