When in doubt about which dessert to prepare, go with tiramisu: You’ll be sure to make an impression, everyone likes it (even children), and it’s easy, fast and inexpensive.
The right biscuits
In Italy there are two types of biscuits for tiramisù: pavesini and savoiardi (the latter known in the English-speaking world as ladyfingers). The choice is yours, even though connoisseurs of this dessert will always tell you to choose savoiardi. In fact, the result is completely different if you use these biscuits, which are tall and spongy and absorb less coffee. As a result, the consistency will be less creamy and slightly more compact.
Whichever biscuits you choose, make sure not to soak them too much, otherwise the excess coffee will make the mascarpone cream runny.
Once they are soaked, line them up in the oven pan with the sugared side facing upward.
Adding sugar
The sugar should be dosed according to the rule of half and half—meaning one half will be whipped with the yolks and the other with whites. This way the cream will be soft and compact at the same time, and the sugar won’t be perceptible.
You can also use the sugar melted, boiling hot and lightly caramelized if you want to pasteurize the eggs.
Mascarpone cream and Savoiardi
Whipped cream, yes or no?
Whipped cream does not appear in the classic recipe, but some like to use it instead of the whipped egg whites. If you decide to use it to give more body and flavor to the cream, that’s fine—but if it’s just to remove some eggs because you don’t like the aftertaste, we suggest you adopt other tricks, like adding some marsala to the yolks while you whip them with the sugar.
Everyone has their secrets when it comes to preparing a great tiramisù, but few mistakes may happen. Browse the Photo Gallery for the 10 common mistakes.
FAQs
12 Mistakes You're Making With Tiramisu
- Using the wrong kind of biscuits. ...
- Over-whipping the mascarpone. ...
- Forgetting to bring your eggs up to temperature. ...
- Waiting too long to mix the sugar and the eggs. ...
- Not correctly whipping your heavy cream. ...
- Using instant coffee instead of something stronger.
Changes in texture: While a decadent and ready-to-eat Tiramisu has a creamy, smooth texture. If it becomes grainy, curdled or separated, it's a sign that it has gone bad. Visible mould: Mould growth is a definite sign of spoilage. If you see any mould on the surface or inside, discard the dessert.
Why won't my tiramisu set? ›
The cream you need to get right. Whip your cream wrong and it will deflate and your tiramisu will be so thin it won't stay together at all on the plate.
Is the bottom of tiramisu supposed to be soggy? ›
The perfect tiramisu is a balance between soft elements and fluffy elements, but be careful. The base must be wet but the biscuits must not crush for too much coffee; place the cold coffee in a small bowl and pass the ladyfingers for 2 seconds, the right time for them to get wet without getting too soaked and crushed.
What is the secret of tiramisu? ›
The secret to a true tiramisu? Mascarpone! Most people use regular cream cheese, but in order to get the real deal, you need to try is with this Italian specialty.
Why is my tiramisu so runny? ›
The other main reasons the mixture would be runny is if other liquid ingredients have been added first, or if the mascarpone has been beaten so much that it has curdled (then you will get water separating out from the cheese curds).
Should tiramisu sit overnight? ›
Refrigerate the tiramisu for 8 to 24 hours so the lady fingers can soften and the zabaglione mixture can firm up enough to cut. Dust the tiramisu with chocolate and serve. Top the tiramisu with cocoa or chocolate shavings just before serving.
How to stop tiramisu from going soggy? ›
Tips For Making The Best Tiramisu
Don't soak! Quickly dip the cookies into your coffee or liquor. Try not to leave them in the liquid too long—a quick dip will do. Overly soggy cookies make for a wet texture and a messy dessert.
How to make tiramisu set faster? ›
Always beat the egg whites in a cold bowl: place the bowl in the freezer for a few minutes before beating the egg whites, which will also be cold. In this way we will achieve a greater consistency, and help the tiramisu to set more easily and not remain liquid.
How do you fix split tiramisu? ›
Once the mascarpone has split it is quite difficult to recover, though if you catch it early (very fine grains) sometimes you can correct it by very gently whisking in (by hand) a little cream.
Coat the ladyfingers quickly, but meticulously on both sides
She uses crisp ladyfingers and subsequently dips them in a mixture of rum and coffee. It is this dipping stage that makes or breaks a tiramisu. According to Garten, if you dip your ladyfingers for too long, they will turn soggy.
Why is my tiramisu gritty? ›
Be careful not to over-beat or else the mascarpone will separate and become grainy. With the mixer still on medium speed, gradually add the cream in a thin, slow stream until it's all incorporated. This should take 1 to 2 minutes.
Why did my tiramisu split? ›
Mascarpone has a very high fat content and so will split more easily than double/whipping cream or cream cheese. Once the mascarpone has split it is quite difficult to recover, though if you catch it early (very fine grains) sometimes you can correct it by very gently whisking in (by hand) a little cream.
How to prevent tiramisu from curdling? ›
Allow the egg yolks to cool slightly
Once you have heated your egg yolks remove it from the heat. Allow it to cool to room temperature before whisking in your mascarpone cream. As mascarpone cream is sensitive to temperature, if you add it straight to the warm bowl it increases the likelihood of it curdling later on.
How do you know if tiramisu has alcohol in it? ›
Traditionally, yes. The ladyfingers which form the base of the cake are usually brushed with or soaked in a mixture of coffee and a liquor such as amaretto, cognac, or rum. It's not a lot of alcohol, perhaps a tablespoon or two, but it is usually there.
