Oct 4

Tiramisù – original Italian recipe

post Category: Hot Coffee Recipes post Comments (25) postOctober 4, 2011

Tiramisù Recipe. The world’s most famous Italian recipe. Recipe, photos and instructions in Italian ricette.giallozafferano.it . Other recipes www.giallozafferano.it

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Horaayy..there are 25 comment(s) for me so far ;)

#1

@minatahyuga You must be sure that the eggs are fresh. This is a method to check it: put an egg in a bowl of water: if it sinks to the bottom, it’s fresh.

yellowsaffron wrote on October 4, 2011 - 12:47 am
#2

I want to make one and eat it, but what if I get sick because of eating raw eggs?

minatahyuga wrote on October 4, 2011 - 1:36 am
#3

i love the recipes!! Thank you!!! greets from The Netherlands

angelofmusicangel wrote on October 4, 2011 - 2:24 am
#4

You need to cook the eggs first over double boiler with the sugar until it’s reached 155 degrees to kill the bacteria and salmonella. Other way the video looks great.
Please check my video to see how we need to cook the eggs and sugar with double boiler by clicking on my name. Thanks!

lumi1128 wrote on October 4, 2011 - 2:34 am
#5

@DollyxBeauty just about all cakes and sweet desserts have as much or often, even MORE sugar. You have to realise that 10 tbps is for a whole tiramisu, each portion has much less… and if u dont eat it everyday its ok :P

nelumvia wrote on October 4, 2011 - 3:07 am
#6

@shakar92 the original recipe has no alcohol. Amateur :P

nelumvia wrote on October 4, 2011 - 3:47 am
#7

@spongebob2789 Savoiardi is definitely the original ingredient

yellowsaffron wrote on October 4, 2011 - 4:13 am
#8

in your opinion, which would be better; savoardi or pavesinin biscuits?
because theres alot of debate regarding this

spongebob2789 wrote on October 4, 2011 - 4:23 am
#9

Absolutely no regard for salmonella

videofreakmanic123 wrote on October 4, 2011 - 4:26 am
#10

@ProfessorJones7 i had the same problem with the cream…the sugar is the problem, i first believed the fault was of the savoiardi, then of the coffee, but after some time i saw that if i use better quality sugar it gets how it should (after that i forgot and used again inferior sugar and was the worst case scenario with a kinda of pudding overnight), i dont know a real explanation, but it should be the quantity of humidity in the sugar that ruins the cream, or maybe even the solubility…

r3ddevill wrote on October 4, 2011 - 5:13 am
#11

yeeeee…finally this is the recipe i use here in Romania and finally someone who is doing it like i dooooo…i sow many different kinds of tiramisu’ (i dont have the u with the apostrophe) and this is the original. Ive been for 8 years in italy and here in Romania i am using this recipe from more then 7…(last 2 years ive made 4 or 6 i dont recall)
Personally i dont accept to ruin the flavor of the good coffee with rum or other spirits, and if i may i give a hint, use high quality sugar :D:D:D

r3ddevill wrote on October 4, 2011 - 5:14 am
#12

@andresignacioh This is our zabaione recipe! youtube.com/watch?v=iHwpDcxGhu0

yellowsaffron wrote on October 4, 2011 - 5:20 am
#13

@ProfessorJones7 I live by the italian border and we make (at the restaurant I work at) a sabayon… that is we mix the eggs and sugar (we add a bit of water and dark rum) and we simmer it as we whisk it till it’s firm… it always works!

andresignacioh wrote on October 4, 2011 - 5:56 am
#14

in France we do ourselves the biscuit!!

mypeople33 wrote on October 4, 2011 - 6:47 am
#15

Thank you for the recipe, I will definitely try it.

EmmaVal wrote on October 4, 2011 - 6:54 am
#16

@ProfessorJones7 You want to dip the lady fingers in only half-way, flip them over, and then place them in the dish. Gravity will help to evenly distribute the liquid. Dunking the whole thing in the liquid will make them soggy. Discard any unused liquid.

ocelotxp wrote on October 4, 2011 - 7:40 am
#17

@ProfessorJones7 It may be so! Let me know about your second effort…

yellowsaffron wrote on October 4, 2011 - 8:31 am
#18

@yellowsaffron
Yes used them immediately and folded them into the cream cautiously. Maybe my savoiardi were too soaked with coffee ? I will try the recipe again whenever I get the chance.

ProfessorJones7 wrote on October 4, 2011 - 8:43 am
#19

@ProfessorJones7 Did you use them immediately? Because if you let them stay even only for 10 minutes they may lose water and stiffness…

yellowsaffron wrote on October 4, 2011 - 9:26 am
#20

@yellowsaffron
They were stiff to the point I could turn the bowl upside down without having them fall.

ProfessorJones7 wrote on October 4, 2011 - 10:08 am
#21

@ProfessorJones7 Probably you didn’t beat the eggs until stiff peaks form

yellowsaffron wrote on October 4, 2011 - 10:43 am
#22

@yellowsaffron i guess someone was not paying attention to the details given in the video

YoungFresh718 wrote on October 4, 2011 - 11:25 am
#23

Thumbs up if your eating tiramisu right now

Metrinis wrote on October 4, 2011 - 11:26 am
#24

My cream was quite liquid even after I let the tiramisu set one full night in the refrigerator. What did I do wrong ?

ProfessorJones7 wrote on October 4, 2011 - 11:57 am
#25

@nr98001

Well, eat raw eggs from idiot American chickens and you will know.

ThrasherMike83 wrote on October 4, 2011 - 12:57 pm
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