Homemade Tiramisu Recipe

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Tiramisu
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Tiramisu

Recipe by Bernie Torras
0.0 from 0 votes
Course: DessertCuisine: ItalianDifficulty: Media
Rations

6

rations
Preparation time

30

minutes
Cooking time

2

minutes
Calories

300

kcal/ration
Resting time

0

minutes
Cooling time

120

minutes
Total time

2

hours 

32

minutes

Immerse yourself in the world of Italian pastries with this exquisite Tiramisu recipe that promises to transport you straight to the cobblestone streets of Rome with every bite.

Perfect for coffee lovers, this dessert combines the smoothness of mascarpone with the intensity of strong coffee and the unique touch of dark rum and apricot brandy, culminating in a symphony of flavors that dance to the rhythm of la dolce vita. Accompany this culinary experience with a playlist that mixes Italian jazz and bossa nova to complete the atmosphere. Whether for a special occasion or a mid-afternoon treat, this Tiramisu recipe is as pleasurable to prepare as it is to savor.

Imagine delicately dusting cocoa powder over creamy cheese and soaked biscuits, a final act that is as artistic as the act of making a perfect espresso. Follow these steps in detail, letting each ingredient tell its story, from the creamy mascarpone to the robust coffee, and experience the true art of Italian cooking in your own home.

And remember, the secret is in the passion with which you mix each component, so put your heart into every move and let the music guide you through this exceptional culinary experience.

Modo cocción

Mantén encendida la pantalla de tu dispositivo mientras cocinas

Ingredientes

  • 2 eggs

  • 1 strong coffee cup

  • Cocoa powder for sprinkling

  • 80 g sugar

  • 250 g mascarpone

  • 1 c.s. tablespoon dark rum

  • 6 soletilla biscuits

  • 1 c.s. tablespoon apricot brandy

  • 2 gelatin sheets

Pasos

  • Separate the whites from the yolks of the 2 eggs.
  • In a bowl, beat the egg whites until stiff and glossy with a pinch of salt. Reserve.
  • Use a square glass tray as a mold.
  • Dip the 6-8 soletilla biscuits in 1 cup of strong coffee, making sure they are well soaked.
  • Place them at the bottom of the tray as a base for the tiramisu. Reserve.
  • Place the 2 gelatin sheets in cold water to hydrate for at least 5 minutes. Once soft, drain excess water.
  • In another bowl, beat the egg yolks with 80 g of sugar until pale and creamy, using an electric mixer. When beating the egg yolks with the sugar, beat until the mixture becomes pale in color and thick in texture; this is known as "tape point". A good indicator is that the mixture ribbons on itself when you lift the beaters. This incorporates air and contributes to a lighter and fluffier texture in the final result.
  • Add 1 tablespoon dark rum and 1 tablespoon apricot brandy to the mixture, blending well.
  • Add 250 g of mascarpone to the egg yolk mixture, beating until smooth and homogeneous.
  • Heat the hydrated gelatin sheets in the microwave for a few seconds (10-15 seconds) until completely dissolved.
  • Add the dissolved gelatin to the creamy mascarpone mixture, making sure it is well integrated.
  • With delicate, enveloping motions, add the whipped egg whites to the mascarpone mixture to maintain the airy texture of the tiramisu.
  • Assemble the tiramisu:
  • Carefully pour this cream over the base of the sponge cakes in the pan. Distribute evenly. When you are assembling the tiramisu, create even and neat layers for a visually appealing presentation. It will depend on the height of your mold, but you could opt to make an extra layer of biscuits and cream if space permits. This not only improves the presentation, but also balances the ratio of cream to biscuits.
  • Let the tiramisu cool and set in the refrigerator for a few hours, preferably 3 to 4 hours.
  • To serve:
  • Before serving, sprinkle cocoa powder over the surface to decorate. Use a fine sieve to sprinkle the cocoa powder over the tiramisu for a perfect finish.

Notas

  • Opt for a high quality espresso. Coffee is one of the souls of this dessert, and its quality will make a big difference. To give it an even more personalized and rich touch, consider using an Italian espresso or a specialty coffee of your choice, making sure it is well concentrated.
  • When working with gelatin, it is crucial to make sure it dissolves properly to avoid lumps in your tiramisu. A good tip is to always dissolve it first in cold water and then heat it gently. Avoid boiling, as this can cause it to lose its ability to gel.
    • >
  • The dark rum and apricot brandy add depth and complexity to the tiramisu. To achieve an even greater harmony between the flavors, you can lightly whisk the mascarpone separately before adding the liqueurs, this will help the flavors to blend more homogeneously. Be sure to test and adjust according to your personal preferences. If you are preparing this dessert for children or people who avoid alcohol, consider non-alcoholic alternatives that emulate these flavors.
    • >
  • The mascarpone should be at room temperature to facilitate its integration with the rest of the ingredients, ensuring a smooth, lump-free mixture. If the mascarpone is too cold, it can be difficult to work with and could result in an uneven mixture.
    • >
  • Patience is key. Prolonged resting allows the flavors to marry and intensify. While 3-4 hours may be enough, leaving the tiramisu to refrigerate overnight will transform a good dessert into something sublime.
  • As a finishing touch, you could add some dark chocolate chips or even berries for a contrast of flavor and color.

Quizás lo necesites

  • tamizador harina 10cmTamizador harina hasta 350gr - 10cm diámetroVer precio

Información nutricional (por ración)*

  • Serving Size: 135g
  • Total number of serves: 6
  • Calories: 300kcal
  • Fat: 10.95g
  • Saturated Fat: 6.68g
  • Cholesterol: 107.35mg
  • Sodium: 71.5mg
  • Potassium: 75.33mg
  • Carbohydrates: 28.4g
  • Fiber: 0.62g
  • Sugar: 16.48g
  • Protein: 5.48g
  • Vitamin A: 504.58IU
  • Calcium: 48mg
  • Iron: 0.68mg
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Key points of the recipe

  1. Integration of Mascarpone and Liqueurs: Ensure that the egg yolks are well mixed with the sugar before adding the mascarpone and liqueurs. This guarantees a smooth and homogeneous cream crucial for the final texture of the tiramisu.
  2. Handling the Whipped Whites: Fold in the whipped egg whites in a folding motion to maintain aeration. This contributes to the lightness and fluffiness of the dessert.
  3. Resting and Cooling: Allow sufficient time for resting and cooling before serving. This ensures that the gelatin sets properly and the flavors intensify, resulting in a better texture and taste.

Pairing with wine

Homemade tiramisu, with its rich yet varied combination of flavors – sweetness from sugar and mascarpone, bitterness from coffee and cocoa, and the special touches of dark rum and apricot brandy – presents an interesting and exciting challenge for pairing with wine.

For this dessert, it would benefit greatly from a sweet wine that complements the flavors without overwhelming them. A classic pairing would be an Italian Vin Santo. This dessert wine, with its balance of sweetness and acidity, beautifully complements the rich, creamy components of tiramisu, while its complex notes of dried fruit, caramel and spice can enhance the flavors of the coffee and liqueurs involved in the recipe. The Vin Santo, being a well-structured but not overly heavy wine, aligns perfectly with the soft, velvety texture of the tiramisu, ensuring that neither component of the pairing outshines the other.

Also, a Moscatel de Setúbal could be an excellent accompaniment, thanks to its pronounced orange and caramel notes that would echo the hints of apricot brandy and the soft sweetness of the dessert, adding depth without competing with the intrinsic flavors of the tiramisu.

It is crucial to avoid full-bodied wines or pronounced tannins, such as a Cabernet Sauvignon or Malbec, as they can overload the delicate flavor balances of tiramisu and overpower its smooth texture.

In summary, for this homemade tiramisu, the ideal is to lean towards sweet and slightly aromatic wines with good acidity, which complement the sweetness and richness of the dessert without overwhelming its complexity of flavors. A Vin Santo or a Moscatel de Setúbal would be magnificent companions that elevate this classic dessert.

Beer pairing

To pair with a Tiramisu, it is best to choose a beer that complements or contrasts appropriately with the rich and complex flavor of the dessert, without overwhelming its delicate flavors of coffee, chocolate, and mascarpone cream.

An excellent pairing option for this Italian dessert is a Stout or Porter. In particular, an oatmeal Stout could work wonderfully well. These beers have notes of coffee and chocolate naturally, which can enhance those same flavors in tiramisu. The creaminess of an oatmeal Stout can also complement the velvety smooth texture of mascarpone and sponge cake layers.

If you prefer something with a little more contrast and that can cut through the richness of the dessert, you might consider a Raspberry Lambic or a Kriek (Cherry Beer). These Belgian beers are known for their acidity and fruity notes, which can offer a nice contrast to the sweetness and richness of tiramisu, cleansing the palate between bites.

What we should avoid, in general, are beers that are excessively bitter or have very spicy or herbal flavors, such as some IPAs or beers with high alcoholic strength. These styles can easily overpower the subtle flavors of tiramisu and unbalance the pairing experience.

In summary, for a homemade Tiramisu, opting for Stout or Porter beers to enhance the coffee and chocolate flavors, or a Raspberry Lambic or Kriek for a nice contrast, would be ideal. Avoid beers with high bitterness or flavor intensity that may compete with the flavors of the dessert.

Careful!

Typical allergens

Avoid this recipe if any diner has allergies* to: Dairy, Gluten, Soybeans, Eggs

* In Puchero MIX we inform you about the most typical allergens in this dish. However, we recommend that you ask all diners if they have any specific food allergies. In addition, we recommend checking the labels of all individual ingredients to ensure that they do not contain traces of other allergens, as conditions may vary by producer or manufacturer.

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Picture of Bernie Torras
Bernie Torras
Una vez fui cocinero, y entre fogones aprendí que la cocina no solo se trata de recetas, sino de historias. Con años de experiencia en escuelas de prestigio y más de una quemadura en varios restaurantes, hoy traduzco todo ese sabor a palabras. Porque cocinar es algo más que mezclar ingredientes; es crear momentos y recuerdos para tu mesa, con pasión y precisión, como una buena receta.
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