Tiramisu: Cyril Lignac reveals his little secret to make it even smoother

An emblematic dessert of Italian cuisine, tiramisu is a classic that we love to make at home! Traditional with coffee or revisited with fruit, it lends itself to many versions. And even chefs love it.

In his column “The chef’s tip” on RTL, Cyril Lignac also devoted his weekly appearance to this dessert with an evocative name. Indeed, in Italian “Tiramisu” literally means “cheer me up” explains the chef.

As for its creation, the suspense still hovers. “In Italy they disagree on its birth, but it is believed to have been invented during the Renaissance in northern Italy”, says the star pastry chef of the small screen. Aphrodisiac, it would even be the “dessert of love” he confirms on RTL.

But it was in the 1960s that modern tiramisu was born. As Cyril Lignac explains, legend has it that it is “in the town of Treviso that the restaurateur Mr. Campeol allegedly dropped mascarpone into his preparation with eggs and sugar. He would then add some biscuits and cocoa on top, and the tiramisu would be born !”. Ready to try this recipe at home? Here is the instructions for use.

To make this recipe for 4 people, you will need:

For the mascarpone cream

For the whipped cream: