This day one year ago marked the beginning of the Potato Gnocchi Club! Oh yes, it was the 7th October 2019 when I created this blog from scratch and started this adventure in the food blogging and food photography world.
To date, I’ve published and shared with you 80 recipes, attracted 15 subscribers to my newsletter, achieved more than 500 followers on my Instagram page, and connected with tons of foodie passionates like me on social media. To me, these numbers mean a lot!
So to celebrate this important milestone, today I am sharing with you a special recipe for the Best Ever Tiramisu!
Tiramisu is the king of Italian desserts. Everyone knows it and has tried it at least once in their lifetime (at least I hope so, otherwise, you’ve missed a masterpiece!!!). And did you know that the original recipe comes actually from my hometown, Friuli Venezia Giulia? So trust me when I am telling you that this is the best ever tiramisu recipe! 🙂
Tiramisu literally means “Lift me up”, but can also be interpreted as “Cheer me up”. I like more the second interpretation, as it explains exactly how I feel after a bite of this amazing dessert.
My recipe is very traditional, yet simple. I used a rectangular tray of 24cmX18cm.
Best Ever Tiramisu
Ingredients
For the cream
To garnish
Instructions
Prepare the Coffee
-
Prepare the coffee. Once ready, pour it in a large deep plate. Measure 100g of sugar in a small bowl and add 3 abundant tablespoons in the coffee. Add the rum and mix well with a spoon until the sugar is dissolved. Set aside and leave to cool down.
Prepare the Cream
-
Separate the egg yolks from the egg whites. Beat the egg whites together with a pinch of sugar. Set aside. Whisk the egg yolks with the remaining sugar (approx. 4 tablespoons) for 4-5 minutes, using an electric whisk. Add the mascarpone and continue to whisk until well combined. Finally, gently fold in the beaten egg whites using a spatula (take your time to fold the egg whites), until you have a smooth cream.
Assemble the tiramisu
-
The fun part starts! Take a tray and spread 3 tablespoons of cream on the base. Dip in the Savoiardi biscuits in the coffee, one at a time, turning for a few seconds until they are nicely soaked, but not soggy, and place them on top of the cream. Cover the layer of biscuits with another layer of cream (3-4 tablespoons). Repeat with another layer of soaked biscuits and finish the last layer with the remaining cream.
-
Cover the top layer with cocoa powder. Then cover with cling film and place in the fridge for at least 3 hours (or overnight).
-
Remove the tiramisu from the fridge 10 minutes before serving. Enjoy!
