Tiramisu (recipe from Venice)
8 servings
120 minutes
Tiramisu is a refined embodiment of Italian culinary art, originating from romantic Venice. Its name, meaning 'pick me up', perfectly conveys the pleasure this dessert provides. Delicate layers of airy savoiardi cookies soaked in aromatic coffee liqueur syrup combine with silky mascarpone and whipped egg cream to create a harmony of flavors. A light bitterness of cocoa adds a spicy accent, while the rich texture makes each bite a true delight. Tiramisu is perfect as a conclusion to an elegant dinner or simply as a moment of sweet bliss. Its creamy softness melts smoothly on the tongue, leaving a gentle coffee aftertaste. This dessert is not just food — it is art embodied in every spoonful.
1
First, prepare the savoiardi cookies: beat three egg whites to soft peaks, then add 30 grams of sugar and continue beating until the sugar dissolves and the mixture becomes smooth and shiny.
- Chicken egg: 7 pieces
- Sugar: 160 g
2
In another bowl, mix 30 grams of sugar with two yolks and beat until a light and fluffy mass is obtained. Then gently combine the whites with the yolks, sift in the flour, and mix with light movements from bottom to top, preserving the air.
- Sugar: 160 g
- Chicken egg: 7 pieces
- Wheat flour: 50 g
3
Transfer the dough to a pastry bag or a sturdy bag and pipe onto a baking sheet lined with parchment paper in sticks 10–12 cm long.
4
Sift powdered sugar twice and let it sit for 10-15 minutes, bake until golden beige at a temperature of 190-200 degrees. This will take 10-12 minutes.
5
Now let's move on to the tiramisu. First, take the remaining 4 eggs and separate the yolks from the whites. Whip the egg whites with a mixer until they form a thick foam. This will take 10-12 minutes. Then place the whipped egg whites in the refrigerator.
- Chicken egg: 7 pieces
6
Whisk the yolks with sugar and a pinch of vanillin until pale. This will take a long time. The whipped yolks should be almost white and resemble thick cream (whisk at low speed).
- Sugar: 160 g
- Vanillin: to taste
7
Place the mascarpone cheese in a separate bowl and mash it with a wooden spatula. While continuing to beat the yolks, gradually add the mascarpone to them. Keep beating the mixture until completely homogeneous. Note: the beating speed should be very low; it's better to beat with a spatula rather than a mixer.
- Mascarpone cheese: 500 g
8
Next, while continuing to beat, gradually fold in the whipped egg whites into this mixture. You need to achieve a homogeneous, lump-free, and thick mass. I repeat, it's better to do this with a spatula. The process is very labor-intensive and will take a lot of time; patience is key!
9
Take a cup of coffee without sugar. Cool the coffee to room temperature. Pour a shot of liqueur into the cooled coffee. Take a dessert mold. Lay a thick layer of cream at the bottom (more than half of the cream).
- Strong coffee: 1 glass
- Liquor: 40 ml
10
Quickly dip the cookies in coffee with liqueur and place them on top of the cream. Spread more cream on top and sprinkle cocoa through a sieve. Refrigerate for 5-6 hours.
- Cocoa powder: to taste