Typical of the Italian patisserie tradition, tiramisu is the dessert par excellence, the most loved and known in the world made with layers of ladyfingers soaked in coffee and then covered with layers of mascarpone cheese cream.
The origin of tiramisu is disputed between various Italian regions, especially Veneto and Friuli Venezia Giulia, despite the fact that the Savoyards (as the ladyfingers biscuits are called in Italy), for example, are originally from Savoy. However, tiramisu is a timeless delicacy, but very easy to prepare, which coexists perfectly with the evolution of modern cuisine; just prepare this classic version and tell us what you think.
Prepare a strong coffee and set it aside, allowing it to cool. In a saucepan, prepare the syrup (pâte à bombe); heat the sugar with 2 tablespoons of water and bring it to a temperature of 121 degrees C (1), checking the temperature with a kitchen thermometer.
Separate the egg yolks from the egg whites. Whip the egg yolks with the sugar syrup pouring it over the egg yolks while whipping. At the end you will have to obtain a clear and fluffy mass (2).
Incorporate the mascarpone cheese, stirring gently and with movements from the bottom up (3).
Arrange the ladyfingers in an oval or round bowl, then slowly pour the coffee on top (4), until the ladyfingers are well soaked.
Collect the cream in a pastry bag and distribute over many tufts (5). You can decide to do one or two layers.
Transfer the tiramisu to the refrigerator and let it rest for at least an hour. Once firm, sprinkle it with a little bit of bitter cocoa powder (6).
Your tiramisu is ready to be served (7).
Your tiramisu can be stored in the refrigerator for 3-4 days, placed in an airtight container with an airtight seal or covered on the surface with a sheet of transparent film. It is also possible to freeze tiramisu without bitter cocoa powder in a plastic wrap.