Italian tiramisu in the style of chef Massimo Bottura

For 8 0.5 €/pers. 310 kcal/100g

How to make Massimo Bottura’s tiramisu.

I am of the opinion that cooking recipes are meant to be transmitted, I think I can attest to this. I love those mothers and grandmothers eager to transmit their wisdom to whoever wants to listen to it and knows how to appreciate it. Traditional recipes that pass from one generation to another are a treasure for me.

But they are also, and I feel grateful for it, the recipes of professionals who selflessly offer their knowledge to the rest of us mortals. This is the case of the recipe that I bring you today, Massimo Bottura’s tiramisu , which is not saying something.

This Italian chef, with no less than 3 Michelin stars to his credit, prepares this dessert in his own way, with a particular touch. As a lover of this dessert, I did not want to miss the opportunity to try this recipe.

The cream cheese with eggs whipped raw and the coconut liqueur replacing the traditional Amaretto, make your tiramisu a new experience. This mascarpone cheese cream is fine and delicious. The coconut liqueur added to the coffee to bathe the traditional Savoiardi sponge cakes gives a different touch to this dessert.

I encourage you to give a twist to one of the most traditional Italian recipes with the help of one of its best chefs, Massimo Bottura. In my opinion, a success, a delicious bite.

Preparation of the mascarpone cheese cream and coffee

1. In a bowl we add the egg yolks, sugar and the inside of the vanilla pod. We will use the tip of a knife to remove the small vanilla seeds from the inside of the pod. We can reserve the whites to make other preparations, we are not going to use them here (one of the things that changes about the traditional tiramisu)
2. We beat the mixture with a mixer or a food processor for 3 or 4 minutes, until we obtain a whitish cream. If we choose to whip the cream by hand, the times will increase.
3. We add the very cold Mascarpone cheese, directly from the refrigerator and continue beating for 6 or 7 more minutes at high speed. As a result we will have a very consistent and creamy cream. We put it in the refrigerator, as it must be cold at the time of assembly.
4. It is very important that we drain the sponge cakes well before placing them in the mold, they must be wet, but never drip. If they were too wet, they would release some of their liquid and liquefy the cream.
5. We prepare a black coffee and once it is warm or cold we add the splash of coconut liqueur. We leave it on a platter where we are going to submerge the sponge cakes before assembling the tiramisu.

Final preparation and assembly of the tiramisu

1. We cover that first layer of sponge cakes with a generous layer of mascarpone cream that we have in the refrigerator and we repeat the operation until we have two more layers, sponge cakes soaked in the coffee and a layer of cream.
2. At this point we finish the tiramisu with a last layer of savoiardi sponge cakes moistened with coffee and coconut. We keep our tiramisu in the refrigerator for no less than 1 hour.
3. The last step is to touch the cocoa, it is essential that it be quality and bitter cocoa. This ingredient is what gives that important contrast in this dessert. We sprinkle it over the dessert with a strainer so that no lumps remain. I usually leave this step for the end of everything. Just before presenting it to the guests, because when the cocoa cools it has a worse presentation.
4. And most importantly, put it in the refrigerator to cool. I always leave it from one day to the next.

If you are still not clear, I leave you a step by step photo of this recipe for Italian tiramisu in the style of Massimo Bottura . Don’t miss any details and it will turn out perfect.

Tips for a delicious Massimo Bottura tiramisu

• Don’t throw away the vanilla pod, we can use it already empty. I usually keep them inside the jar where I keep the sugar, so I always have the best vanilla sugar.
• We must keep in mind that it is a tiramisu with a mascarpone cheese cream in which the egg is raw. This is why it is very important to be very careful when keeping it cold until ready to serve it, preferably on the same day we make it.
• If you can’t find coconut liqueur (although it is what gives that fresh and exotic contrast to the tiramisu) or you don’t want to add it, you can substitute it with the classic Amaretto liqueur or an orange liqueur.
• In this case we have prepared it in individual portions, but of course it can be presented on a large platter and then shared with your guests.
• On the blog you have several adaptations of this famous dessert, from the brown liquor tiramisu , Galician style, the delicious version of tiramisu with nougat , Christmas style, the mini tiramisu with chocolate and hazelnut cream , the gypsy arm stuffed with tiramisu or the fresh strawberry tiramisu . Which one do you prefer? Choose the one you like the most and start cooking!