{"id":3851,"date":"2026-05-31T11:27:01","date_gmt":"2026-05-31T11:27:01","guid":{"rendered":"https:\/\/www.haimangiato.com\/?p=3851"},"modified":"2026-05-31T11:27:01","modified_gmt":"2026-05-31T11:27:01","slug":"tiramisu-less-is-more","status":"publish","type":"post","link":"https:\/\/www.haimangiato.com\/pl\/tiramisu-less-is-more\/","title":{"rendered":"Tiramis\u00f9 &#8211; Less is More"},"content":{"rendered":"<p class=\"p1\"><span class=\"s1\">It\u2019s one the few occasions when I\u2019m no longer trying to smuggle a drop of Marsala into a creamy pudding. I\u2019ve always found that Marsala makes everything taste better. And it does. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Since we moved back to Venice however, I refrained from adding a drop of it into the creamy mascarpone spread whilst preparing tiramis\u00f9. In fact, I really enjoy the traditional, less-is-more version right now. But the devil is in the detail.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">The secret to a really delicious tiramisu lies in the freshness of the ingredients (eggs and mascarpone) and the proper beating of the egg yolks with the sugar, until fluffy and airy.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Traditionally you would build layers of tiramisu by alternating coffee soaked savoiardi biscuits with the mascarpone spread, top it with a generous dusting of coca powder and leave it in the fridge to set before serving. How many layers you wish to build in a dish is up to you, I tend prepare a portion that generously serves four, in a smaller and shallow pasta plate\/bowl, and I only make one but a proper layer of savoiardi.<\/span><\/p>\n<p class=\"p1\"><strong><span class=\"s1\">For 4 generous portions:<\/span><\/strong><\/p>\n<ul>\n<li class=\"p1\"><span class=\"s1\">3 medium to large egg yolks<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">320 g of fresh mascarpone<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">70-80 g<span class=\"Apple-converted-space\">\u00a0 <\/span>of fine sugar<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">8 savoiardi biscuits, or more &#8211; depending on the dish<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">strong coffee for soaking, chilled<\/span><\/li>\n<li class=\"p1\"><span class=\"s1\">cocoa powder to finish<\/span><\/li>\n<\/ul>\n<p class=\"p1\"><span class=\"s1\">Start with beating the egg yolks with the sugar on the highest speed of your electric mixer.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">The mixture has to turn pale and double in size, making sure that the sugar has fully dissolved.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Now gradually add the mascarpone beating all the while.You should end up with a light pale yellow, soft and airy mascarpone spread.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Spread slightly less than half of the mascarpone cream on the bottom of the dish you chose to use (mine is an oval dish roughly 20 cm in diameter).<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Quickly dip in the coffee, one by one, (on both sides) the savouardi biscuits. In order not to have soggy biscuits and coffee running through the tiramisu don\u2019t over-soak the biscuits. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Neatly arrange the soaked savoiardi in the dish (as tight or loose as you wish) on top pf the the bottom layer of the mascarpone spread. <\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Spoon the remaining mascarpone cream all over the top, covering all the biscuits.<\/span><\/p>\n<p class=\"p1\"><span class=\"s1\">Coat with a generous dusting of the cocoa powder and leave in the fridge to cook, for a minimum of 5 hours, but it\u2019s best eaten the following day. <\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>It\u2019s one the few occasions when I\u2019m no longer trying to smuggle a drop of Marsala into a creamy pudding. I\u2019ve always found that Marsala makes everything taste better. And it does. Since we moved back to Venice however, I refrained from adding a drop of it into the creamy mascarpone spread whilst preparing tiramis\u00f9. &hellip; <\/p>\n<p class=\"link-more\"><a href=\"https:\/\/www.haimangiato.com\/pl\/tiramisu-less-is-more\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Tiramis\u00f9 &#8211; Less is More&#8221;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":3854,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[148,690,691,692,693,17,82],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3851"}],"collection":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/comments?post=3851"}],"version-history":[{"count":2,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3851\/revisions"}],"predecessor-version":[{"id":3856,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/posts\/3851\/revisions\/3856"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media\/3854"}],"wp:attachment":[{"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/media?parent=3851"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/categories?post=3851"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.haimangiato.com\/pl\/wp-json\/wp\/v2\/tags?post=3851"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}