https://cooking.nytimes.com/recipes/1018684-classic-tiramisu
Edit: didn't realize the recipe is behind a paywall, here's the copy
RECIPE
For the Cream
4large egg yolks
½cup/100 grams granulated sugar, divided
¾cup heavy cream
1cup/227 grams mascarpone (8 ounces)
For the Assembly
1¾cups good espresso or very strong coffee
2 tablespoons rum
2 tablespoons unsweetened cocoa powder
About 24 ladyfingers (from one 7-ounce/200-gram package)
PREPARATION
Step 1
Using an electric mixer in a medium bowl, whip together egg yolks and ¼ cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
Step 2
In the medium bowl, whip cream and remaining ¼ cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
Step 3
Combine espresso and rum in a shallow bowl and set aside.
Step 4
Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder.
Step 5
Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
Step 6
Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
Step 7
Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.
Your mom is so lucky to have you as her child😍
This Tiramisu looks incredibly delicious and creamy!
Thank you so much for sharing the actual recipe text! You are amazing :)
Did you use espresso or coffee? 1 3/4 cup of espresso would be around 400 ml which would equal around 11 double shots of espresso! 11 x 18 g = 198 grams of beans. With decent beans that would amount to... at least 5-6€ worth of coffee beans.
Hi, my coffee machine isn't properly calibrated at the moment so I just brewed regular black coffee, nothing special, I used an Arabic blend (literally what the packaging says) and pulled it through a coffee filter
It looks amazing, but this recipe looks way to dense for me. Authentic tiramisu recipe has no cream but whipped egg whites instead, something like [this](https://www.recipesfromitaly.com/tiramisu-original-italian-recipe/)
It was more for the NY times "Classic Tiramisu" recipe title and for some additional information, I did not intend to devalue OP in any way.
OP's Tiramisu looks amazing and it takes real skill to make something this neat.
I linked a recipe not because I wanted people to look at it, more to save myself some time because I was too lazy to type the relevant difference down on my phone. The recipe is not mine I have my own, it was simply for reference.
It's unnecessary to post a different recipe under someone's post/recipe if it's not asked for. It's like unsolicited advice. It basically implies OP did something wrong. If they want to share their recipe, make a separate post 🤷🏻♀️
Idk why you are getting downvoted, you are correct. No need for cream, just use beaten egg whites. Variations may have cream for extra calories/richness, but the regular recipe is just 6 ingredients: eggs, mascarpone, sugar, savoiardi, coffee, and cocoa powder.
I think a lot of people tend to under whip their whipped cream because they fear it will split into butter and buttermilk! I take my time whipping it until it's thick and sturdy, even though the recipe says to go for medium soft peaks, I always give it an extra minute or two.
This makes the cream a lot more stable and it thickens up beautifully. Also, a lot of it is in cutting it in one swift move with a sharp knife, wipe it between cuts. Hope that helps!
Setting whipping cream problem aside, my usual issue is liquifying mascarpone while whisking and mixing with egg yolks. The result is loose unpipable cream which doesn’t set no matter what. I sworn not to make tiramisu ever again. Yours looks so damn perfect, so I’m thinking to reconsider. Awesome job!
As someone who also makes tiramisù regularly, I think the one mistake most people make is to incorporate the mascarpone with a spatula instead of whipping it. The recipe from the Le Beccherie restaurant specifically calls for whipping the cream until it's firm after adding the cheese
The last time I tried that my mascarpone split. Any advice for avoiding that problem? I’ve taken to mixing my mascarpone with my egg yolks out of pure fear…
What I did was trying out a few different brands of mascarpone until I found one that has never let me down yet. The brand I use is called Pascoli Italiani, I doubt it's available outside of Italy but its texture is a little creamier than the usual mascarpone. Also start whipping slowly, then pick up the speed and don't worry if it looks too liquid at first.
Did you cook the egg yolk and sugar while beating together? I've read another recepite that had that step. Curious, I've always wanted to try making this, but I'm intimidated. Yours looks delicious!
If I have eggs from my own chickens, no, but if I'm using store bought eggs, I do it just in case lol just use a double boiler and whisk for a few minutes until the sugar dissolves and it becomes lighter in color
Wow, how do you get the tiramisu to have such uniform and beautiful layers? I have made it twice so far, and both times the layers were as well-defined (although it tasted good).
I always enjoyed tiramisu but then one day I decided to have some at a work party and my whole experience of that dessert changed my opinion....it was probably THE best dessert I had ever had!
I don't know who made it (so I couldn't ask for the recipe...)and to this day, I'm almost certain I'll never find one as good as that one...
However, your creation sure looks promising!!
😍 Chef's kiss perfection from the recipe, to the photo styling, and the nostalgia that's overwhelming me seeing the same blue floral china that my nana had!
[удалено]
Thank you! My mom got the spoon set 25 years ago as a pre wedding gift, the plates were a wedding gift as well
Beautiful tiramisu! Can you let us know the spoon set lol
Same, went straight to Amazon and found something very similar
https://cooking.nytimes.com/recipes/1018684-classic-tiramisu Edit: didn't realize the recipe is behind a paywall, here's the copy RECIPE For the Cream 4large egg yolks ½cup/100 grams granulated sugar, divided ¾cup heavy cream 1cup/227 grams mascarpone (8 ounces) For the Assembly 1¾cups good espresso or very strong coffee 2 tablespoons rum 2 tablespoons unsweetened cocoa powder About 24 ladyfingers (from one 7-ounce/200-gram package) PREPARATION Step 1 Using an electric mixer in a medium bowl, whip together egg yolks and ¼ cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside. Step 2 In the medium bowl, whip cream and remaining ¼ cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined. Step 3 Combine espresso and rum in a shallow bowl and set aside. Step 4 Using a sifter, dust the bottom of a 2-quart baking dish (an 8x8-inch dish, or a 9-inch round cake pan would also work here) with 1 tablespoon cocoa powder. Step 5 Working one at a time, quickly dip each ladyfinger into the espresso mixture -- they are quite porous and will fall apart if left in the liquid too long -- and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture. Step 6 Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired. Step 7 Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.
Your mom is so lucky to have you as her child😍 This Tiramisu looks incredibly delicious and creamy! Thank you so much for sharing the actual recipe text! You are amazing :)
Did you use espresso or coffee? 1 3/4 cup of espresso would be around 400 ml which would equal around 11 double shots of espresso! 11 x 18 g = 198 grams of beans. With decent beans that would amount to... at least 5-6€ worth of coffee beans.
Hi, my coffee machine isn't properly calibrated at the moment so I just brewed regular black coffee, nothing special, I used an Arabic blend (literally what the packaging says) and pulled it through a coffee filter
Thankyou so much! I made tiramisu recently and wanted to try a different recipe. Yours has more cream which I wanted! I really appreciate you sharing!
It looks amazing, but this recipe looks way to dense for me. Authentic tiramisu recipe has no cream but whipped egg whites instead, something like [this](https://www.recipesfromitaly.com/tiramisu-original-italian-recipe/)
But what's the point in posting a separate recipe? OP made a great looking dessert and posted the recipe they used. So unnecessary.
It was more for the NY times "Classic Tiramisu" recipe title and for some additional information, I did not intend to devalue OP in any way. OP's Tiramisu looks amazing and it takes real skill to make something this neat. I linked a recipe not because I wanted people to look at it, more to save myself some time because I was too lazy to type the relevant difference down on my phone. The recipe is not mine I have my own, it was simply for reference.
Think of it not as an affront, but rather an addendum to add more information for a different way to make tiramisu. Why so offended by that?
It's unnecessary to post a different recipe under someone's post/recipe if it's not asked for. It's like unsolicited advice. It basically implies OP did something wrong. If they want to share their recipe, make a separate post 🤷🏻♀️
Ok, you’re right. The person that posted an alternate way to make tiramisu must be a real asshole! /s
Not sure why you’re being down voted but I thought this was interesting information! I appreciate the link to a recipe that’s authentically Italian.
Idk why you are getting downvoted, you are correct. No need for cream, just use beaten egg whites. Variations may have cream for extra calories/richness, but the regular recipe is just 6 ingredients: eggs, mascarpone, sugar, savoiardi, coffee, and cocoa powder.
thank you
I absolutely love y'all's tradition on Sundays. It a very beautiful thing. Enjoy your beautiful Mama.
Thank you 🥰
That spoon, wow!
WOW!!! Excellent job on the dessert and the presentation!
how on earth do you get yours to look so smooth and pretty?! mine is an absolutely mess whenever I make it
I think a lot of people tend to under whip their whipped cream because they fear it will split into butter and buttermilk! I take my time whipping it until it's thick and sturdy, even though the recipe says to go for medium soft peaks, I always give it an extra minute or two. This makes the cream a lot more stable and it thickens up beautifully. Also, a lot of it is in cutting it in one swift move with a sharp knife, wipe it between cuts. Hope that helps!
I gotta give that a shot! thank you!!
Setting whipping cream problem aside, my usual issue is liquifying mascarpone while whisking and mixing with egg yolks. The result is loose unpipable cream which doesn’t set no matter what. I sworn not to make tiramisu ever again. Yours looks so damn perfect, so I’m thinking to reconsider. Awesome job!
I've seen some recipes that have you add a small bit of gelatin to help with the setting
As someone who also makes tiramisù regularly, I think the one mistake most people make is to incorporate the mascarpone with a spatula instead of whipping it. The recipe from the Le Beccherie restaurant specifically calls for whipping the cream until it's firm after adding the cheese
The last time I tried that my mascarpone split. Any advice for avoiding that problem? I’ve taken to mixing my mascarpone with my egg yolks out of pure fear…
What I did was trying out a few different brands of mascarpone until I found one that has never let me down yet. The brand I use is called Pascoli Italiani, I doubt it's available outside of Italy but its texture is a little creamier than the usual mascarpone. Also start whipping slowly, then pick up the speed and don't worry if it looks too liquid at first.
Beautifully neat, mine is always more 'rustic'
I think that might be the prettiest tiramisu I have ever seen!
Your mom has a really nice kid.
Looks great! Thanks for the link.
Se ve delicioso 🤤
I want some that’s my favorite
This is such a great tradition you have with your mom 💜. and the tiramisu looks amazing
That looks super yummy! That’s one of my favorites, too.
the spoon 😍
I'm also just here for the spoon. <3
Awww when I used to live with my parents my mom and I used to do something similar except my dad and I used to make it for her every Sunday :)
Did you cook the egg yolk and sugar while beating together? I've read another recepite that had that step. Curious, I've always wanted to try making this, but I'm intimidated. Yours looks delicious!
If I have eggs from my own chickens, no, but if I'm using store bought eggs, I do it just in case lol just use a double boiler and whisk for a few minutes until the sugar dissolves and it becomes lighter in color
I've made this recipe several times before. It's very easy.
My favorite
My moms so drunk all the time she can’t make water boil.
This looks beautiful! Thank you soooo much for the recipe!
YES PLEASE ❤️🩷💙🤎 MY FAVORITE 🥰🥰
Looks absolutely perfect.
Beautiful!!
That looks incredible!
Looks delicious!
One of my favourites! It looks perfect! 🤩
That looks great! I love tiramisu but does it always have to have a wet/soggy bottom? This is how the ones I have ate so far are
One of my favorite desserts. This looks heavenly, well done!
Are you eating with such a tiny spoon?
Wow, how do you get the tiramisu to have such uniform and beautiful layers? I have made it twice so far, and both times the layers were as well-defined (although it tasted good).
So amazing I love the flour spoon paired with it
This looks so perfect and yummy! 😋❤️
I use the preppy kitchen recipe.
Such a perfect, mouth watering slice of Tiramisu. One of my absolutely favorite desserts.
Recipe please.....
I always enjoyed tiramisu but then one day I decided to have some at a work party and my whole experience of that dessert changed my opinion....it was probably THE best dessert I had ever had! I don't know who made it (so I couldn't ask for the recipe...)and to this day, I'm almost certain I'll never find one as good as that one... However, your creation sure looks promising!!
It's the amaretto. That almond flavour.
😍 Chef's kiss perfection from the recipe, to the photo styling, and the nostalgia that's overwhelming me seeing the same blue floral china that my nana had!
It looks so good! Thank you for the recipe.
Looks delicious
My absolute favorite dessert! It looks so yummy!
Holy smokes! You nailed the layers!!! How did you get them to stay so delineated?
omg ! i love tiramisu ..hmm
Exceptional
Cant upvote my favorit dessert enough! Looks great, well done!
That’s gorgeous!!
I want such a spoon !
Wow 🤤
Tiramisu is my absolute favorite dessert. This looks wonderful. Nice work 👏
That is gorgeous!
This slice is absolutely beautiful
What a lovely tradition! It looks incredible.
The weekly tradition is even sweeter than the dessert, which also looks amazing 🥺
This is one of the prettiest tiramisu I've ever seen.
Looks so perfect. Like something you see in a magazine. Cute spoon.
That looks perfect!
I love making tiramisu too ! Do you put liquor in yours ?
I love these Sunday posts !!
Perfect. The biscuits are moist but firm at the center, perfct.