Tiramisù

İtalya Mutfağından çıkmış tiramisu tarifi, Türk sofralarında da oldukça sevilen bir tatlı haline

Tiramisù came out of the Veneto and travelled everywhere. The name means “pick me up,” which tells you what the coffee is doing in it — it is not a background note, it is the reason the dessert exists.

Coffee and mascarpone, layered with soaked biscuits. Nothing is cooked. What it needs is time in the refrigerator.

Serves 8
Chilling time: 6 hours minimum, overnight is better

Ingredients

3 egg yolks
1 egg white
1/2 cup granulated sugar
9 oz mascarpone
1 teaspoon vanilla extract

For soaking

1 cup strong espresso or very strong coffee, cooled
2 tablespoons sugar
24 ladyfinger biscuits (savoiardi)

For the top

2 tablespoons unsweetened cocoa powder
2 tablespoons grated dark chocolate

Method

Beat the egg yolks with the sugar until pale, thick and tripled in volume — 4 to 5 minutes with a mixer. Undercreamed yolks give you a runny cream that never sets.

Beat in the vanilla.

Add the mascarpone and beat just until smooth. Stop there. Mascarpone splits if you keep going, and once it splits there is no bringing it back.

In a separate clean bowl, whip the egg white to stiff peaks.

Fold the egg white into the mascarpone mixture in two additions, using a spatula and a light hand. Folding, not stirring — the air you beat in is what makes the cream light.

Brew the coffee strong and let it cool completely. Stir in the 2 tablespoons of sugar. Hot coffee turns the biscuits to mush instantly.

Dip each ladyfinger in the coffee for about one second per side. One second. They keep absorbing after they come out, and a biscuit that feels properly soaked in your hand will be a puddle by morning.

Arrange a layer of dipped biscuits in a glass dish.

Spread over half the mascarpone cream.

Repeat with a second layer of dipped biscuits and the remaining cream, smoothing the top.

Cover and refrigerate for at least 6 hours, ideally overnight. This is not just chilling — the biscuits need that time to soften into the cream and become one thing.

Dust generously with cocoa and scatter grated chocolate over the top just before serving. Cocoa added early absorbs moisture and goes patchy.

Chef’s notes

This uses raw egg. If that is a concern, or you are serving anyone elderly, pregnant or immune-compromised, use pasteurized eggs.

A tablespoon of Marsala, dark rum or coffee liqueur in the soaking coffee is traditional and worth adding if you have it.

. Acımsı bir tadı ile damaklarda lezzet bırakan tiramisu tarifi, bizden bir tarif gibi olmuştur.

Pratik yapılışı ile, kolaylıkla hazırlayabileceğiniz bu İtalyan tarifin doğrusunu sizler için hazırladık. Hadi hemen Tiramisu tarifimizi hazırlamaya geçelim.

Malzemeler: