Tiramisu is one of the most famous and appreciated Italian desserts in the world, and even for chef Damiano Carrara it represents a deep bond with the origins and passion for pastry.
On the occasion of the Tiramisu World Cup, the famous Tuscan pastry chef – protagonist of Bake Off Italia and founder of the Atelier Damiano Carrara in Lucca – told how this dessert has been decisive for his career.
"Tiramisu has always been my favorite dessert. That's what made me fall in love with pastry. I would eat a wash, as we say in Tuscany: I would never stop," confesses Carrara.
On his official website, Damiano also offers creative variations such as tiramisu in cake and the gluten-free version. But today he gives us the recipe for classic tiramisu, prepared with homemade ladyfingers, espresso coffee syrup and a delicate mascarpone mousse.
Ingredients for Damiano Carrara's classic tiramisu
For ladyfingers:
- 180 g of egg white (about 6 egg whites)
- 150 g of sugar
- Grated zest of 1 lemon
- A pinch of salt
- 120 g of egg yolk (6 yolks)
- 105 g rice flour
- 45 g of cornstarch
- Powdered sugar to taste
For the coffee syrup:
- 50 g of sugar
- 50 g of water
- 250 g of espresso coffee
- For the mascarpone mousse:
- 120 g egg yolks (6 egg yolks)
- 100 g of sugar
- 35 g of water
- 6 g gelatin sheets
- 30 g of cold water
- 250 g of mascarpone
- 135 g of semi-whipped cream
- 1 vanilla bean
How to prepare Damiano Carrara's tiramisu
1. Preparation of ladyfingers
Whip the egg yolks with half of the sugar, salt and lemon zest.
Add the sifted flours, stirring gently.
Whip the egg whites with the rest of the sugar until firm.
Incorporate the egg whites into the yolks, stirring with a spatula.
Form the ladyfingers on baking paper with a pastry bag, sprinkle with sugar and icing sugar.
Bake in a convection oven at 180 ° C for 10-12 minutes.
Let them cool completely.
💡 Tip: You can prepare them in advance. If they soften, bake them for 7-8 minutes.
2. Preparation of the coffee syrup
Make espresso.
Bring water and sugar to a boil.
Add the coffee and let cool.
3. Preparation of the mascarpone mousse
Hydrate the gelatin in cold water.
Whip the egg yolks. In parallel, cook water and sugar up to 121 °C.
Pour the syrup slowly over the yolks while continuing to whip (pâte à bombe).
In a bowl, soften the mascarpone with liquid cream and vanilla.
Add the pâte à bombe and the melted gelatine, stirring gently.
4. Assembling the tiramisu
Dip the ladyfingers in the coffee syrup.
Place them on the bottom of the baking dish.
Alternate layers of ladyfingers and mascarpone mousse.
Blast chill or freeze the tiramisu to make it easier to cut.
Sprinkle with bitter cocoa before serving.
📌 Tips and variations of tiramisu
- Gluten-free: with rice flour and corn starch, this recipe is also suitable for those who are intolerant.
- In cake: you can use a ring mold for a more elegant version, ideal for special occasions.
- Extra decorations: Add dark chocolate chips or coffee beans for a gourmet touch.
Why do people like tiramisu so much?
Homemade tiramisu is a dessert that combines simplicity and taste, perfect for any season. Its combination of coffee, cream and biscuit makes it irresistible. The version signed by Damiano Carrara enhances the Italian tradition with professional techniques and quality ingredients.
