How to Make Authentic Italian Tiramisu

The only Tiramisu recipe you’ll ever need. Period. This is the real deal, made the proper Italian way, a timeless, no-bake masterpiece that combines the intensity of espresso-soaked ladyfingers with a luxurious, delicately sweetened mascarpone cream. Forget the heavy imposters, our silky, velvety mascarpone and egg mixture is utterly delicious, offering a beautiful, balanced kiss of coffee and cream. It’s so good, we’re confident this recipe could compete in the annual Tiramisu World Championship held in Italy.

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#tiramisu #desserts #italianfood

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INGREDIENTS:
1 packet of Savoiardi biscuits (recommended: Matilde Vicenzi)
500 g / 17.6 oz mascarpone cheese (1 tub)
5 large eggs
5 tbsp white sugar
Cocoa powder (for dusting)
3 Moka pot Italian espresso coffee

Method
Making mascarpone cream
1) Separate the egg yolks and egg whites into two clean mixing bowls.
2) Wash your hands, then use an electric mixer (or stand mixer) to beat the yolks on medium speed. After about 20 seconds, increase to high speed and keep whisking until they start to look pale and creamy.
3) Add one tablespoon of sugar to the yolks and continue mixing until the bubbles disappear and the mixture thickens. Scrape the sides and bottom of the bowl as you go so everything blends evenly.
4) Add the mascarpone to the egg yolk mixture and mix gently on medium speed, then a little faster until the texture becomes smooth and velvety. Set aside.
5) In the second large bowl where we placed the egg whites, start beating them on medium speed until they become foamy. Add the sugar (gradually) one tablespoon at a time (four tablespoons in total), mixing well after each addition. Then increase the speed to high and continue for about two minutes until you get a creamy, glossy texture but not overly bubbly.
6) Using a spatula, gently fold the whipped egg whites into the mascarpone mixture. Take your time and move slowly so the cream stays light and fluffy. Your mascarpone cream is now ready to use.

Assembling the Tiramisu
1) If you like, wear gloves for easier handling. Dip each Savoiardi biscuit flat into the espresso mixture for about three seconds total, making sure both sides are soaked but not soggy. Place each biscuit sugar-side down in the tray.
2) Continue until the bottom of your tray is completely covered, filling in any gaps with small biscuit pieces.
3) Spread a generous layer of mascarpone cream over the biscuits, smoothing it evenly from corner to corner.
4) Sift cocoa powder evenly over the cream until it is completely covered.

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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to The Best Tiramisu Recipe You’ll Ever Make
0:30 The Ingredients o Authentic Tiramisu
3:31 How to Make the Perfect Mascarpone Cream
9:22 Assembling Your Tiramisu
13:02 How to Serve Tiramisu Like an Italian
15:38 Time to Eat the Tiramisu, E ora si Mangia

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).

What’s one of the best things that Italy has to offer? Coffee. And what about making a coffee dessert? It’s tiramisu. One of the best creation ever. I’m very, very good at making tiramisu. And I want to show you the best tiramisu recipe online ever. We need to discuss a very important topic. Do we need to add alcohol or no alcohol in the tiramisu? Let’s make it together and let’s have a discussion. The ingredients I’m using for this recipe will make a tiramisu big enough for a tray like this, which is 9 by3 in, or you can make a smaller one, which is a 10 in tray. And that means you’re going to have some leftover biscuits. So, it’s up to you if you want to have leftover biscuits, or if you want to make it a bigger one. The difference between the two trays is if we use a larger one, we’re going to go flush to the surface. Okay, which is okay. Instead, if we use a smaller one which is deeper, you’re going to have a gap in between. Okay, and that means you can add a chocolate bites on top, you know, or just be creative with whatever ingredients. You can put savoyardi on top for decoration. You can just be more creative. To make the best tiramisu, we need one packet of savoyardi biscuits, Italian lady fingers. I only recommend you two savoyardi brands that you can buy around the world. The vigo and the balco. Okay, if you find one of them, you know you’re going to make a great tiramisu. 500 g of mascar pony cheese. I trust the brand Zaneti and Penangi who are available worldwide. But in the area where you live, you might be able to find fresh mascar ponet made by some locals. So try give it a try otherwise you can trust these two brands. Now I want to show you how the mascar ponet looks like. If you come and have a look at this, see how dense it is. Basically, it is cream. Um, but it’s like an Italian cream, but there is no liquid in there. Sometimes you find mascar pony have they got liquid inside. That’s not a good sign. Okay. You want the mascar pony to be very dry. Okay. Five large five large eggs of white sugar. So, one spoon per egg. Enough cocoa powder. The most important ingredient is the coffee. You need to use Italian espresso. Okay. I recommend using a mocha. is the cheapest thing you can buy and makes great coffees and this will last forever and get a good Italian coffee. Okay, the amount that I’m using for for this tamisu is three coffee machines like this, they will be enough. Now, you must use Italian coffee. Why? The Italian coffee will cheer you up is what you need. If you use a lighter coffee or instant coffee, it doesn’t do the job. Okay, then don’t make tamsu. So, this is a very important detail. You can use uh any espresso machines or whatever you like, but make the Italian coffee. The alcohol, are we going to use the masala, the amorto, frangelico or not? Okay. Well, when I make tiramisu, I never put alcohol. You know why? Because not everyone likes the alcohol in the tiramisu, including me. I personally find it more elegant, more easy to eat, more enjoyable when you don’t have that kick from the amorto, the marsala. Okay, so this is completely up to you. If you decide to use alcohol in the tiramisu, then you add the alcohol in the coffee. Okay, you can put 1 tbsp, 2 tbspoons, 3 tablespoons, as much as you want. Okay, the first thing we need to do for tiramisu is to separate the egg white and the egg yolks. We break the egg and we put the white on one side, the egg yolks on the other. You can also use extra large eggs. That will be okay. Okay, but at least use large. Now, it’s extremely important we wash our hands. Now, many of you at this point will say, okay, we need to kind of cook the eggs, do the banemarie technique, bring the temperatures up so we don’t have risk of salmonella. And I’ve did that before because many of you have said this, but it was wrong. Sorry, you can do it. Many pastry chefs in Italy and including me all my life have been making tisu this way, which is whipping the eggs, mixing the eggs with a electric mixer or a stand mixer, even better. And by doing that for a long time, we’re going to warm up the eggs just with this. And and and and the eggs will be safe. Okay. My recommendation is just use good quality eggs. I’ve been making tamizu all my life like this. My mom did it, still does it like this and we never got salmonella or never got sick from tiramisu. So let’s get into it. Now we’re going to start by mixing the egg yolks with nothing in it, just egg yolks. And go on medium speed. Now pass. Now at this point, let’s add 1 tbsp of white sugar in the egg yolks. And the rest of the sugar will go in the white. See how that tablespoon of sugar changed the consistency. See how creamy this is now. Basically, you want to stop doing this when you don’t see many bubbles in here anymore. And this becomes thick like just like this one. Okay. So another minute and we should be okay. [Applause] Amazing job. Look at this beautiful thick egg cream. This is perfect. Can you see how smooth this is now? The bubbles have gone. But this is what you want to achieve. Okay. Okay. Now we put all the mascar pony in the egg yolk. Now let’s gently mix the mascar pony with the egg caster that we created. Gently. Now go up with the speed. We go up with the speed. Scrape down the bottom. Great. Great. Great. Let’s not overdo this. Look at the consistency. See how thick this is now? This is perfect. This is perfect. Look at that. See that beautiful consistency? That’s what you want. Okay, you want a nice thick mascapony cream. Okay, great. Now, we put this on the side and let’s work on the egg white. Start on a medium speed. Go on a fast speed. Now, what we want to create is kind of an Italian mering. So, when you see the bubbles like this, the foam starting to form up. Okay. What you can do is put the speed up to the maximum and start adding tablespoons of sugar. We’re going to put four tablespoons of sugar in this mix one at a time. Okay. So, we start now. And now we go on a high speed. Can you see how we’re starting to form the meringue? You still see the bubbles. Can you see now that we add more more volume inside? It’s becoming more foamy. Now, we’re going to add another tablespoon of sugar. Look how amazing this is. Only two spoons of sugar and we got this less bubbles as you can see. Now, we’re going to add the third tablespoon of sugar. Now again, we’re going to do this high speed for about 2 minutes. Put the rest of the sugar in. Okay guys, we finished. Look what we created. Look at this beautiful egg yolk cream. Okay. Now, what we need to do is to put the egg white in the egg yolk mix. Okay. Now, it’s very important that we fold in the egg white mix. Okay. We don’t use the stand mixer or the electric mixer anymore. We don’t do that. We don’t want to stress the egg white. We need the egg white to make love with the egg yolk and the muscapon. And it’s a gentle folding technique. Okay? But follow the same movement. See, you can move the Pyrex ball, you can move the bowl and fold at the same time. Can you see the white is disappearing? And we have a beautiful smooth cream now. Look at that. The mascapony cream for the tiramisu is ready. [Music] This is completely up to you. I’m going to put gloves on because I’m going to put my fingers in coffee. And if I don’t do this, my fingers will smell like coffee for two days. So, I try to avoid that. Now, the lady finger has two sides. A smooth side and a side with the sugar. Okay. What I like to do, and this is just me, my technique, I like to put the biscuits inside for 3 seconds in the coffee. I do 1 second and a half. 1 second and a half. So, both sides. And then when I put the biscuits inside the tray, I like to put the sugar part at the bottom facing down. Why? Because this is the side that is harder. So when it face down, the liquid, the coffee from the top will go to the bottom and make this side softer. Put it in for 3 seconds. One, two, three. Get the coffee out. And as you can see here, the sugar part is there. So it’s facing down just like that. The reason why I dip in the biscuits for 3 seconds is because I want my tiramisu to be very moist. Okay? Very, very moist. Some people might like the tiramisu to be a little bit more hard. So you can actually dip the biscuits for only two seconds if that’s what you prefer. Okay? My preference is moist tiramisu. What we need to try and do is to have no gaps. Okay, we want to make sure there are no gaps anywhere between the biscuits. So, make sure you fill it up, especially because this is the base. There we go. Okay, now we’re going to add the cream into the first layer. And now we spread the cream everywhere. Now it’s time for the cocoa powder. So let’s be very generous with the cocoa powder. When I say generous, you have to be very, very generous. You want to completely cover the first layer here. See, very important that you do that. Now we start all over again with the biscuits. Let’s put the rest of the cream on top. Make sure you have enough cream to cover the top. To be honest, the top part is the one that should have the mo the most cream. Now, spread the cream gently. You don’t want to touch the biscuit. Okay. Just give it a little shake. Gentle. Not too hard. There we go. Now the cream is even everywhere. Now we can put the rest of the cocoa powder on top. Now we cover it and we place it in the fridge overnight. I can’t wait to taste this tomorrow. Ah, one day later. It’s the day after and it’s time to reveal a tiramisu. The cheer me up cake. Ah, beautiful. Stunning. Stunning. Can you see how the cream on top absorbed the cocoa and now the cocoa it’s part of the cream? Okay. Like it’s it’s not dusty cocoa anymore. Like if I go like this, the cocoa is not going anywhere because it’s stuck on the cream. And to me, this adds lots of flavors. To present our tiramisu, this is what we’re going to do. We put some a little bit of icing sugar around the plate. Just like that. Now we’re going to put some cocoa powder gently. Not too much. Just around. Just like that. Great. And now we can serve. Now to cut the tiramisu, I’m going to use a butter knife. And I’m going to use um damp cloth or I’ve got some kitchen paper here. It’s wet. You can choose how big the slices should be. Okay. I love my tiramisu to have I like my tiramisu to be have big slices. So when you do this, you can lick it, but you can just clean it like that. Just like that. You could make 12 slices out of this, but I love my tiramisu. And I’m going to turn these into maybe eight slices. But my slice has to be big. Here we go. Let’s make some room on the edges. The first slice somehow is the one that doesn’t look as pretty. So, what I will do is I normally give the first slice to me and then the other ones I serve. So, here. Look how moist it is. Look how moist this term is. This is my slice. It looks pretty, I have to say. Look at that. Can you see how moist this is? Oh wow. Look at what we achieved. [Music] I grab it from here like this. Oh, look at that. Look at look at that. Oh, look at that. Look at this beauty. Now place this wonderful slice on a plate. A look at that. Oh yeah. Oh yeah. Oh yeah. Can you see? I don’t know if the camera will tell you, but this the biscuit is actually soft. You can see it’s not dry. You got a beautiful amount of cream on the side. You got a beautiful amount of cream. This side of the biscuit even more soaked. You got this side here with extra cream. Oh, this is beautiful. [Music] Look at look at this cream here. Look how beautiful this is. This is one of the best times of my life. I love tennis so much. [Music] I feel like I was eating clouds of happiness. It completely melted in my mouth. It completely gave happiness to my entire body. I’ve got this. I feel like full of energy already. This tiramisu is transforming me into the blindfolded taste tester. I feel like a superhero right now. I’m full of energy. Let’s save more. Look at this. I want to cut it again. And look at the middle. Look at the inside. Look at the inside. Look. Look. Look at that. Look how easy it is. How moist, how perfectly the the biscuit is soaked the coffee. Look at that. This is sensational. Look at the middle part. Come on, guys. If you’re tiramisu lovers, if you’re tiramisu experts, you know what this means. There’s a tiramisu championship going on every year in Italy. You know what? I think I want to join. I think that will be one of the challenges I want to do in my life. I don’t have to win, but I want to be part of that. Wow. Wow. Wow. Wow. My wife never used to like tiramisu until she made me. I made a tiramisu and now she loves it as much as I do. So if you eat bad tiramisu in your life, you will never like it. And the reason could be the coffee is wrong, the biscuits are wrong, or too much alcohol. This is the perfect balance that will make every single one of you super happy. Seriously, so happy. It’s time for you to introduce the bestu in the world into your belly, into your family, into your community. Okay, make it and let me know in the comment below. Vincenzo, thank you for changing my life. Thank you for making me love the tiramisu because once you try this, this will become your favorite dessert ever. Thank you so much for watching this episode. I will see you in the next Vincenzo’s plate video recipe. Vincenzo’s plate.