Here is the true and only recipe for Italian tiramisu, it was shared by François-Régis Gaudry

Here is the true and only recipe for Italian tiramisu

The well-known food critic shares the secrets of tiramisu like the Italians do.

The gastronomic columnist François-Régis Gaudry is a formidable culinary critic who can currently be seen in the hidden brigade of Top chef alongside new juror Pierre Gagnaire, in the second part of the evening on M6. HASpassionate about Italian cuisine, he has been around the world to provide us with hundreds of recipes. Among the iconic transalpine dishes, it holds the secrets of the famous tiramisù recipe as the Italians do.

How many times have you come across an industrial tiramisù made with skimmed milk powder or Speculoos biscuits, too liquid or, on the contrary, too compact? How many times has your tiramisù looked more like ice cream without layers? Follow François-Régis Gaudry’s recipe to the letter and you will discover another side of tiramisù:

To prepare tiramisù designed for 6-8 people, you will need a rectangular gratin dish 25 cm long, 4 eggs preferably organic and local, 150 grams of sugar, 500 grams of mascarpone, 150 grams of caster sugar, 300 ml of mocha espresso coffee, 500 grams of biscuits savoiardi Italian ones which are none other than boudoirs in France, but be careful, only those which are crunchy and light! Finally, for the final touch, don’t forget to take 50 grams of bitter cocoa powder, to sprinkle to give a velvety and delicious appearance to your dish once ready!

Do you have everything on hand? Here are the steps to follow scrupulously:

  • Prepare the coffee and let the coffee cool in a deep plate.
  • Separate the yolks from the whites of 3 eggs.
  • On one side, beat the 3 egg whites using an electric mixer or a whisk, beating vigorously.
  • On the other hand, break the remaining whole egg with the 3 yolks, add the sugar and mix until you obtain a lighter and frothy texture.
  • Slip the mascarpone into this mixture of blanched eggs, stirring very gently from the bottom to the top to obtain a smooth and creamy cream.
  • Delicately add the egg whites in several batches using a spatula or spatula.
  • Soak each biscuit one by one in the coffee, turning them over and leaving the center of the biscuit a little dry, and place them in the gratin dish aligned with each other, so as to cover the entire bottom of the dish.
  • Cover all the biscuits with a first layer of cream and place the dish in the refrigerator for 45 minutes.
  • After 45 minutes, repeat the operation to form the second layer of biscuits then cover with the remaining cream. It’s finish !
  • Let your tiramisù rest in the refrigerator for at least 6 hours.
  • When serving, sprinkle the dish with bitter cocoa evenly using a sieve or strainer.

For the little anecdote, did you know that Tiramisu means in Venetian dialect Pull me up ? Made with coffee, it is indeed a dessert that will give you a pick-me-up effect. According to the Italian Ministry of Agriculture, it is in the hotel-restaurant Albergo Rome located in Tolmezzo in the Friuli-Venezia Giulia region of northeastern Italy, where the famous Italian dessert is said to have first appeared in the 1950s…