Classic Italian Coffee Tiramisu
Classic Italian coffee tiramisu is an essential dessert that delicately combines the bitterness of coffee with the creamy sweetness of mascarpone. Made with ladyfinger biscuits soaked in strong coffee, it offers a soft and airy texture that melts in your mouth. Easy to make, this dessert requires no baking and relies on the perfect balance of its simple, quality ingredients. For 6 people, its preparation takes about 30 minutes, followed by at least 4 hours of refrigeration, ideally overnight, for the flavors to fully develop. The traditional recipe uses fresh eggs, sugar, mascarpone, strong coffee, and a bit of rum (optional) for an original touch. The secret lies in the lightness of the cream obtained by gently folding in the whipped egg whites, and in the quick dipping of the biscuits so they remain tender without becoming soggy. The result is an elegant and refined dessert, dusted with bitter cocoa, that will delight all your guests. Serve it well chilled for an optimal tasting experience. This tiramisu proves that Italian pastry classics are timeless and always appreciated.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Prepare the mascarpone cream: separate the egg whites from the yolks. In a bowl, beat the yolks with sugar and vanilla until the mixture lightens and becomes frothy. Incorporate the mascarpone and mix until you get a smooth and homogeneous cream.
- 2
Beat the egg whites until stiff peaks form with a pinch of salt. Gently fold them into the mascarpone cream using a spatula, lifting the mixture to preserve its lightness.
- 3
Mix the cooled coffee with the rum if using. Quickly dip the ladyfinger biscuits into this mixture (1 second per side) without soaking them. Arrange a first layer of biscuits at the bottom of a rectangular dish.
- 4
Cover the biscuits with half of the mascarpone cream. Add a second layer of soaked biscuits, then finish with the remaining cream. Smooth the surface with a spatula.
- 5
Generously dust with bitter cocoa using a fine sieve. Refrigerate for at least 4 hours (ideally overnight) before serving.
- Essential rest: Preparing it the day before allows the flavors to fully develop.
- Alcoholic variation: Replace the rum with Marsala or Grand Marnier.
- Perfect texture: Use well-chilled mascarpone and fold in the egg whites in three additions.
- Optimal coffee: Use strong, well-cooled coffee for dipping.
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