<\/span><\/h3>\nServes 4 people<\/h4>\n
⏱ Preparation time:<\/strong> 20 min
\n⏱ Cooking time:<\/strong> 5 min (egg pasteurization)<\/p>\n\n- 300 g of ladyfingers (savoiardi)<\/li>\n
- 3 large egg yolks<\/li>\n
- 170 g of sugar (for the syrup)<\/li>\n
- 50 ml of water<\/li>\n
- 250 g of mascarpone cheese<\/li>\n
- 350 ml of freshly brewed coffee<\/li>\n
- Sugar to taste for the coffee<\/li>\n
- A dash of rum (optional)<\/li>\n
- 30 g of cocoa powder<\/li>\n
- Dark chocolate, grated or chopped (high cocoa content)<\/li>\n<\/ul>\n
Remember:<\/strong> At the end of the article, you\u2019ll find the full recipe card with detailed cooking and preparation times.<\/p>\n![\"The](\"https:\/\/www.laragazzacolmattarello.com\/wp-content\/uploads\/2025\/04\/El-Tiramisu-de-la-nonna-moderna-1.jpg\" "\\"The")
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\n<\/span>How to prepare tiramis\u00f9<\/strong><\/span><\/h3>\nPasteurize the eggs<\/strong><\/h4>\nThe base of this tiramis\u00f9<\/strong> is the cream. To avoid risks, we heat the sugar with the water up to 121 \u00b0C. While the temperature rises, beat the yolks. When the syrup is ready, pour it slowly over the yolks, without stopping the mixer. This way, you pasteurize the eggs and achieve a fluffy, safe cream.<\/p>\nIncorporate the mascarpone<\/strong><\/h4>\nOnce the egg-and-syrup mixture cools a bit, add the mascarpone in batches to avoid lumps. Keep mixing for a few more minutes until you get a smooth cream. Set aside.<\/p>\n
Prepare the ladyfingers<\/strong><\/h4>\nThe coffee should be at room temperature so the ladyfingers won\u2019t fall apart. Add sugar to taste and a dash of rum if you like. Dip each ladyfinger briefly in the coffee (just a couple of seconds) and place them at the bottom of your dish or mold.<\/p>\n
Assemble the layers<\/strong><\/h4>\nSpread part of the cream over the layer of ladyfingers. Sprinkle some grated chocolate if you like a crunchy note. Repeat with more coffee-dipped ladyfingers and another layer of cream. Refrigerate for at least an hour and a half so it sets. Finally, just before serving, sift cocoa powder<\/strong> on top for that traditional finish.<\/p>\n
\n<\/span>Tips and tricks for a perfect tiramis\u00f9<\/strong><\/span><\/h3>\nFreshly made coffee (and don\u2019t drown the ladyfingers!)<\/strong><\/h4>\nFor a spectacular tiramis\u00f9<\/strong>, choose freshly brewed coffee with a good aroma and an intense flavor. Let it cool completely; if it\u2019s hot, it will over-soak the ladyfingers and they\u2019ll turn too soft. Dip each savoiardo briefly so they don\u2019t absorb too much liquid. We don\u2019t want a soggy dessert!<\/p>\nExtra flavor with liquor<\/strong><\/h4>\nIf you enjoy an adult twist, add a dash of rum, amaretto, or Marsala wine to your coffee. You\u2019ll get a more aromatic tiramis\u00f9 with plenty of character, very much in the style of the \u201cnonna moderna.\u201d Of course, if there are kids around, you can leave it out and still have a delicious dessert.<\/p>\n
Pasteurize the yolks to avoid worries<\/strong><\/h4>\nGrandma used raw eggs, but nowadays we prefer to be safe. The trick? Cook the syrup to 121 \u00b0C and pour it slowly over the yolks while mixing. This way you avoid salmonella and get a stable, airy cream. Also, whip the mixture for at least 15 minutes to make it nice and fluffy.<\/p>\n
Add grated chocolate between layers<\/strong><\/h4>\nThough it\u2019s not the most classic approach, I love adding some chopped or grated dark chocolate in the middle layer. It gives a crunchy touch and a great contrast with the mascarpone cream. A little \u201cnonna moderna\u201d whim that will make you swoon!<\/p>\n
Dust the cocoa right before serving<\/strong><\/h4>\nSift the cocoa powder just before taking the tiramis\u00f9 to the table. If you add it early and leave it in the fridge, moisture will darken the cocoa and it will lose that appetizing color everyone looks forward to. With this final touch, your tiramis\u00f9 will look picture-perfect in every bite.<\/p>\n
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<\/span>Frequently Asked Questions<\/span><\/h3>\n<\/p>\n
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Can I use store-bought pasteurized eggs?<\/h4>\n
Yes, no problem. Still, you can pasteurize the egg at home by preparing a syrup as explained in the recipe.<\/p>\n<\/div>\n
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How long does this tiramis\u00f9 keep in the fridge?<\/h4>\n
Up to 2 days. After that, both texture and flavor start to change. It\u2019s best enjoyed fresh for maximum delight.<\/p>\n<\/div>\n
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Can I make it with decaffeinated coffee?<\/h4>\n
Yes, it\u2019s a good option if you want to avoid caffeine. The flavor will still be delicious.<\/p>\n<\/div>\n
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How much cocoa powder should I use?<\/h4>\n
It depends on your preference, but generally a thin dusting is enough. Add more if you want a stronger chocolate taste.<\/p>\n<\/div>\n
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How do I keep the ladyfingers from getting too soaked?<\/h4>\n
Dip them for just one second per side. If the coffee is cold and you don\u2019t add too much sugar, you can better control absorption.<\/p>\n<\/div>\n<\/div>\n
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