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Tiramisu dessert

Desserts Dishes for Special Occasions 480 min Medium 12 wyświetleń ~32.22 PLN - (0)
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Description

Tiramisu is a classic Italian layered dessert with a delicate, creamy interior and a strong coffee aroma. It originated in the Veneto region in the 20th century and gained international popularity due to the contrast of creamy mascarpone and intense, bitter coffee along with delicate ladyfingers. It is served chilled, dusted with bitter cocoa — perfect for special occasions, such as New Year's Eve 2025. The bold flavor of coffee and the subtle sweetness of the cream make the dessert both light and silky in texture; visually, it attracts with layers of cream and dark cocoa powder. Tiramisu pairs wonderfully with a glass of sweet wine, coffee after a meal, or in a non-alcoholic version as an elegant finish to a festive meal.

Składniki (10)

Servings:
6
  • Egg 3 szt.
  • sugar 100 g
  • Mascarpone 500 g
  • Ladyfingers (savoiardi) 200 g
  • Chilled espresso 300 ml
  • Bitter cocoa powder (for dusting) 15 g
  • Vanilla extract 5 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Rum or marsala (optional) 30 ml
  • Bitter chocolate for shavings (optional) 30 g
💰 Szacowany koszt dania: ~32.22 PLN (5.37 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Brew strong espresso: measure 300 ml of water and prepare two very strong servings of espresso (use an espresso machine or highly concentrated coffee). Pour the coffee into a wide container (e.g., a flat bowl) for easy soaking of the ladyfingers. Set the coffee aside to cool to room temperature (about 20–25°C). Time: preparation and cooling of the coffee 10–20 minutes.

Ingredients: Chilled espresso
Use a small flat bowl or a wide platter — this will make it easier to quickly dip the ladyfingers. Do not use hot coffee, as the ladyfingers will become too soft.

Cream

2

Separate the eggs: crack an egg and separate the yolk from the white into two clean bowls. Repeat for all 3 eggs. Make sure there is not a drop of yolk in the bowl with the whites — this makes it difficult to whip the egg whites.

Ingredients: Egg
Use 2 bowls: one metal bowl for whipping the egg whites (better whipping), and another glass bowl for the yolks. If you don't feel confident separating them, crack the egg over a small bowl and transfer the yolk between the halves of the shell, allowing the egg white to flow out.
3

Beat the egg yolks with sugar: place the yolks in a bowl, add 100 g of sugar and beat with a mixer on medium speed for 5–7 minutes until the mixture becomes light, fluffy, and forms a ribbon when lifting the mixer beaters. Add a teaspoon of vanilla extract and mix briefly.

Ingredients: Egg, sugar, Vanilla extract
Use a hand mixer or a stand mixer with a whisk attachment. If you don't have a mixer, whisk vigorously for 8–10 minutes. You will recognize the correct consistency when the mixture is lighter, thicker, and temporarily leaves a mark when the whisk is lifted.
4

Add mascarpone: transfer 500 g of mascarpone in several portions to the whipped egg yolks. Each time, gently fold in the cheese with a wooden spoon or spatula, mixing to a uniform, smooth texture — avoid excessive mixing at high speed so that the mascarpone doesn't become runny.

Ingredients: Mascarpone, Egg, sugar
Use a plastic or silicone spatula for mixing. Stir slowly and evenly until there are no lumps. The cream should be thick and smooth.
5

Beat the egg whites with salt: pour the egg whites into a clean, dry bowl and add a pinch of salt. Beat with a mixer on medium-high speed for 4–6 minutes until stiff, glossy, stable peaks form (they will hold when the bowl is turned upside down).

Ingredients: Egg, Salt
A metal bowl and clean mixer attachments yield better results. If the foam is loose and falls, check if any yolk got into the whites or if the bowl was greasy.
6

Combine the mixtures: add one third of the whipped egg whites to the mascarpone and egg yolk mixture, gently mix to loosen the cream. Then add the remaining egg whites and combine the ingredients using the folding method: cut through the mixture with a spatula, lift and turn the bowl, repeat until the mixture is uniform without large streaks of egg white. Time: 2–3 minutes.

Ingredients: Mascarpone, Egg
Folding is key — avoid vigorous mixing, which will destroy the fluffiness. Use a large silicone spatula. The finished cream should be smooth, slightly fluffy, and not drip off the spatula immediately.

Assembly

7

Prepare the dish: use a rectangular baking dish measuring about 20x20 cm or a dish of similar capacity. Arrange a layer of ladyfingers: quickly dip each ladyfinger (do not soak the ladyfingers for too long) in the prepared espresso — immerse for about 1 second on each side, so they are moist but not soggy. Place the ladyfingers next to each other, creating an even layer at the bottom of the dish.

Ingredients: Ladyfingers (savoiardi), Chilled espresso, Rum or marsala (optional)
Use a flat wide coffee bowl and two spoons — dip quickly, holding the ladyfinger by the edges. A common mistake: soaking too long — the ladyfingers will fall apart.
8

On the first layer of ladyfingers, evenly spread half of the cream (use a spatula to smooth the surface). Then, place another layer of soaked ladyfingers and cover with the remaining cream, smoothing the top so that everything is even. The assembly process will take about 10–15 minutes.

Ingredients: Ladyfingers (savoiardi), Mascarpone, Chilled espresso
Work quickly but gently. If the cream is too loose, chilling will stabilize it. Smooth the sides of the cream with a clean spatula for aesthetics before dusting with cocoa.

Cooling and serving

9

Cover the dish with plastic wrap so that the wrap does not touch the surface of the cream directly. Place the tiramisu in the refrigerator for at least 6 hours, preferably overnight (8–12 hours). Chilling allows the ladyfingers to soften and the flavors to meld.

Ingredients: Mascarpone, Ladyfingers (savoiardi)
The best option is to leave it in the fridge overnight: the dessert will gain in texture and flavor. Don't rush the process by putting it in the freezer — it will negatively affect the structure of the cream.

Decoration and serving

10

Before serving, sift 15 g of unsweetened cocoa evenly over the surface. Optionally, grate 30 g of dark chocolate into shavings and sprinkle on top. Cut the dessert into portions with a knife that you can rinse in hot water and wipe dry before cutting — this will ensure clean slices.

Ingredients: Bitter cocoa powder (for dusting), Bitter chocolate for shavings (optional)
Use a small sieve or cocoa grater. If you are adding chocolate chips, do it just before serving to prevent them from getting soggy. Typical serving size: 6 servings from a 20x20 cm dish.

Serving

11

Take the tiramisu out of the refrigerator 5–10 minutes before serving, so the cream warms up slightly and the flavors are better released. Portion onto plates and serve chilled. Final preparation time: 5–10 minutes.

Serve with a cup of fresh coffee or a glass of dessert wine. Avoid storing the decorated dessert for a long time – the cocoa may absorb moisture and discolor the surface.

Fun Fact

💡

The name 'tiramisu' in Italian means 'pick me up' or 'add to my strength' — the dessert was meant to be an invigorating treat, often served after a meal.

Best for

Sylwester 2025 Przyjęcia i bankiety Święta i uroczyste obiady

Tips

🍽️ Serving

Serve chilled, dusted with cocoa just before serving. For an elegant presentation, use porcelain plates and decorate with a single shard of dark chocolate or a mint leaf. For adult guests, you can serve a small glass of liqueur or port alongside.

🥡 Storage

Store in the refrigerator covered with plastic wrap for up to 48 hours. After 48 hours, the structure of the ladyfingers may become too soft. Do not freeze the tiramisu — after thawing, the cream loses its consistency.

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