TIRAMISU’

Tiramisù (literally PICK-ME-UP!) is one of the most popular spoon-desserts up and down all of Italy, so we can’t leave my version of the dish out!

Here is the original recipe of tiramisu, the King of traditional Italian sweets! The classic tiramisu is an evergreen: even if the versions in which it is proposed are hundreds, the best one is always the traditional one. Mascarpone, eggs, ladyfingers, coffee and sugar: these are the magnificent five ingredients that, expertly mixed together, give life to this culinary magic. Let's see the recipe, the preparation, some advice and the ingredients of the perfect tiramisu!

Ingredients:

• 400g mascarpone

• 3 fresh eggs

• 80g sugar

• 200 ml coffee

• 350g ladyfingers

•  2 tbls Marsala 

• cocoa, as necessary

Preparation of tiramisu, the original recipe.

There are only two tricks that you must necessarily follow to have a frothy and consistent tiramisu. The first is to whip the egg whites with the help of an electric whisk: only in this way can the air be properly incorporated that will make them frothy, but firm. Another good rule is to rest in the fridge, which must be at least a few hours.

Let's start preparing the mascarpone cream. Divide the egg whites from the yolks, placing them in two different bowls.

In the bowl of egg yolks add half of the granulated sugar, and Marsala and begin to whip with an electric whisk.

When the mixture is clear and fluffy, it will be time to incorporate the mascarpone.

Once everything is mixed, always with an electric whisk, rinse the electric whisk and beat the egg whites until stiff.

At this point incorporate, with the utmost delicacy, the snow of egg whites to the mixture of eggs and mascarpone, helping you with a silicone spatula or other. Refrigerate for half an hour.

Prepare the coffee and let it cool, remembering not to sweeten it (if you have to serve the cake to children, decaffeinated coffee is also fine). Dip the ladyfingers in the café for a couple of seconds.

Take a baking dish – even those of disposable foil are fine – and begin to arrange the ladyfingers forming a first layer. Pour a little cream and then cover again with other soaked biscuits, and so on, until all the ingredients are exhausted.

On the surface, sprinkle with bitter cocoa and serve your tiramisu after letting it rest for at least 5 hours in the refrigerator. 

Enjoy your dessert!

Preservation:

The most famous dessert all along the boot is perfect if enjoyed after a couple of hours of rest in the refrigerator. However, if you have it leftover, you can keep it for a maximum of 2 days in the fridge carefully covered with plastic wrap.