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How many Tiramisù an Italian eats in her whole life? I tried to make up a number thinking that I eat at least 10 Tiramisù a year between parties, eating out and un-birthday celebrations. The number is around 350 (I think I ate way more, but I feel shy today). So, I feel comfortable announcing that I can tell how an Italian Tiramisù should taste.
I spent years looking for the “perfect” recipe of Tiramisù as I wasn’t able to recreate that one my Mamma used to make (which was perfect to me and honestly, it was really well balanced, not soggy, not sugary, not eggy). I literally tried every recipe in this world. But nothing was close to that one.
We struggle for the perfect recipe for this or that. But after years of cooking, I understood the perfect recipe doesn’t exist. You are looking for a flavor, a sensation, a feeling. But that doesn’t mean perfection. And perfection is boring (the kitchen can teach you great life lessons if you are open to listening).
Last year I was in Italy right after my birthday and one of my dearest friends Alessandro hosted a dinner to celebrate it. Once we decided the menu, he added: “Marta will do Tiramisù”. You can imagine my happiness.
This beautifully cooked dinner ended with the Tiramisù and…it was exactly like that one my Mamma used to make!!!! I am going to share the recipe with you all. Make it once and then adjust it to find your “perfect” Tiramisù.
Ingredients:
- 5 large eggs
- 500 gr/16 oz mascarpone cheese
- 200ml of espresso coffee or strongly brewed coffee
- 400 gr of Savoiardi cookies (ladyfinger cookies – the crunchy ones) I love Matilde Vicenzi (click here to see which one) two packs of 7.05 oz
- 19 packets of sugar (this is not a typo, this is the original recipe from Marta ? that are 100 gr of sugar (half cup)
- cocoa powder to sprinkle
- Note: for an audience of grown-ups I add a tablespoon or two of coffee liquor in the espresso and instead switch to decaffeinated coffee when there are kids.
Directions:
First things first: make coffee and let it cool, bring out of the fridge all you need (room temperature ingredients work better for almost 90 percent of recipes). separate egg yolks and whites
Whip the whites until stiff peaks form and set aside.
In a big bowl (so it will be easier later to fold egg whites without compromising airy) combine egg yolks and sugar, and beat until very very well mixed, lighter color.
Whip a little bit the mascarpone to get it softer and then add it to the yolks beaten with sugar.
The last step is to incorporate the whites into the mixture – gently, very gently – a third at a time until combined and smooth, without whisking. I recommend using a spatula and a flipping motion, literally folding the egg whites into the batter. Gently, very gently.
Prepare the dish where you want to serve your Tiramisù and spread a few spoons of the mixture on the base.
Then dip quickly savoiardi into the espresso, each side, and arrange in a single layer. You need to be quick because you don’t want soggy savoiardi in Tiramisù, you want to keep the texture. They will keep absorbing moisture from the mixture so remember to not soak them too long in the coffee.
Spread half of the eggs+mascarpone filling over the Savoiardi.
Repeat with the second layer of Savoiardi, then cover evenly with mixture and dust with cocoa powder on top.
Refrigerate at least 4 hours or overnight (if you can resist!) before serving,
Styling tip: you can make individual Tiramisù using small mason jars, or martini glasses or teacups.
You can decorate each portion with three coffee beans/or chocolate-covered coffee beans in the center.
If you are a pro with a piping bag, express yourself with the top last layer!
Some people (my husband) like to add on top and in between layers some grated chocolate. I find the chocolate taste distracts from the mascarpone and eggs cream. But who am I to say no to chocolate?
And now I desperately want Tiramisù.
It pairs amazingly well with Sicilian Spezzatino Aggrassato (click here) and everything with eggplants (click here).
Thank you for the recipes. Do you have one for Christ in the Manager. My husband’s family were from Reggio Calabria. Thank you.