Tiramisu Recipe (Traditional Italian Tiramisu Recipe without Marsala Wine)

Video: Uncut Recipes

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TRADITIONAL ITALIAN RECIPE: I love Nigella, because she is the only one ( PROBABLY ) that calls herself "food writer / food expert" YET making Tiramisu the worst possible way!

 

NIGELLA... NIGELLA... !!! WHY????

 

If you present a Tiramisu' made with Instant Coffee to any Italian, i truly believe they would simply bin it! Instant Coffee is probably the worst thing you can do to the whole Italian culture. You might probably face jail in Italy for something like that! :D ... no kidding! :/

The first time i read Nigella's recipe ( about 2 days ago ) i have destoyed my PC. Yesterday i went to buy a new computer and restricted her website... in case i go berserk again and destroy this one too.
Yes, i think Nigella is the worst and should be banned from entering a kitchen!

 

Even Jamie Oliver writes it in his website "a few fresh coffee beans, bashed up finely".

NIGELLA... NIGELLA... !!! WHY????

 

For me ( and i'm Italian ) Tiramisù is the best dessert in the world. It's actually a very simple coffee sponge, but I think it's so rich in flavour.

The biscuits to use have one rule, just like for the coffee, use SAVOIARDI biscuits! Avoid any other type of biscuit. I've tried them all and Savoiardi biscuits are the best choice.

 

A proper tiramisu should contain eggs, which immediately disqualifies Jamie Oliver's quick version from the competition. Jamie, i'm sorry... kill yourself!
Although, between me and you, i like your version ;)

 

I suggest caution in consuming raw Eggs due to the slight risk of salmonella or other food-borne illness. YET, raw eggs are consumed everyseconds and normally there is no risk, just buy the eggs from someone you trust ( Avoid Costco, Walmart or Target... not because their products are bad, but because they are evil corporations and should burn! ). To reduce this risk, I recommend you use only fresh, properly refrigerated, clean grade eggs with intact shells, and avoid contact between the yolks or whites and the shell. If you want the best out of your Tiramisu' then, buy Free Range Organic Eggs from the nearest family-run farm.

 

 

 

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Skill Level:	Time: 4 Hours
Price:	Serves: 8 People

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Ingredients:

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Conversions

 

 

 

Directions:

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01 - Make the Espresso using an Italian Moka. Add some Sugar and set aside, cooling completely.

02 - Separate the 6 Eggs and put the Yolks and the Whites into 2 separate bowls.

03 - Add half of the Sugar into the Egg Yolks and beat until the Sugar is completely dissolved and the mixture is creamy.

 

04 - Mix Yolks and Mascarpone together.

 

05 - Now, beat the Egg Whites along with the other half of the Sugar until it all becomes spongy and it has formed stiff peaks.

 

06 - Fold the bowls delicately together and mix just until the Yolk and White Mixtures have well combined. From now on we'll refer to this as, Cream Mixture.

07 - ( OPTIONAL ) Spread some Cream Mixture on the bottom of the Baking Dish. This will be the base of your Tiramisu, the first layer.
The Traditional Tiramisu Recipe requires soaked Savoiardi Biscuits to be the first layer on the bottom of the dish or cups to allow the Tiramisu slice to slide off the spatula without problems when serving, but many love that extra Cream on the bottom. If you're making it for yourself, we advise you to place Cream first, if you have guests, soaked Savoiardi first.

08 - At this point the Coffee should be cold. Transfer the Coffee into a plate.

09 - Soak the Savoyard Biscuits in the Coffee and line them up on top of the Cream inside the Baking Dish, to form the second layer of your Tiramisu'.

10 - Generously cover the Savoiardi layer with Cream Mixture, and spread evenly.

11 - Make a second ( and third layer if you can ) the same way. Coffee soaked Savoiardi Biscuits and more Cream Mixture.

12 - Using a Tea Sieve, sprinkle some Cocoa Powder on top.

13 - Leave in the fridge for about 3 hours before serving.

 

 

Photo: Uncut Recipes

Notes:

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- In this recipe the term "Savoyard Biscuits" refers to a kind of biscuit very similar to the "Ladyfingers", not to Okra, which would be an interesting variation.

 

- Savoyard Biscuits are the traditional Biscuits used with this recipe, rather than Ladyfingers. Sponge Cake can also be used.

 

- Cream can be used as an alternative to thicken the Tiramisu. Whisk the Double Cream until stiff peaks form, then add the Sugar and continue from step 2.

 

- Full-fat spread Cheese can be used as an alternative to Mascarpone; add some Cream to taste.

 

- Soak the Savoyard Biscuits depending on how you like your Tiramisu.

 

- The espresso can be sweetened according to how you like it.

 

- Whether thickening with Egg Ehites or Cream, ensure it is stiff before adding to the other ingredients; if it is not stiff, the Tiramisu will not set properly.

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Written by: Uncut Recipes

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