Tiramisu Cake original recipe

Tiramisu Cake – The Original Recipe

The Tiramisu cake is undoubtedly one of the most beloved desserts worldwide. With rich layers of cream, coffee-soaked biscuits, and a subtle hint of cocoa, this cake adds a touch of elegance and refinement to any meal. Its origins are shrouded in mystery, but it is known to have been created as a dessert that provides comfort and joy. In short, Tiramisu is a true symbol of hospitality and culinary pleasure.

Preparation time: 30 minutes
Baking time: 25 minutes
Cooling time: 4-5 hours (or overnight)
Number of servings: 12

Necessary ingredients:

For the sponge:
- 5 large eggs (fresh, at room temperature)
- 5 tablespoons of sugar
- 4 tablespoons of milk
- 4 tablespoons of oil (sunflower or olive, depending on preference)
- 2 heaping tablespoons of cocoa
- 4 tablespoons of flour
- 1 packet of baking powder
- A pinch of salt
- 2 teaspoons of rum essence

For the cream:
- 5 egg yolks
- 200 g of sugar
- 750 g of mascarpone (make sure it is of high quality for a delicious taste)
- 1 teaspoon of cornstarch
- 2 teaspoons of rum essence

For the coffee syrup:
- 400 ml of brewed coffee (strong, preferably espresso)
- 3 tablespoons of amaretto (or another almond liqueur)

We also need:
- 15 ladyfingers (or savoiardi)
- 150 ml of liquid cream
- 100 g of country-style sour cream (for a richer texture)
- 1 tablespoon of powdered sugar
- Ground nuts (optional, for decoration)
- Cocoa (for decoration)
- 60 g of dark chocolate + 3 tablespoons of liquid cream (for chocolate hearts)

Preparation:

1. Preparing the sponge: Start by separating the eggs. Beat the yolks with the sugar until you get a frothy, light-colored mixture. Add the oil, milk, and rum essence, mixing well.

2. Incorporating the dry ingredients: In another bowl, combine the flour, cocoa, baking powder, and a pinch of salt. Sift the mixture over the yolk mixture and gently fold with a spatula, being careful not to form lumps.

3. Beating the egg whites: In a clean bowl, beat the egg whites until they form stiff peaks. Gradually add them to the yolk mixture, gently folding with a silicone spatula to maintain the air in the egg whites.

4. Baking the sponges: Divide the mixture into two equal bowls. Line a 26 cm diameter baking pan with parchment paper. Pour the first part of the mixture and bake in a preheated oven at 180°C for 12-15 minutes, until the sponge is firm to the touch. Repeat the process for the second half.

5. Preparing the cream: In a stainless steel bowl, mix the yolks with the sugar and cornstarch. Place the bowl over a double boiler and beat with a mixer for 10-12 minutes, until the mixture becomes frothy and the sugar dissolves. Let it cool.

6. Combining with mascarpone: Mix the mascarpone for a few seconds, then add the cooled yolk cream and rum essence. Mix until you obtain a homogeneous cream.

7. Preparing the coffee syrup: In a bowl, combine the cooled coffee with amaretto. This will give the cake an intense and aromatic flavor.

8. Assembling the cake: On a platter, place the first sponge layer. Surround it with a removable ring, then soak it well with the coffee syrup. Add a generous layer of cream, then dip the ladyfingers in the coffee syrup and place them over the cream.

9. Repeating layers: Continue by adding another layer of cream, then place the second sponge layer, soaking it in the same way. On top, add the remaining cream and level it off.

10. Cooling the cake: Cover the cake with plastic wrap and refrigerate for 4-5 hours or, ideally, overnight, to allow the flavors to set.

11. Chocolate hearts: Break the chocolate into small pieces and place it in a bowl with the 3 tablespoons of liquid cream. Place the bowl over a double boiler and stir until the chocolate completely melts. Pour the chocolate into heart-shaped molds and refrigerate until set.

12. Decorating the cake: Remove the cake from the refrigerator, take off the ring, and coat the edges with whipped cream. Add some whipped cream decorations on the edge, dust with cocoa, and place the chocolate hearts on top. Leave the cake in the refrigerator for another 1-2 hours to set well.

13. Serving: Slice the cake with a sharp, damp knife to achieve perfect slices. You can also add a sprinkle of ground nuts on each slice.

Nutritional benefits: Tiramisu contains protein from eggs and mascarpone, while coffee adds a boost of antioxidants. Consumed in moderation, this cake can be a delicious choice within a balanced diet.

Frequently asked questions:
- Can I use another type of alcohol in the syrup? Yes, you can replace amaretto with another preferred liqueur, such as rum or Moroccan.
- How can I make Tiramisu without alcohol? Exclude amaretto and use only coffee in the syrup.
- What is the secret to a perfect Tiramisu? Patience! Allow the cake to cool and develop its flavors for as long as possible.

Tiramisu is a dessert that pairs perfectly with black coffee or sweet wine, and it is ideal for special occasions or simply to indulge yourself. This recipe will surely bring you into the spotlight and delight your guests. Enjoy!

 Ingredients: Tiramisu original recipe Ingredients: For the base: 5 eggs 5 tablespoons sugar 4 tablespoons milk 4 tablespoons oil 2 tablespoons cocoa powder 4 tablespoons flour 1 packet baking powder a pinch of salt 2 teaspoons rum essence Cream: 5 egg yolks 200 g sugar 750 g mascarpone 1 teaspoon cornstarch 2 teaspoons rum essence For soaking: 400 ml strong brewed coffee 3 tablespoons amaretto We also need: 15 ladyfingers 150 ml liquid cream 100 g country sour cream 1 tablespoon powdered sugar ground nuts cocoa 60 g dark chocolate + 3 tablespoons liquid cream

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