Last week my friend asked me to do a dessert for her Christmas party that would appeal to almost everyone.
So the first dessert that came to mind was Tiramsú of course!! Who doesn’t like a classic Italian Tiramisú?
Since I’ve been doing catering Tiramsú is the most requested dessert ever! No matter if is a private or business event, everyone loves Tiramisú, and mine is pretty damn good, if I may say so myself!
Tiramsú is a pretty easy dessert to make, but there are two secrets to a good Tiramsú. One is the cream and the other how much you should wet the Savoiardi biscuits.
I’ve seen hundreds of Tiramsú in my lifetime, and every time the cream is so heavy that you need Alka-Seltzer to digest it. Or the biscuits are so wet that is a big mush of biscuits and cream, not nice.
I’ve even seen celebrity chefs make horrible Tiramsú, so I was a bit reluctant to give out my Tiramisú recipe because I felt I was giving away a bit of my cooking secrets. But then thought I really need to show how to make Italian Tiramisú, so here it is.
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In the video I go into detail on how to make the cream which is very important in Tiramisú. The way I make it produces a light, not to sweet and delicious cream.
In fact, every time I make it people always asks me how I made the cream, well here it is!
KEY STEPS FOR A GOOD TIRAMISÚ
The first key step is to follow step by step the process of making the cream, as this will produce a light and delicious cream.
The other key step is how wet the biscuits should be, and these need to be just wet but not soaked. This will allow the biscuit to soften without becoming mush with the cream. The end result should be like almost a sponge cake.
Third, the coffee needs to be cold and very very strong, otherwise the flavours will disappear.
Fourth is not to add too much cream between the layers as these could make the biscuits go mushy.
And, fifth Tiramisú always needs to be made the before you’re eating it. This will give chance for the dessert to set.
MAKING A GLUTEN FREE TIRAMISÚ
If you’re Gluten Free do not panic! You can also have a pretty good Tiramsú. Schar the Italian Gluten Free brand now makes gluten free Savoiardi biscuits.
If you’re in the UK you can get them in Tesco, Morrison or Asda. They don’t always have them in the shop but I think you can always get them on line.
Here’s the link to the product itself Schar Gluten Free Savoiardi Biscuits.
You only have to replace the normal Savoiardi for the glutenn free ones and vuola! You have now have delicious Italian Tiramisú.
PRINT THE RECIPE
The best Tiramisu recipe you'll ever make! With the lightest, creamiest and luxurious cream and the essential secrets for the best Tiramisu.
- 3 free range eggs
- 6 tbsp sugar
- 250 gr of Mascarpone cheese
- 300 ml double cream
- cacao powder
- Espresso coffee
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In 2 bowls separate the egg yolks from the egg whites
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Add the sugar to the egg yolks and whisk until having a smooth light yellow cream
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In a third bowl whisk the cream until stiff picks and add to the egg yolk cream little by little mixing every time by hand.
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Once all the cream has been added, add the Mascarpone again little by little mixing all the time.
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When all the Mascarpone has been added whisk the egg whites until cloud texture and add them little by little to the cream.
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Once all the egg white have been added you can put the cream through the mixer in the slowest speed just to make the cream smoother, but this is optional.
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Take the biscuits and dunk one by one to the cold coffee. The biscuits need to go in and out the coffee quite quickly.
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Start to create the layers doing one layer of biscuits and one layer of cream. I recommend doing 2 layers of biscuits and 2 layers of cream, being the second the top of the dessert.
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When all the layers are done cover with cling film and place in the fridge over night.
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Next day sprinkle the dessert with cacao powder covering all the top and serve.
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This dessert will last 3 to 4 days in the fridge.
Recipe Video
For a gluten free option please see the blog post related to this recipe
If you make this recipe leave your comments below I would love to hear your thoughts!
So, for now happy cooking! And I’ll see you all next week with another delicious recipe!
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