Gennaro Contaldo’s Classic Tiramisu Recipe | Citalia (VIDEO)
In this video, chef Gennaro Contaldo shows us how to make tiramisu, a simple and delicious Italian pudding using coffee, mascarpone and sponge fingers.
Although a regular sight on menus across Europe and beyond, tiramisu is actually a relatively recent invention and not a traditional Italian pudding as you might expect. Nonetheless, we’ve taken it into our hearts thanks to its delicious combination of heady flavours.
Ingredients
4 x servings
250ml mascarpone
250ml double cream
1 x egg yolk
2 x tbsp sugar
Seeds of ½ vanilla pod
180ml espresso coffee
2 x tbsp coffee liqueur (Kahlua)
12 x Savoiardi biscuits
Cocoa powder for dusting
25cm in diameter round shallow dish or any shape you prefer
Method
In a bowl or container, combine coffee and coffee liqueur. Set aside.
In a separate bowl, whisk mascarpone, cream, egg yolk, sugar and vanilla seeds together until all well mixed. Set aside.
Dip the biscuits in the coffee mix and line the dish, pour over the creamy mixture and spread evenly all over.
Dust with cocoa powder. Can be eaten immediately or stored in the fridge until required.
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The problem with Italians is that they think that they are white.
As with everything,we all do things different ways. Tiramisu is no exception. I whisk 6 egg yolks with 5 tablespoons of sugar,I then add the mascarpone and sometimes add whisked egg whites. If you add egg whites it does need to be in the fridge overnight. Don't soak the sponge fingers too much. I will try his version though…nothing ventured nothing gained. Gennaro, ognuno di noi abbiamo una versione diversa,senza ombra di dubbio intendo provare la sua versione. Grazie mille.
This is not how we make it in Italy. Don’t trust this guy.
Ma che double cream e double cream. Diocane
Gotta say I'm completely surprised that the classic tiramisu includes finger biscuits and Kaluha.
i made tiramisu for my american friends. They were hesitant to eat it cause they are scared of samonella. I have been making tiramisu with raw eggs for years and never got anything lol
Needs more liquor mate.
Can I lick the cream bowl? Beautiful job Sir.
I like how he cooks, but he way over does it, mayb for the video, it’s just too much.
I love you and Italy .
Simply Amazing this guy!
I hate it when the savoiardi are soaked like that >_< there's nothing more disgusting in my eyes than that cold wet mush under a thick layer of a fatty custard. You have to eat a tiramisu like this right away, forget about letting it sit in the fridge.
Let's not argue whether this an authentic or original recipe. I believe every mama Italia has her own version of tiramisu. Any tiramisu that true-heartedly tells you to "tiramisu" is a good one.
What a hero!
Yes, this is how my mother made it! WITH lady-fingers and Kahlua
great .. easy and fast … salutti dai Messico ..
Well, the original seems to be without any kind of liqueur but it's gotten usual to add some kind of liqueur. Many times they add Amaretto but the more authentic liquid is Marsala, it's not a liqueur but a dessert wine. I use to put some Marsala into the cream and some coffee liqueur into the coffee for the ladyfingers. Also in the original recipe, as I've read, they didn't use ladyfingers but some kind of italian cookie.
Those tablespoons of sugar are HUGE. I would say that’s more like 7 tablespoons og sugar
Khabib time!
2:21
1. Carefully places ONLY the tip of the spoon in for a taste.
2. Sticks the whole spoon into his mouth.