Venetian Dishes
mascarpone, ladyfingers, pavesini, tiramisu, Veneto, Venetian desserts, mascarpone cheese, spoon desserts, tiramisu with pasteurized eggs, tiramisu cream, classic tiramisu, tiramisu treviso.

My tiramisù

  • Portions: 12
  • Time: 30 min
  • Difficulty: Low
  • Ingredients
  • 4 eggs
  • 4 tablespoons of sugar
  • 1 tablespoon of brandy liqueur
  • 500 g of mascarpone cheese
  • 400 g of ladyfingers, depending on the pan
  • Abundant coffee at room temperature, sweetened to your taste

  • Bitter cocoa to decorate

I have been starting to write this post in 2020: a terrible year for the health of many, for the sense of oppression and deprivation it left us, for the memory of heavy grief and such a great event in front of which all of us have been equal , very small in the same way.
I was lucky: not only did I keep my health, and with me also family and closest friends, but I received gifts that I had by now given up, the resolution of desires that I thought unattainable despite commitment and perseverance.
I got to know solidarity up close, I felt a sense of belonging to the "local" and less to the "global", even if I long for a check in, a flight and a few days in a place other than Longare, I can't hide it.
This post, however, will be published in the early 2021: leaving behind is impossible, but renewing with confidence is a must.
Will we continue to cook for the family as we did in the cloistered days?
I do, I have no doubts.
And today to celebrate my birthday I made myself a tiramisu.
This dessert, of Treviso origin, is perhaps my favorite: but then, honestly, would you ever know how to choose your favorite dessert?
I am not for diatribes in the kitchen, everyone decides independently without controversy which is their favorite and perfect version: this is mine, with ladyfingers, without heavy cream, with lightly sweetened mocha coffee and with eggs whipped with sugar.
I know very well that tiramisu was originally made with raw eggs, and I continue to do it like this: but I can't think of offering someone an unsafe product from a hygienic point of view, without feeling the weight of anxiety on my neck... so I choose the pasteurized yolks and egg whites that are now easily found on the market.

Well, happy birthday to me and tiramisu for everyone!

Notes: if you want to make the dessert in a gluten-free version, you will find gluten-free ladyfingers on the market that work great. Then check that the individual ingredients have the symbol of the crossed ear or the words "gluten-free".

If you want to make it lactose-free, that's no problem: use delactosed mascarpone.

If you want to replace the eggs, you can make a cream with 250 g of mascarpone and about 200 g of condensed milk: put the mascarpone in a bowl and make it into a cream using the electric whisk for a few seconds, then add the condensed milk ( attention, even less than 200 g could be enough, it depends on the taste and the consistency which must be creamy) and put the cream obtained in a pastry bag to rest in the fridge before use.

Separate the yolks from the whites.
Beat the egg whites until stiff in a bowl.
Whip the egg yolks with sugar and liqueur in another.
Now prepare the cream: work the mascarpone with a whisk, until it becomes a cream, and add the whipped egg yolks. Once smooth, add the whites carefully, mixing from top to bottom.
Let's now assembly the cake: prepare a first layer of ladyfingers fast dipped in coffee on the bottom of a baking dish, cover with the cream and proceed with another, or two more, equal layers. Finish with the cream and place the tiramisu in the refrigerator for at least three hours.
Before serving, sprinkle with bitter cocoa: if you want, you can sprinkle the cocoa even between the layers, but I never do it.