Tiramisù
Tiramisù is the most famous Italian dessert in the world, born in Treviso in the 1960s. Layers of savoiardi biscuits soaked in coffee, alternated with a cream made of mascarpone, eggs and sugar, dusted with bitter cocoa powder. The name "tirami su" is an energizing invitation to lift your spirits.
Tiramisù from Treviso is the original version: without whipped cream, without liqueurs, just the pure essence of its ingredients.
Preparation
- 1
Separate egg yolks from whites. Whip the yolks with sugar until pale and creamy.
- 2
Add mascarpone to the yolks and fold together gently.
- 3
Whip the egg whites until stiff peaks form and fold into the mixture.
- 4
Quickly dip the savoiardi into the cold coffee (not too much!).
- 5
Alternate layers of savoiardi and cream in a baking dish.
- 6
Finish with a layer of cream and dust generously with bitter cocoa powder.
- 7
Refrigerate for at least 4 hours, preferably overnight.
Chef's Tips
The savoiardi must be dipped QUICKLY: if they absorb too much coffee, the Tiramisù becomes soggy. Dust with cocoa powder just before serving. No whipped cream: the original recipe doesn't include it.