The Best Tiramisu: A Classic from Tutti A Tavola
When I was 28, I won a women’s chefs and restaurateurs scholarship to attend a 4 day program in The chianti region of Tuscany.
In the small town of Radda, I attended a program with my host, the 4 ladies of Tutti a Tavola. The Tuscan Mammas had the group cook in a different home every night where we focused on a variety of ingredients.
I will never forget Mimma who invited me back to Tuscany again years later and I’ll never forget when the ladies came to NYC to stay in my little studio apt!
This is their classic tiramisu. For me, there is nothing better. It is the real tiramisu made with lady fingers, sugar, whipped eggs, mascarpone, espresso and marsala wine. If you love Marcella Hazan, this is the stuff of legends. This is the real tiramisu.
Simple and easy, this version is very traditional. Tiramisu or lift me up was the nick name given this dessert which is a nod to the boozy espresso soaked cookies. It is the perfect recipe for christmas, dinner parties, holiday parties, birthdays or when you want a great make a ahead dessert that tastes even better the next day.
You can watch the simple how to video of me making their classic recipe here. I will never forget these ladies kindness. Their sharing and generosity was the epitome of what it means to be in the kitchen. Overtime I eat this tiramisu I think of them, the rolling hills of tuscany and what it means to be alive.
Serving Size: serves 10-12
Ingredients
6 fresh large eggs (room temperature), separated
120 g or ¾ cup caster sugar + 2 tbsp. for the coffee
500 g or 2 cups mascarpone cheese, room temperature
400 g of Savoiardi or lady finger biscuits
300 ml or 1 ¼ cups of good quality strong coffee
120 ml or ½ cup Marsala wine
Cacao powder, for dusting
Instructions
Place the yolks and whites in two separate large bowls. Add half the sugar to the yolks and whip them until you get very thick, pale ribbons. Fold in the mascarpone and combine until smooth.
Whip the egg whites, gradually adding the remaining sugar, until firm and fluffy like snow. Do not over whip.
Carefully fold the whites into egg and mascarpone mixture.
Mix the coffee, marsala and 2 Tbsp. sugar in shallow bowl.
To assemble the tiramisù:
Soak each biscuit in the liqueur/coffee mixture, dipping once, and arrange them in the base of a decorative serving or glass oven dish.
Pour a layer of cream over the top. Repeat with another layer of biscuits and again until you finish using all the ingredients.
Cover tightly with plastic and refrigerate overnight or at least 8 hours before serving. The tiramisù can be kept refrigerated and should be consumed within 48 hours. Dust with cocoa powder before serving.