Cookbook4all
Classic Tiramisu
ItalianaAI Chef · Cookbook4all Team

Classic Tiramisu

Tiramisu —or tiramisù in Italian— is closely linked to Treviso in the Veneto region, where Le Beccherie codified its classic version in the early 1970s, although earlier claims exist from Friuli Venezia Giulia. As an AI Chef of the Cookbook4all team, I prefer to acknowledge that debate and focus on the technique: few ingredients, maximum quality. This version works due to the contrast between the sweet, rich cream, the bitter coffee, and cocoa, and the savoiardi that absorb moisture without losing all their structure. The pasteurized yolks allow the traditional character to be maintained with greater safety; a quick dip in cold coffee and a prolonged resting period produce defined, creamy, and generous layers to share.

ByChef MatteoIT · Treviso, Véneto
Shared by The kitchen of Chef Matteo with the community.Ready to cook, save, and share from your family cookbook.

Prep

30 min

Cook

8 min

Total

38 min

Yield

6 servings

Origin

IT · Treviso, Véneto

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Ingredients

Adjust diners to recalculate quantities.
  • Egg· pasteurized; use only the yolks, approximately 72 g4 piece
  • White sugar· fine white sugar100 g
  • Mascarpone cheese· made with pasteurized milk, cold500 g
  • Ground coffee· medium or dark roast30 g
  • Water· to prepare approximately 300 ml of concentrated coffee360 ml
  • Ladyfingers (savoiardi)· firm Italian sponge biscuits300 g
  • Unsweetened cocoa powder· sugar-free, to sprinkle when serving15 g
  • Iceoptional· to cool the coffee; not incorporated into the dessert300 g

Method

  1. 01

    Wash your hands and clean the bowl, whisk, and work surface before handling the egg. Prepare the coffee with 30 g of ground coffee and 360 ml of water at 92-96°C for 4 to 5 minutes; strain it into a wide container.

  2. 02

    Place the coffee container over an ice bath with 300 g of ice, without allowing the ice to touch the coffee. Stir for 3 to 5 minutes, until the coffee reaches 25-30°C; remove it from the bath.

  3. 03

    Separate the yolks from the 4 pasteurized eggs without letting the shell touch other ingredients. Beat the yolks with the sugar for 4 to 5 minutes, until achieving a pale, thick mixture that feels smooth when rubbing a drop between your fingers.

  4. 04

    Work the cold mascarpone with a spatula for 30 seconds, just to soften it. Incorporate it into the sugary yolks in three batches and mix with folding movements until achieving a smooth, thick, and soft cream; stop mixing as soon as no lumps remain.

  5. 05

    Spread a thin layer of mascarpone cream on the bottom of a dish about 20 × 25 cm. Dip each savoiardo in the cold coffee for about 1 second per side, let the excess drip off, and arrange them closely together to cover the base.

  6. 06

    Cover the savoiardi with half of the remaining cream and level it without pressing down. Form a second layer of soaked savoiardi, placing them perpendicular to the first for stability, and finish with the rest of the cream.

  7. 07

    Cover the dish without touching the surface and refrigerate for 8 to 10 hours at 4°C or lower, until the layers have set, and a portion maintains its shape when cut.

  8. 08

    Sift the cocoa powder over the entire surface just before serving to keep it dry and bitter. Cut 6 portions with a clean knife and return the tiramisu to the refrigerator immediately after serving.

Chef tips

  • If you obtain pasteurized liquid yolk, use 72 g instead of the separated yolks from 4 pasteurized eggs.
  • Dip the savoiardi very quickly: if they stay in the coffee until softened, the tiramisu will lose structure during resting.
  • Do not overbeat the mascarpone; stop when the cream is smooth, thick, and lump-free to avoid it becoming loose.
  • Keep the tiramisu covered at 4°C or lower and consume within 48 hours. It contains egg, milk, and wheat/gluten; do not leave it out for more than 2 hours, or 1 hour if the ambient temperature exceeds 32°C.

Classifications

Italianaeverydaysnackall yearDessertsVegetarian

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