Let’s start preparing our tiramisù from coffee. Let’s prepare some mochas and let them cool in a deep dish. You can leave it bitter or lightly sweetened to taste. We can also add a glass of liqueur to taste.
We take the eggs and separate the yolks from the whites into two different bowls. Beat the egg yolks together with the sugar with an electric whisk until we obtain a light and frothy cream. We take the mascarpone left at room temperature and combine it, using an electric whisk, with the cream to mix everything well and to avoid the formation of lumps.
At this point, after having cleaned the whisks well, whip the egg whites until stiff and gently incorporate them with a spatula into the egg yolk and mascarpone mixture, mixing from bottom to top.
Compose the tiramisù:
We take a baking dish and start arranging the ladyfingers, possibly in the same direction, after having lightly dipped them in the coffee. Once the first layer of ladyfingers is finished, we distribute a layer of cream, then we continue with another layer of ladyfingers and then of cream until we have finished the ingredients.
Place the tiramisù in the refrigerator for 2 – 3 hours and before serving, sprinkle it with cocoa powder, sifting it through a fine mesh strainer.
Useful tips:
For a tastier tiramisù we recommend adding a layer of mascarpone cream to the baking dish before starting to arrange the first ladyfingers. Furthermore, if you like, you can sprinkle not only the last, but every layer of cream with bitter cocoa.
Curiosity:
The name “tiramisù” literally means “pull me up” or “lift me up” in Italian. Some believe the name refers to the dessert’s ability to “lift” your spirits thanks to its delicious flavor and the energizing properties of coffee and cocoa.
In addition to the classic tiramisù, there are numerous regional variations of the dessert throughout Italy. Some include the use of different ingredients such as chocolate, strawberries or limoncello, while others have small variations in preparation or presentation.