Tiramisu is difficult to make

Tiramisu - the original recipe from Italy

Yes i love Italy. And yes, I love them Italian kitchen. But Pizzaand pasta- I do not like it. Sounds crazy, but it's true. Tortelliniand maccheroni I ignore. Calzoneand Focacciaalso. It looks different there Vitello Tonnato, Parmigiana di melanzane and the many sweet delicacies. A homemade zabaione - a poem! Crunchy cantuccini - a dream! A Original Italian tiramisu - my favorite!

Last weekend my girls were there - inaugurating my balcony and celebrating life. While the two of them took care of the drinks, I made sure to have something sweet and salty. There were pizza rolls for Elena and tiramisu for Tina - not according to my old recipe, but according to a new one. According to the recipe of an Italian colleague. "This is the best. You have to try that ”, she whistled at me and slipped me the original recipe from the restaurant 'Le Beccherie'.

24 hours later. The tiramisu is on the table, my friends' reaction - mixed. “Did you forget the alcohol? Sina, you forgot the alcohol! ”“ That tastes somehow… different. ”“ Different good or different bad? ”. Yes, both of them are right. I have my Ladyfingers so far always with one combination out Espresso and amaretto soaked. Not this time! This time I have mine Ladyfingers only with espresso soaked, layered with a cream of mascarpone, egg yolk and sugar and dusted with cocoa powder. “Otherwise good. Very well, ”Elena interrupts me. And take a second portion straight away. The simple things are the best after all.

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The original tiramisu from Treviso

It starts with the spelling and continues with the shopping list. In Italy it is called not tiramisu, but tiramisu. The emphasis is on the 'u'. And in the Italian recipe there is neither alcohol nor protein, just espresso, sugar, egg yolk, mascarpone, ladyfingers and cocoa powder - 6 ingredients, nothing more.

Where did that come from Traditional recipe comes from? From a small town in the region Veneto. In Treviso it is said that Alba and Ado Campeol, owners of the restaurant 'Le Beccherie', are said to have served their composition for the first time in the 1960s. Under the name 'Tiramisù', however, it is said not to have gone over the counter until ten years later.

Unfortunately, the small restaurant no longer exists today. Two years ago, 'La Beccherie' had to close. "Nothing is forever", the Italian magazine quotes the son of Alba and Ado Campeo. With one exception - his Tiramisu. This is forever. I'm sure!

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Recipe by Giuseppe Maffioli from Gastro-Magazin (1981)

This is how the Italian classic works correctly

An original tiramisu consists of 4 plus 1 layers - from a layer of ladyfingers, a layer of mascarpone cream, a layer of ladyfingers and a layer of mascarpone cream. On top: a blanket made of finely powdered cocoa. It doesn't sound that difficult, does it? It is not either.

Soak the ladyfingers in espresso, layer them in a baking dish and cover with mascarpone cream - repeat. Dust with cocoa at the end - done!

The great thing is that there is no right and no wrong, no beautiful and no ugly. As soon as you poke the tiramisu out of the baking dish, the individual layers form a whole anyway.

How best to layer

Soak the ladyfingers in espresso, layer them in a baking dish and cover with mascarpone cream - repeat. Dust with cocoa at the end - done!

The great thing is that there is no right and no wrong, no beautiful and no ugly. As soon as you poke the tiramisu out of the baking dish, the individual layers form a whole anyway.

How long do you let it stand?

You feel like tiramisu. Immediately? It's not that easy. A classic tiramisu can be prepared in no time, but has to be chilled for a few hours before serving. Only in this way can the aroma of espresso, ladyfingers and mascarpone develop optimally. How long your tiramisu in the fridge belongs? At least 3 to 4 hours. You can also chill the Italian dessert overnight and enjoy it the next day.

How to keep

Tiramisu belongs in the refrigerator - that's for sure. But how long the Italian classic store? Usually one says 2 days. But only if that Cold chainNotinterrupted becomes. In German, this means: Put the tiramisu directly in the refrigerator after preparation. And after serving too. Important: Always use fresh eggs!

A little hint: Cover the tiramisu with a lid or with aluminum foil. This way, foreign smells stay away.

How to freeze

The eyes were bigger than the mouth again? And now you're wondering if you can just freeze your tiramisu. Good question. Some call it so, others so. The important thing is that you get your tiramisu in portionsfreeze. Once thawed, you cannot put it back in the freezer. A little hint: Just let your tiramisu thaw and enjoy it as a semifreddo, i.e. as a half-frozen. A pleasure especially in early summer!

SOS! My tiramisu won't set

Not all mascarpone is created equal. Depending on the manufacturer and the best before date (best before date), the consistency of the creamy cream cheese changes. Some swear by only buying mascarpone with a low best-before date. This should be particularly firm. If that's true? I haven't tried it myself, but it would be worth a try.

Important: Beat the egg yolks with the sugar until frothy until a white, thick cream is formed. Only lift the mascarpone under the egg yolk by hand - do not use the food processor or hand mixer.

Tiramisu for everyone

Cocoa instead of coffee

Coffee or espresso? What goes into a really good tiramisu? Clearly: espresso! If you don't like the taste of espresso, just soak your ladyfingers in cocoa. Also delicious: orange juice. A pleasure, especially in summer.

Cream instead of egg

Do you want to enjoy your tiramisu in summer too, but are afraid of salmonella? Then just replace the egg yolks with whipped cream. It doesn't taste quite like the original, but it is particularly creamy and particularly tasty. Your tiramisu will be a little lighter if you use natural yoghurt instead of cream

And what about amaretto?

If you stick to the original recipe from the Italian town of Treviso, then this question is superfluous. No amaretto and no marsala either - alcohol has no place in the original from Treviso. If you don't want to do without it, simply stir 2-3 tablespoons of amaretto into the mascarpone cream.


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