In collaboration with Pasta e Motori CineCars brings u the original recipe for Tiramisù. A classic dessert for any occasion.
Difficulty (0-12) 4 | Serves 6 persons | Preparing about 40 minutes | Setting about 180 minutes | Total preparation time about 220 minutes.
120 grams of sugar
700 grams of cold mascarpone cheese
300 grams of biscuits (Ladyfingers)
400 grams of dark chocolate
40 grams of Marsala wine
1 cup of coffee
50 grams of unsweetened cacao powder
- Coffee Make some coffee, you’ll need a good mug full. Poor the coffee in a bowl large enough to dunk your ladyfingers. Add the Marsala wine to the coffee and leave the mixture to cool.
- Eggs Break your eggs into whites and yolks. Put the yolks in the foodprocessor and whisk for 10 minutes at high speed. Then add 60 grams of sugar and leave to whisk until foamy. In the meantime use the hand whisk to beat the egg whites with another 60 grams of sugar. Beat into a stiff, peaky foam.
- Mascarpone Turn the foodprocessor on slow and add the 700 grams of mascarpone bit by bit until it has complete dissolved into the mixture.
- Egg whites Take the bowl from the foodprocessor and use the spatula to fold the egg whites through the mascarpone mixture. Always fold bottom to top.
- Layering Use your spatula to create a 1cm thick layer of cream on the bottom of your terrine. Sif a thin layer of cocoa powder onto the cream, make sure to cover it all.
- Ladyfingers Dunk the Ladyfingers in the coffee mixture one by one, leave to drip for a moment and put them on the cream. Create two rows of Ladyfingers, make sure they touch one another, but leave a gap of approximately 1cm between biscuits and the terrine. Once again ladle a layer of cream onto the biscuits, making sure the gap between biscuits and terrine is covered as well. Dust with more cocoa powder and continue with another layer of biscuits. Cover the last layer of biscuits with the remaining cream and give one last dusting of cocoa powder.
- Chocolate frenzy Grate the 400 grams of dark chocolate on top of the terrine creating an even layer. Cover the terrine with cling film and refrigerate for at least three hours.
- Finished! As soon as the Tiramisù is cooled down you can serve it straight from the bowl. Enjoy!
The origin of Tiramisù.
Literally the word tiramisù is Italian for pulling up, here in het meaning of cheering up. The recipe, originating in Veneto, was a long time favourite for lifting the spirit of the ill and the elderly. The combination of strong coffee and spirits embedded in a rich cream of cheese and eggs is at least uplifting and rich enough to boost anyone.Only as late as 1980 Tiramisù appears in the Italian cookery books, making it a relatively modern dessert.
Attention: Pasta e Motori™ recipes have been intended to be done in cooperation between father and child. For your safety and the safety of your children, we remind you not to let them do anything without your proper supervision. Pasta e Motori™ is not responsible for any kind of injuries or damages to people or items due to the non-observance of what’s stated before.