Refrigerate the dessert for 12 hours, and sprinkle with cocoa powder before serving. 17. Pound cake

The recipe with fewer eggs affects the biscuits' texture, but their shape is perfect for creating vertical tiramisu ( tiramisù vertical in Italian). To make the mascarpone cream, beat the mascarpone and icing sugar together in a large bowl. In a separate bowl, whisk the egg whites until they form stiff peaks. Add a couple of heaped tablespoons of the egg whites to the mascarpone and whisk it in to loosen the mixture. Fold in the rest of the egg whites with a large metal spoon until you have a light, frothy cream. Set aside. Marsala: use Marsala or Amaretto to make the authentic tiramisu. If you don't want any alcohol, omit this ingredient and use only espresso.

The recipes vary depending on how they are made - with egg yolks, with egg whites, with tempered eggs, with or without whipped cream, with or without alcohol, etc.

This step is essential: the grains of sugar should be dissolved, and the mixture has to fall heavily from a spoon. PHOTO 1 PHOTO 2 Don't sprinkle cocoa powder before refrigerating the tiramisu cake: cocoa powder will darken as it soaks into the mascarpone cream. The delicious and mouthwatering addition of Nutella, fruit confit, or caramelized bananas on the layer of the soaked biscuits seems to be the perfect twist on the classic dessert. Since they will not be cooked, also opt for extra-fresh eggs (with a long use-by date), better organic, or at least free-range.There is still a discussion about where tiramisu was born. Was it in Tuscany, Piedmont, Friuli Venezia Giulia, or Veneto?Each region claims that they "invented" this delicacy. Jump to: Sponge cake allows for the preparation of the cake-style tiramisu. Just slice your sponge into two-three layers, soak it with strong coffee, and build your tiramisu alternating with the cream. Fold the meringue into the mascarpone mixture, then spoon half over the biscuits in the bowl, filling it halfway. Place another layer of soaked biscuits on top, sprinkle with the rest of the chocolate and cover with the remaining mascarpone mixture. But why limit yourself to leftovers? Use a fresh pandoro for making a decadent tiramisu with pandoro ( tiramisù con il pandoro in Italian). 21. Madeleines Finally, who doesn't love a no-bake dessert that only takes 20 minutes to make? This one is perfect if you want something sweet but don’t have the time.

But why not use the lightness of Pavesini biscuits, the decadence of brownies, and the spongy texture of madeleines for making a tiramisu recipe? But first and foremost, what are ladyfingers? What are lady fingers? Can you freeze tiramisu? Yes, absolutely. Wrap the dessert (without cocoa powder) with cling film twice, then aluminum foil, and freeze it for two weeks.Wouldn't it also be great if you could flavor your tiramisu with flavored coffee? And what do you think of the coffee taste disappearing from the recipe at all? Pour the egg yolk mixture into the cheese mixture and mix gently with a rubber spatula. Take your time to combine ingredients well from the bottom to the top (photo 3).

Interestingly, made with similar ingredients, Sardinian and Sicilian versions of sponge biscuits differ from classic ladyfingers. Known as Biscuit Rose de Reims or Champagne biscuits, these are traditional French biscuits invented in 1960. To make the sugar syrup , combine the sugar and ½ cup (125 ml) water in a small saucepan. Bring to the boil over medium heat to dissolve the sugar, then remove and set aside to cool. Dip them in cold or warm coffee for better soaking, and make a cookie layer at the bottom of your dish. Top the waffles with the mascarpone cream, sprinkle with bitter cocoa, and decorate them with whipped cream. If you feel more adventurous, you can try to use waffles to replace ladyfingers in classic tiramisu. ConclusionFold the meringue into the mascarpone mixture, then spoon half over the biscuits in the bowl, filling it halfway. Place another layer of soaked biscuits on top, sprinkle with the rest of the chocolate and cover with the remaining mascarpone mixture. Smooth the top and dust with the cocoa powder. Refrigerate for 2–3 hours before serving. Finally, if you are a fan of zesty desserts, you will love this tangy twist on a classic - Limoncello tiramisu. Tiramisubrownie (tiramisù brownie in Italian)is aone-of-a-kind dessert where the richness of Italian tiramisu is paired with the deliciousness of American brownies.As a result, the chocolate goodness can be easily made within an hour. 24. Granola 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.