It is with many inspirations that I decided to propose you the (or rather “the”) recipe (s) of a great classic: the Tiramisu.
There are many varieties of Tiramisu, each one has its recipe, its secret, its preferences. Through this article, I tried to offer you some recipes, atypical, classic, but all good. Depending on your tastes, you will be able to do what is best for you.
Table of contents (Table des matières)
- 1 The story of Tiramisu
- 2 Tiramisu Recipes
- 3 My other coffee recipes
The story of Tiramisu
The origin of the Tiramisu remains uncertain. The recipe does not appear in any cookbook prior to the years 60. The origin of this dessert seems to come from the Friuli-Venezia Giulia region. The Italian culinary expert Giuseppe Maffioli, has in the magazine “Vin Veneto: Rivista trimestrale di vino, grappa, gastronomia e varia umanità del Veneto” of 1981, attributed the creation of this pastry, to the pastry chef Roberto Linguanotto, from the restaurant Alle Beccherie of Treviso, towards the end of the years 1960.
Some Italian legends about the origins of Tiramisu can be found in Wikipedia. I think that adds to the history of this dessert.
Over time, especially thanks to the many ingredients and the overlay of separate layers, the tiramisu has undergone evolutions and many variants have emerged: different biscuits, fruit use…
The original recipe for Tiramisu
As I described in the “story” section of my article, it seems that the first modern recipe for Tiramisu was created by Italian pastry chef Roberto Linguanotto. So naturally I will present his recipe.
Because of the uncertain origins of this dessert, it is difficult to find the true original recipe of Tiramisu, because many sources contradict each other.
Ingredients for 8 people
- 3 eggs
- 100 g red sugar
1 sachet of vanilla sugar
250 g mascarpone
- 24 Spoon Biscuits
- 50 cl of unsweetened black coffee
- 30 g cocoa powder
- Separate the whites from the egg yolks.
- Mix the yolks with red sugar and vanilla sugar.
- Add the mascarpone to the whisk.
- Mount the snow whites and gently stir them into the spatula with the previous mixture. Book.
- Wet the biscuits in the coffee shop quickly before lining the bottom of the dish.
- Cover with a layer of mascarpone cream and repeat the operation by alternating layer of biscuits and layer of cream by finishing it.
- Sprinkle with cocoa.
- Put in the refrigerator at least 4 hours and then enjoy fresh.
My selection of Tiramisu recipes
I’ve selected a few variants of Tiramisu recipes. If the heart tells you, you can try them.
Tiramisu of spiced gingerbread with poached pears
To put you in appetite, I start with the “Tiramisu of gingerbread with poached pears”.
You can find the description of this recipe by following this link.
Strawberry and four-quarter Tiramisu
If you like red berries (especially strawberries), you can try this recipe.
My other coffee recipes
You can find my other coffee recipes here.