Tiramisù

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Tiramisù

Tiramisu is a classic dessert that is also easy to make. With this fluffy and freshly powdered tiramisu, you are guaranteed to win the hearts of all dessert lovers. Leave the tiramisu in the fridge for an hour before serving, buon appetito!

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https://www.arlafoods.co.uk/recipes/tiramisu/

Ingredients

8 people
200 ml Strong coffee
3 tbsp Liqueur, e.g. amaretto
200 g Savoiardi biscuits
4 Egg whites
2 Egg yolks
90 g Powdered sugar
250 ml Double cream
450 g Cream cheese, natural

To garnish

2 tbsp Cocoa powder

Instructions

  • Mix coffee and liqueur.
  • Put half of the biscuits in a mould, about 15x20 cm. Drizzle half of the coffee mixture over the biscuits.
  • Beat the egg whites until stiff. Beat the egg yolk and sugar until fluffy. Whip the cream.
  • Fold the cream cheese into the egg yolk, stirring until smooth. Fold the cream and egg whites into the batter.
  • Spread half of the mixture on the biscuits in the tin.
  • Add the last biscuits and drizzle over the rest of the coffee mixture. Top with the remaining cream cheese mixture.
  • Sprinkle with cocoa and leave the tiramisu in the fridge for at least one hour before serving.
Enjoy!
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Tiramisù

What can go wrong with tiramisù?

How do I make my tiramisù less soggy?

How long should tiramisù sit?

How thick should tiramisù cream be?

Is raw egg in tiramisù safe?

Is tiramisù better the next day?

Tiramisù: the quintessential Italian dessert

This beloved Italian dessert is rich and elegant, yet simple to make. With good-quality ingredients and some planning ahead, you can serve a show-stopping tiramisù at your next dinner party.

The origins of tiramisù

Tiramisù is Italian for ‘cheer me up’ and there can be no doubt that Italy is its birthplace. But with a dessert as beloved as this, there is bound to be competing origin stories and even legends detailing its invention. Several Italian towns and regions have claimed to be the true home of tiramisù. Today, however, most chroniclers agree that the dessert was first served under this name in the 1960s at Le Beccherie, a restaurant in the northern Italian city of Treviso. Tiramisù then spread and grew in popularity, becoming a global restaurant phenomenon in the 1980s.

How to vary your tiramisù

The idea behind tiramisù – an indulgent dessert made of layers of different flavours and textures – can be tweaked and reinterpreted to match the season, the context, or your personal taste. You can even make strawberry or raspberry tiramisù, with biscuits soaked in a mixture of fruit preserve and liqueur. For a citrusy variation on the same theme, you can use juice, zest, and curd of lemon in the different layers. Or go for a truly family-friendly version by leaving out the coffee and alcohol and simply incorporating as much chocolate as you can in each layer.

The layers of tiramisù

The classic way to layer a tiramisù is to start with the ladyfingers or savoiardi, briefly soaked in coffee and marsala wine or liqueur. Next comes half of the egg, cream, and cheese mixture. Then another layer of soaked biscuits followed by a final layer of the creamy mixture. This is topped with a good layer of grated dark chocolate or cocoa powder for the final irresistible touch. The resulting tiramisù should have distinct and visible layers to admire as you serve it.

How to serve tiramisù

You can make tiramisù in a large dish, preferably square or rectangular, and then serve pieces of the dessert on plates or in dessert cups. Another method is to make it in individual glass cups that show off the layers in the dessert. For this you may need to break the biscuits into smaller bits. But don’t make the bits too small, as this increases the risk of a soggy dessert.