Tiramisu - original Italian recipe

Tiramisu Recipe. The world's most famous Italian recipe. Find this and many more recipes on the Giallozafferano App in English http://itunes.apple.com/app/giallozafferano-recipes/id384387249?mt=8

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Hello GialloZafferano visitors, and welcome to our kitchen. I'm Sonia and today we'll be preparing a dessert with a very recognizable flavour that's been the pride of many Italians living abroad: Tiramisu.
Let's take a look at the ingredients we'll be using:
• 400g/15oz of lady finger biscuits
• Six eggs
• A cup of espresso sweetened to your liking
• 120g/10 tbsp of sugar
• 500g/2 1/3 cups of mascarpone cheese
• Unsweetened cocoa powder for sprinkling between layers
Let's take a look at how to make it:
We'll begin by preparing the custard. First separate six eggs and put the yolks in a large glass bowl. Now, add half of the sugar. Beat it all together well until the sugar is completely dissolved into the yolks. Now it's time to add the mascarpone cheese.
Here's the mixture of the yolks and mascarpone. In this bowl, I've vigorously beaten the whites of the six eggs along with the rest of the sugar until they've increases in size and formed stiff peaks. Now I'll fold them gently into the mascarpone mixture. Fold them together very delicately just until the mixture comes together.
Now, in a deep pan or casserole dish we'll put together our Tiramisu. Begin by soaking the lady fingers in the espresso and lining them up to form a layer in the dish. Of course, you can soak the biscuits more or less depending on how you like your Tiramisu. The espresso can be sweetened according to how you like it as well. There -- the first layer is finished. Now we'll cover it generously with the custard. Look at how thick it is -- beating the egg whites and sugar to those really stiff peaks is essential for getting this density. Now that the custard's well spread, we're ready to sprinkle it all over with the cocoa powder. We're ready for the second layer. As you continue, be sure that if you've layered the lady fingers horizontally in the previous layer, to go vertically in the next.
We've finished preparing the tiramisu with a layer of custard and a good sprinkling of cocoa powder. Now, it has to rest in the refrigerator for about two to three hours. This way, the layers can settle together and serving each portion will be much easier.
From Sonia and GialloZafferano -- Bye, and we'll see you next time!

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[MileyRoss]

Should I put the eggs in the fridge before I use them to kill the salmonella ? ^_^ I just can't wait to try this simple recipe~

[yellowsaffron]

@MileyRoss I'm afraid that the only way to kill salmonella is to expose eggs to very high temperatures...

[needabox2live]

Wait.. so that's it?? Tiramisu is so good, I've always assumed it'd be really complicated to make. But that seems surprisingly simple. Thanks for the recipe, I'll have to give it a try!:)

[yellowsaffron]

@needabox2live It's one of the simplest dessert to make!

[annnanas1991]

thanks for the recipe, tried it loved it, except i think my whites were not firm enough

[yellowsaffron]

@annnanas1991 You can have a look at our tutorial! youtube.com/watch?v=gRXTO8RHgn­g

[icxcrex]

When I cannot find mascarpone (I live in Mexico), I use Philly Cream Cheese (190g) and blend 1/4 cup of "crema de mesa" or table cream. I have tasted them together and there is precious little difference (other than the price) - YIKES! Make your own lady fingers, too because the flavour is really incredible. The Golden Saffron is the best at Italian recipes!

[PeaceSalaam]

You mean you eat the eggs uncooked? Isn't that dangerous to the health?

[icxcrex]

@peacesalaam, you can use heavy whipping cream. The table cream has an "acid" component that is really delicious mixed with all the sugar, etc. I haven't ever had anyone turn my particular "twist" dwn

[icxcrex]

Sadly in the States, they wash off the cuticle of the egg. That is why you must refrigerate them and why "sammy" can enter the shell. In Mexico (and probably other countries) they do not wash the cuticle, and we don't have to refrigerate them. I only fridge them if I need to separate them (easier). :)

[FragNet0]

@MileyRoss Just wash em with boiling water on the outside the salmonella is in the feaces

[pandabear987123]

@PeaceSalaam I heard it's actually safe as long as the eggs are fresh.