The secrets behind the perfect tiramisù

There are many ways of doing tiramisù. Some recipes use the single cream to make it more creamy, but you really don't need it... The classic one it's made just with egg yolk, sugar, coffee, ladyfingers and mascarpone.

If you struggle because you can't find fresh or pasteurised eggs, there is an easy method to pasteurise your eggs called Pâtè á bombe. Even its professional name, it's very easy to make, and you don't need any special equipment. You have all the steps in the video recipe. Another plus of using this method is that it will make your tiramisù last longer.

If you do have fresh or pasteurised eggs you can skip this step removing the water.

Let me know in the comments if you knew already about it.

You can buy your ladyfingers or savoiardi or make them at home following this video here.

Said this, let's get our ingredients ready and see the steps.

Ingredients for tiramisu

Pâtè á bombe

60ml water

90gr sugar

170gr egg yolks

Coffee syrup

200gr sugar

200ml water

200ml black coffee

Savoiardi or Ladyfingers

500gr mascarpone

Step by step

1. We start with the pâtè á bombe method. We put the egg yolks to beat in the mixing machine.

2. While the egg yolks are mixing, we need to bring the water and sugar to 121ºC. If you don't have a thermometer, an easy way to know your syrup it's ready, it's looking at the bubbles. At the beginning the bubbles are gonna be big and explode very fast. When the bubbles become small and explode slower the syrup will be ready.

3. Add the syrup straight from the fire to the egg yolks very slowly while those still mixing.

4. Keep mixing until it cools down.

5. For the coffee syrup, we have to bring the coffee, sugar and water to boil and let it cool down in a bowl.

6. When the pâtè á bombe it's ready we can prepare the mascarpone.

7. Beat the mascarpone in the mixing machine or with an electrical whisk, but be careful, it doesn't need to whip, just get a similar texture to the pâtè á bombe.

8. Once the mascarpone it's ready you can mix it with the pâtè á bombe, very slowly, a bit at the time and always from the bottom to the top. At the "tiramisù cream", it will be ready.

9. Time to build! TIP: Start building your tiramisù with a layer of cream, like this the savoiardi will not leave the syrup on the bottom. Soak the ladyfinger in the coffee syrup very quick and keep going. Build 2 to 3 layers.

10. Go crazy with the cacao powder on top and enjoy!

Do you still have any questions? Drop me a text or watch the full video recipe here.

Did you know that the origins of the tiramisù are unclear, but appears to be created in the 1960 -1 970s in the Italian region of Veneto?

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