Traditional Tiramisu

Discover the history of Tiramisu.

1. Savoiardi Biscuits

   • 100 g eggs (2.)
   • 60 g all purpose flour
   • 45 g powdered sugar
   • 45 g vanilla or white sugar
   • 1 g salt
   • A few drops of almond essence (optional)

   • Start by preparing a meringue. With a hand whisk, beat the egg whites together with the salt and almond essence, progressively adding the powdered sugar until you have a meringue with firm peaks, for about 8 minutes.
   • Next, in another bowl, beat the egg yolks together with the vanilla sugar until the mixture becomes pale, airy, and triples in volume, for about 3 minutes.
   • Then, fold the yolk mixture into the whipped egg whites using a rubber spatula with gentle, enveloping movements.
   • Afterwards, sift the flour and incorporate it into the previous mixture in two batches using a rubber spatula in the same manner as the previous step.
   • Transfer the mixture to a piping bag with a plain nozzle of 2 cm in diameter.
   • Next, pipe sticks of batter onto a baking tray lined with baking paper, leaving a 4 cm gap between them.
   • Generously sprinkle with powdered sugar and bake at 180º C for 12 minutes.
   • This step can be done the day before. We shouldn't worry about our Savoiardi biscuits drying out as we will soak them in coffee later on.

2. Mascarpone Filling

   • 750 g mascarpone
   • 300 g white sugar
   • 90 g egg yolks (6)

   • In a bowl, beat the egg yolks together with the sugar for about 6-8 minutes until the mixture whitens and triples in volume.
   • It is important at this point to ensure that the yolks are perfectly whipped, as the consistency of the cream will largely depend on this.
   • Now, add the mascarpone and beat just enough until it is integrated into the yolk mixture and the consistency is creamy but dense.
   • Set aside.

3. Assembly

   • 400 g strong high quality espresso
   • 30 g cocoa powder

   • Start by preparing a high quality espresso coffee and let it cool to room temperature.
   • On a plate, place a metal frame of 20x20x5 cm and spread a thin layer of the mascarpone filling.
   • Now, dip the Savoiardi in the coffee and place them side by side on the base of our metal frame, covering the entire base.
   • When soaking the Savoiardi, it is important not to overdo it, as they will break. It is enough to dip them for 1-2 seconds and then let the excess coffee drain.
   • Then, spread half of the mascarpone filling over the Savoiardi and smooth it with a spatula.
   • Repeat the step of dipping the Savoiardi in coffee and place them over the mascarpone filling.
   • Next, spread a thin layer of mascarpone filling over the Savoiardi and transfer the rest to a piping bag with a plain nozzle of 1 cm in diameter.
   • Pipe buttons over the entire surface in columns and refrigerate for at least 1 hour before consumption.
   • When ready to serve, and not before, remove from the fridge and dust the top of the cake with cocoa powder.

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