Today I will show you how to make Tiramisu from scratch. Tiramisu (tih-ruh-mee-SOO) originated from Italy, Siena. Surprisingly, when the recipe was discovered, it was not prepared with Mascarpone. Cooks have been using loose custard for years, until Mascarpone came as a new trend for Tiramisu. What you are about to prepare might not be complicated but for sure its going to be very delicious.
What I love about the Tiramisu Recipe is how easy it is to make and yet incredibly delicious. When I make Tiramisu, I literally gain 2 pounds because I eat all of it in one sitting. The name comes from the Italian tiramisù, meaning “pick me up” or “cheer me up”, so are you ready to be Cheered up?
Here is my YouTube video, if you like videos better 😀
Preparing the Creme
To start the cooking process, as always, we need a huge bowl. Oh wait… this time we need two huge bowls. Take all the eggs and try to separate the whites from the yolk. I know that many people mess up separating eggs so use this tip to separate them perfectly with less effort. Put the egg whites in one bowl and the yolks on the other. Use the bigger bowl for the egg yolks.
Here comes the funny part. Take the bowl with white egg whites and use a hand mixer to beat them up. In the next step, The ingredient is going to be transformed into a white beautiful cloud, just like your future. The egg whites are ready when you flip the bowl upside down and they don’t slip. Put the bowl in the fridge and get ready to start with egg yolks. We are almost done with How to make Tiramisu from scratch.
Add the whole sugar into the yolk bowl. Use a hand mixture until the creme fades into shiny yellow. (See the picture on the right). After you get the shiny yellow color, add Mascarpone and use the hand mixture until the creme becomes homogeneous. Use a spatula, to combine both of the bowls. Usually, you take half of the egg whites and put them on top of the main mixture. Mix it with the spatula with a constant rate from down up. This will help the creme to not loose the air bubbles from egg whites.
Preparing the lady finger soak for Tiramisu
In a sauce pan, add milk with the vanilla stick. Next, Heat the pan until milk is about to boil. Take the vanilla stick out and use a knife to get all of the beans from it. Put the beans back in the milk together with the cocoa powder. Leave the cocoa milk chill in the room temperature until it cools down. Alternatively you can use coffee or liquor. Head out to my YouTube video for the Coffee Recipe!
How to make Tiramisu from scratch
For the final steps, we need a glass baking pan. Start dipping the lady fingers in the cocoa milk and arrange them nicely on the pan. After the first layer, put half of the mixture on top of them. Start arranging the second layer.
Next, Pour what’s left from the creme and flatten it nicely. Use a Strainer to throw some Cocoa powder on top of the Tiramisu. Leave it cool on the fridge for at least 8 hours.
Here are some Tips and Tricks for How to make Tiramisu from scratch:
- Don’t soak the Lady Fingers for too long! Dip the cookies into your coffee or liquor easily. Try not to leave them too long in the liquid, a fast dip will do. Cookies that are overly soggy make for a wet texture and a messy dessert.
- Mix the flavors up. With fresh brewed (or instant) espresso, keep it classic or turn it up with a liquor such as rum, amaretto, sambucca or Irish cream. For a non-coffee version, do not be afraid to play with berries. To give your tiramisu an extra summery taste, use fruit purees or natural juices.
- Switch the layers upwards. When building your tiramisu in a pan, criss-cross the cookie layers to create a sturdier Tiramisu. This facilitates faster cutting and better presentation.
- Line the pan. Prior to making your tiramisu, line your pan with plastic wrap. You can quickly flip the dessert onto a serving dish when you’re about to remove the trifle (after it has chilled), and get the full effect of your layered dessert without it falling over.
- Be Patient. Cover and refrigerate for at least 4 hours before serving. This gives the dessert time for its rich cocoa and espresso flavor to develop.
Little Known Facts about Tiramisu:
- The Italian-language dictionary dates tiramisu’s first written mention to 1980.
- The tiramisu recipe may have originated as a variant of Zuppa Inglesee, another layered dessert (English Soup)
- During the 1990s, tiramisu first became popular in America in San Francisco. Its influence started to spread throughout the country from there.
- The largest tiramisu was 6,646 lbs, or 3,015 kg, and was prepared on May 25, 2015 in Gemona del Friuli, Italy.
- In 2013, while in orbit with the Russian spacecraft Soyuz TMA09M, the Italian astronaut Luca Parmitano requested tiramisu for his birthday in 2013. Chef Davide Scabin of Turin made a dehydrated tiramisu just for him.
If you have any questions, please leave a comment below and I will try to answer as soon as possible. Also, if you liked How to make Tiramisu from scratch, don’t forget to subscribe to my YouTube Channel.
On another note, I am sure you will love this recipe: How to make Baklava Recipe from Scratch
Bon Appétit
How to make Tiramisu from scratch
Ingredients
- 400 gr Lady Finger Biscuits
- 500 gr Mascarpone
- 7 Eggs
- 150 gr Sugar
- 60 gr Cocoa Powder
- 300 ml Milk
- 1 Vanilla Stick
Instructions
Preparing the Creme
- To start the cooking process, as always, we need a huge bowl. Oh wait… this time we need two huge bowls. Take all the eggs and try to separate the whites from the yolk. Put the egg whites in one bowl and the yolks on the other. Use the bigger bowl for the egg yolks.
- Here comes the funny part. Take the bowl with white egg whites and use a hand mixer to beat them up. In the next step, The ingredient is going to be transformed into a white beautiful cloud, just like your future. The egg whites are ready when you flip the bowl upside down and they don’t slip. Put the bowl in the fridge and get ready to start with egg yolks.
- Add the whole sugar into the yolk bowl. Use a hand mixture until the creme fades into shiny yellow. (See the picture on the right). After you get the shiny yellow color, add Mascarpone and use the hand mixture until the creme becomes homogeneous. Use a spatula, to combine both of the bowls. Usually, you take half of the egg whites and put them on top of the main mixture. Mix it with the spatula with a constant rate from down up. This will help the creme to not loose the air bubbles from egg whites.
Preparing the lady finger soak for Tiramisu
- In a sauce pan, add milk with the vanilla stick. Next, Heat the pan until milk is about to boil. Take the vanilla stick out and use a knife to get all of the beans from it. Put the beans back in the milk together with the cocoa powder. Leave the cocoa milk chill in the room temperature until it cools down. Alternatively you can use coffee or liquor.
Finalizing the Tiramisu
- For the final steps, we need a glass baking pan. Start dipping the lady fingers in the cocoa milk and arrange them nicely on the pan. After the first layer, put half of the mixture on top of them. Start arranging the second layer.
- Next, Pour what’s left from the creme and flatten it nicely. Use a Strainer to throw some Cocoa powder on top of the Tiramisu. Leave it cool on the fridge for at least 8 hours.
