Tiramisù

On a yellowed notebook dating back to the early 50s, one of the oldest known recipes for Tiramisù was written by Norma Pielli, the landlady of Albergo Roma, in Tolmezzo in Friuli Venezia Giulia...

It is a simple dessert, easy to prepare, it does not require baking, but for an optimal result it is essential that the ingredients are fresh and of the best quality...

This recipe was provided by Friuli Venezia Giulia.

 

  1. In a bowl, whisk, egg yolks+ 1egg and  sugar. Whip fast to thicken
  2. Then, spoon by spoon fold in mascarpone
  3. Mixture should be a little softer than the consistency of mayonnaise
  4. Whip the egg whites and add them to the mascarpone cream, stirring from bottom to top. 
  5. Quickly dip each side of the biscuits (do not completely soak) in the espresso, then add a layer to the bottom of your serving dish (better if a baking tray). Top with mascarpone mixture, then repeat for three times and top with the rest of the mixture.
  6. Cover and rest in fridge for 12 hours
  7. Sprinkle cocoa on top before serving

 

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Recipe Information

Serves
10-12

Ingredients

  • 3 yolks + 1 egg ( the whole egg makes the sugar melt better and gives more volume to the whipped eggs)
  • 3 egg whites whipped to stiff peaks
  • 300 gr white sugar 
  • 500 gr Italian mascarpone cheese 
  • 40/45  Italian savoiardi biscuits (ladyfingers)
  • Hot, bitter coffee to soak the sponge fingers
  • Unsweetened cocoa powder for dusting
On a yellowed notebook dating back to the early 50s, one of the oldest known recipes for Tiramisù was written by Norma Pielli, the landlady of Albergo Roma, in Tolmezzo in Friuli Venezia Giulia...

It is a simple dessert, easy to prepare, it does not require baking, but for an optimal result it is essential that the ingredients are fresh and of the best quality...

This recipe was provided by Friuli Venezia Giulia.

 

  1. In a bowl, whisk, egg yolks+ 1egg and  sugar. Whip fast to thicken
  2. Then, spoon by spoon fold in mascarpone
  3. Mixture should be a little softer than the consistency of mayonnaise
  4. Whip the egg whites and add them to the mascarpone cream, stirring from bottom to top. 
  5. Quickly dip each side of the biscuits (do not completely soak) in the espresso, then add a layer to the bottom of your serving dish (better if a baking tray). Top with mascarpone mixture, then repeat for three times and top with the rest of the mixture.
  6. Cover and rest in fridge for 12 hours
  7. Sprinkle cocoa on top before serving

 

Browse by tags

Recipe Information

Serves
10-12

Ingredients

  • 3 yolks + 1 egg ( the whole egg makes the sugar melt better and gives more volume to the whipped eggs)
  • 3 egg whites whipped to stiff peaks
  • 300 gr white sugar 
  • 500 gr Italian mascarpone cheese 
  • 40/45  Italian savoiardi biscuits (ladyfingers)
  • Hot, bitter coffee to soak the sponge fingers
  • Unsweetened cocoa powder for dusting