Tasting Venice: Antica Sacrestia’s Easy Authentic Italian Tiramisu Recipe
Remember that incredible moment when you bite into a dessert that transports you to another place? For me, this happened in Venice, Italy, at a charming historic restaurant called Antica Sacrestia. Tucked away in a quiet alley, the eatery offers a welcome escape from the lively bustle of Piazza San Marco. But it’s the authenic Italian tiramisu that truly steals the show. Creamy, rich, and perfectly balanced with coffee and cocoa, it is pure perfection.
Stepping into Ristorante Antica Sacrestia is like stepping back in time. Steeped in history, the building boasts ancient origins. While its exact founding date is not clear, some sources suggest it dates back to the 1500s.
Historical sources report that from 1581, the property was owned by the Brianis, one of the oldest patrician families in Venice, originally from Bergamo. The heraldic coat of arms of the family lives on today at the entrance of the Ancient Sacristy, thanks to meticulous restoration work.
In the 18th century, the building housed the Crown Inn, a haven for foreign visitors seeking both delicious Venetian cuisine and elegant lodging. For over 30 years, until 2013, the restaurant resided near the deconsecrated San Giovanni Novo church, whose priests once provided meals to the less fortunate.
Today, Antica Sacrestia continues its legacy, offering a taste of Venetian history alongside its traditional dishes, making it a true gem hidden away in the heart of Venice.
Making Antica Sacrestia’s Authentic Italian Tiramisu
Now, I’m here to share the magic of that Venetian moment with you! This easy homemade tiramisu recipe captures the essence of Italy, delivering the a luxurious taste with minimal effort.
Why You’ll Love This Recipe:
- Authentic flavors: This recipe stays true to the traditional Italian method, using mascarpone cheese, ladyfingers, and coffee for a truly authentic experience.
- Easy preparation: Don’t be intimidated by fancy desserts! This tiramisu comes together with just a few simple steps.
- Crowd-pleaser: Whether you’re entertaining guests or indulging in a personal treat, this tiramisu is sure to impress.
- Customize it your way: Feel free to experiment with different flavors and ingredients, like adding a splash of rum or using different liqueurs for the coffee soak.
Ingredients:
- 6 egg yolks
- 9 oz. (250 grams) granulated sugar
- 10 ½ oz. (300 grams) mascarpone cheese, cold
- Strong brewed espresso, cooled
- 24 ladyfingers (approximately)
- Unsweetened cocoa powder, for dusting
- Chocolate syrup, for drizzling (optional)
Instructions:
- Whip the cream: In a large bowl, using an electric mixer, whisk together the egg yolks and sugar until pale yellow and thick, about 5 minutes. Gradually add the cold mascarpone cheese and continue to whisk until smooth and creamy.
- Prepare the coffee soak: Brew a strong pot of espresso and let it cool completely.
- Assemble the tiramisu: Choose a shallow dish or baking dish. Quickly dip each ladyfinger into the cooled espresso, coating it lightly but thoroughly. Don’t soak them for too long, or they will become soggy. Arrange the soaked ladyfingers in a single layer in the bottom of the dish.
- Layer it up: Gently spread half of the mascarpone cream mixture over the ladyfinger layer. Dust generously with unsweetened cocoa powder. Repeat the process with another layer of soaked ladyfingers, followed by the remaining mascarpone cream.
- Chill and enjoy: Dust the top layer with cocoa powder and cover the dish loosely with plastic wrap. Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the ladyfingers to soften further.
- Note: Traditionally, classic Italian tiramisu recipes use raw egg yolks. This contributes to the smooth texture and rich flavor of the dessert. If you prefer cooked yolks, use a double boiler method, where the egg yolks and sugar are whisked together over simmering water until they reach a safe temperature.
Tips for delicious and authentic Italian tiramisu:
- Use fresh, high-quality ingredients for the best results.
- Separate the eggs carefully, ensuring no yolk gets into the egg whites, as this can prevent them from whipping properly.
- When dipping the ladyfingers, be quick and gentle to avoid them becoming mushy.
- For a richer flavor, use a combination of espresso and strong coffee.
- Leftover tiramisu can be stored in the refrigerator for up to 3 days.
Enjoy this Creamy, Dreamy Homemade Tiramisu
As you take your first bite of this homemade tiramisu, close your eyes and allow yourself to be transported to the charming alleyways of Venice. Each layer, with its perfect balance of sweetness, coffee, and creamy mascarpone, is a testament to the simplicity and elegance of Italian dessert.
Ready to share the taste of Italy with your loved ones? Don’t forget to follow me on social media platforms for more delicious recipes and culinary adventures, and be sure to check out Antica Sacrestia next time you are in Venice, Italy!
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Authentic Italian Tiramisu
Recipe by Jason Hill – CookingSessions.comIngredients
- 6 egg yolks fresh, organic
- 9 oz. granulated sugar (250 grams )
- 10 ½ oz. mascarpone cheese, cold (300 grams)
- 2 cups strong brewed espresso cooled
- 24 ladyfingers approximately
- Unsweetened cocoa powder for dusting
- Chocolate syrup for drizzling (optional)
Instructions
Whip the Cream
- In a large bowl, using an electric mixer, whisk together the egg yolks and sugar until pale yellow and thick, about 5 minutes. Gradually add the cold mascarpone cheese and continue to whisk until smooth and creamy.
Prepare the Coffee Soak
- Brew a strong pot of espresso and let it cool completely.
Assemble the tiramisu
- Choose a shallow dish or baking dish. Quickly dip each ladyfinger into the cooled espresso, coating it lightly but thoroughly. Don't soak them for too long, or they will become soggy. Arrange the soaked ladyfingers in a single layer in the bottom of a casserole dish.
Layer it up
- Gently spread half of the mascarpone cream mixture over the ladyfinger layer. Dust generously with unsweetened cocoa powder. Repeat the process with another layer of soaked ladyfingers, followed by the remaining mascarpone cream.
Chill and enjoy
- Dust the top layer with cocoa powder and drizzle with chocolate syrup if desired. Cover the dish loosely with plastic wrap.
- Refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the ladyfingers to soften further.
Notes
- Note: Traditionally, classic Italian tiramisu recipes use raw egg yolks. This contributes to the smooth texture and rich flavor of the dessert. If you prefer cooked yolks, use a double boiler method, where the egg yolks and sugar are whisked together over simmering water until they reach a safe temperature.
- Use fresh, high-quality ingredients for the best results.
- Add 5 tablespoons of rum to the
- Separate the eggs carefully, ensuring no yolk gets into the egg whites, as this can prevent them from whipping properly.
- When dipping the ladyfingers, be quick and gentle to avoid them becoming mushy.
- For a richer flavor, use a combination of espresso and strong coffee.
- Leftover tiramisu can be stored in the refrigerator for up to 3 days.
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