How to make the most delicious tiramisu
A classic tiramisu is at its most delicious when you make it completely from scratch. And it’s not difficult at all. With these simple tips, some of which I got from Italian friends, you’ll make the most delicious tiramisu time and time again!
The biscuit
Ladyfingers are fine, but my friends—and therefore I do too—prefer to use savoiardi: the Italian version of the ladyfinger. In appearance, the two don’t differ that much, except that savoiardi are a little wider. In terms of taste, Italian ladyfingers are softer and more delicate. That’s exactly what you need for a tiramisu, because thanks to this texture, the biscuits absorb even more coffee. You can’t find savoiardi in every supermarket; Albert Heijn does sell gluten-free ladyfingers (Schär Savaoiardi), but fortunately you’ll find them in abundance at Italian delicatessens.
The alcohol
Tiramisu without alcohol is certainly possible, but with it, it’s just that little bit tastier. Opinions differ on what kind of alcohol belongs in a classic tiramisu. The Silver Spoon, the bible of authentic Italian cuisine, opts for classic brandy. That’s officially how it should be. But Vin Santo (Tuscan dessert wine made from partially dried grapes), Marsala (fortified wine from Sicily) and Amaretto are also often used. Since we’re talking about liqueur: Grand Marnier can also find its way in. Antonio Carluccio, on the other hand, goes for Kahlua, a coffee liqueur. Baileys is also a very tasty option, by the way. In short: simply use whichever alcohol you like best!
The cream
A cream made from mascarpone mixed with egg yolks, powdered sugar, the spirits and whipped egg whites goes on top of the ladyfingers. If you beat the egg yolks with the sugar, continue until the mixture turns pale. Then mix in the mascarpone until there are no lumps left. Next, add the whipped egg whites—first a small amount, then gently fold in the rest so that all the air stays in the cream. Don’t use too little mascarpone, or the cream will become more like a mousse and you’ll miss out on that creamy cheese flavor.
The finishing touch
Tiramisu is at its best if, after making it, you leave it in the refrigerator for a few hours. This allows the cream to set a little and the layers to blend beautifully. Three hours is enough, but twice that is even better. Best of all: make it a day in advance! And then: dig in! The name tiramisu (or actually: Tireme su) literally means ‘pull me up’, which essentially translates as ‘cheer me up’ or ‘make me happy’. This recipe is sure to do exactly that!
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