This is the BEST Tiramisu recipe you will ever find. It’s authentic, creamy and oh so delicious. And since Im going to show you how you put everything together to such a beautiful cake its a total show stopper for every special occasion well.

Italy is for most Austrians their second home. Especially for those who live not too far away from the Italian border like us. We Austrians truly love our Italian Neighbours. We love them not only for the sea and the beaches but likewise for their pasta, wine, pizza, “cappuccinis” and of course there “dolce” which means dessert.

In my opinion the most famous Italian dessert is the Tiramisu. With its rich velvet cream and the ladyfingers infused with coffee and some good dessert wine or rum and the thick layer of powdered cacao its for many a dessert dream come true

The meaning of the word Tiramisu!

What very few people know is that Tiramisu means : Pull Me Up! A long time ago the tiramisu was often served after very rich dinners with a lot of courses. As a result the strong espresso, in which the ladyfingers are dipped should help pull everybody up and out of there food coma

I originally found this recipe for an authentic Italian tiramisu in an old Italian cook book at our parents house when I was about 24 years old. I think my mom bought this book when she was young married to our dad. Therefore this book was reeeally old as my kids would say.

Italian Tiramisu Cake and how to begin!

Foremost it is very important to have fresh eggs at hand. Since this recipe calls for raw eggs and they doesn’t get cooked or baked trough. The best and safest way is to get pasteurised raw eggs. But as it is you don’t get these in every country.

Now that we talked about the importance of extremely fresh eggs, let’s start with the recipe.

First we need to separate the eggs. After separating we mix the egg whites and the sugar until its very glossy and shiny and stiff peaks form.

Then take the egg yolks and mix them with the powdered sugar until its a very creamy pale yellow cream. Add the mascarpone cheese and one tablespoon of a good dessert wine or rum or if there are kids, rum flavour and mix it on medium speed until incorporated. But don’t overbeat the cream.

Now we fold in the egg whites with a spatula. Et voilá ready is your tiramisu cream :-)This is the best Tiramisu recipe ever. Its creamy, delicious, authentic and a total show stopper.

Assembling the Tiramisu Cake

If you don’t want your tiramisu to look like a cake, no problem just stack the lady fingers and the tiramisu cream in a normal baking form.

First we have to prepare your cake plate with a convertible cake ring. Or, if you don’t have one take the outer ring of a springform pan.

I use these springform pans and cake rings. For this recipe, you will need a 24cm form, which is about 9 inches.

After preparing your plate with the cake ring, take your espresso shots, which you watered down a little bit. You can also use decaffeinated coffee if there are kids who will enjoy this dessert. Unpack your ladyfinger and lay everything on your working surface.

I used thick ladyfingers for this recipe. If your ladyfingers are thin, you may need to double the recipe.

Dip your ladyfingers with one flat side into the coffee and assemble them on your plate. Leave about 2 cm space to the cake ring.

When you covered the inner cake ring space with soaked ladyfingers you’ll take 3 dry fingers and put them upright into the space between the soaked fingers and the springform cake ring, like small tin soldiers . Hold them like I do in the 3rd image and put some mascarpone cream onto the soaked ladyfingers and the inner bellow side of the dry fingers.

You more or less glue the soaked and dry ones together with the mascarpone cream.

Upon fixing the first three tin soldiers, take another three fingers and repeat the process until the outer ring is closed with ladyfingers.

As we should have closed the outer ring with lady’s fingers and covered them with mascarpone cream, we continue with another layer of soaked fingers and more mascarpone for covering. We continue with the alternative layering until only 3 cm left to the top of the upright standing ladysfingers.

Finally, put the rest of your mascarpone cream into a piping bag with a 2cm round dip opening and pipe small dots onto the last layer of ladyfingers. Begin from the outside to the inside as below in the pictures.

Put your finished cake into the fridge overnight or at least for 6 hours and sprinkle the top with cocoa powder before serving.

Important note: If you can’t find thick ladyfingers, please double your recipe for the mascarpone cream. If you have any cream left, make a small tiramisu in small water glasses.

I hope I’ve got you covered with your next party cake. Let’s surprise the crowd with my authentic, beautiful Tiramisu Cake straight from the heart of Italy.

Sweet hugs Nina

Update: Tiramisu Cake is festively decorated for Christmas.

If you like to make that cake for Christmas, maybe you would like to decorate the Tiramisu cake a little more festive and Christmas-y. I made some iced gingerbread cookies and used those cookies instead of the ladyfingers on the outside.

Did you make this wonderful cake? Tag @twosisterslivinglife. We want to see it!

You may also like my recipe for delicious, healthy sweet potato gnocchi.

The Best Authentic Italian Tiramisu Cake

This is the best Tiramisu recipe ever. Its creamy, delicious, authentic and a total show stopper. 

Mascarpone Cream

• 4 egg yolks
• 60 g powdered sugar
• 2 egg whites
• 40 g white sugar
• 500 g Mascarpone Cheese
• 1 tbsp dessert wine (or rum or rum Flavour(non alcohol version ))

for Assembling the cake

• 45 ladysfingers (thick ones)
• 2 shots espresso (watered down or decaffeinated coffee)
• 2 tbsp cocoa powder (for sprinkling)

Mascarpone cream

1. Mix the egg whites with the white sugar on high until glossy, stiff peak form

   in a medium bowl mix the egg yolks and the powdered sugar on high until it’s a very creamy light yellow cream

   Add the mascarpone and the dessert wine to the egg yolks cream and mix on medium speed until homogenous . That will be about 1-2 minutes.

   Fold the glossy egg whites under the half finished mascarpone cream. 

   The mascarpone cream is ready.

   
   
   

Assembling the cake

1. You can assemble your Tiramisu classic style in a rectangular glass dish or as instructed in the post.

   Prepare a cake plate with a 24cm (9 inch) spring form ring or a convertible cake ring

   Dip the ladyfingers into the watered down espresso with one flat side and cover the inner space of the cake ring leaving an outer space of 2cm.

   
   
   

2. Take 3  dry ladyfingers and put them upright into the space left as on the image.

   Cover the soaked ladyfingers and the bottom of the upright fingers with the cream. 

   
   
   

3. repeat this process until the soaked ladyfingers are covered with a layer of mascarpone cream and the ring is closed with upright dry fingers.

   
   
   

4. Continue with another layer of coffee soaked ladyfingers and mascarpone cream until there is only 3cm left to the top. Your last layer should be ladyfingers. 

   Pute the rest of your cream into a piping back with a 2cm round tip and cover the ladysfingers with medium dots.

   Beginning from the outer circle to the middle.

   Let your finished cake rest for at least 6 hours and sprinkle the top with cocoa powder before serving.

   Enjoy!

   
   
   

The post Best Tiramisu Cake – An Authentic Italian Dessert Recipe appeared first on Two Sisters Living Life.

Whats the September Intl’ food challenge?

We are a group of foodbloggers from all around the world who together participate in food challenges starting on the 6th of September.

The task for the September Challenge is creating a dish either with tomatoes and/or bell peppers.

Rules for participating
The recipe can be Savoury or Sweet. 

You must mention:

•  that you participate to the Food challenge with Tomatoes & Peppers organized by the Int’l Food Challenge team
• add the Hastag #Hellotomatoandpepperchallenge
• mention at least two members of team team
• The recipe must be written either on your Instagram post or on your blog
•  the recipe must be written either on your Instagram post or on your blog

Deadline is the 20th September

Each team member will select one recipe, test it and post it on Sept 27. So ready, steady cook as your recipe might be selected;)

Have fun!

Italian tomato Gnocchi with basil pesto

These are Ninas Sweet potato gnocchi but made with tomatoes and basil. The perfect dish to get some summer vibes back

Ingredients for 4:

• 6 Tomatoes
• Handful fresh Basil
• 2 Sweet potaoes
• 1 tsp tomato paste
• 1/2 cup low fat cream cheese
• 1 eggs
• 2-3 cups spelt flour
• 1 1/2 tsp salt
• 1 tsp fresh pepper

• Fresh Basil Pesto

How to start

First of all you need to roast the skinned sweet potatoes and the tomatoes in the oven for 30 minutes at 200°C. Let it cool slightly and purree the roasted tomatoes, sweet potatoes and tomato paste with some fresh basil in a mixer.

Combine all the all remaining ingredients with the purred mixture in a large mixing bowl and put them roughly together to a dough. If the dough is two wet work more flour into the dough.

Put the dough on a floured surface and cut it into 4 pieces.

Roll every piece into a 1 inch thick roll and cut it into 1/2 inch long gnocchi . Make sure that the surface is covered with enough flour otherwise the gnocchis will stick to the surface.

You have to boil the gnocchis for about 8 minutes. Make sure that the water is enough salted. After boiling put the gnocchis straight from the boiling water into the basil pesto, garnish with some fresh parmigiano!

Bon Appétit! 

Love, Antonia

Don’t forget to tag us on Instagram @twosisterslivinglife or hashtag #twosisterslivinglife. You can find us on Facebook too and Antonia and I would be more than happy if you followed us on our social media channels for more delicious food pictures and infos to what we are up to at the moment.

The post Italian tomato Gnocchi and Intl’ food challenge appeared first on Two Sisters Living Life.

This is an easy and fast recipe for a hearty, delicious and easy Italian Bolognese Sauce. It’s one of my favourite pasta sauce recipes and made in under 60 minutes.

What is better than a plate full of comfort food? Actually not much. Comfort food makes you happy when you are sad and it makes you instantly feel at home. At least that’s how I feel after eating a big plate full of pasta drowning in a flavourful sauce with lots of parmesan cheese

Why you should try my pasta sauce.

I can tell you about 20 good reasons why you should try new recipes but here are 6 top reasons why it should be my recipe

• The recipe is very easy to cook
• It’s ideal for meal prep
• The sauce is a perfect base for other dishes like chili con carne or lasagne
• Dinner is ready in under an hour
• Low prep time. You only need 10 minutes for prepping all the ingredients. The rest is just simmering and the occasional stir.
• There are some ingredients which takes this recipe from basic to grant

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Delicious Easy Italian Bolognese Sauce and the magic ingredients

There are 5 ingredients which give this pasta sauce a unique sweet flavour and more richness and will make sure that you make this sauce again and again and again.

• Butter. I love the flavour of butter. There is not much butter in that sauce but enough for giving a unique flavouring.
• Brown sugar. The brown sugar combined with the butter and olive oil makes a great combination for a caramel like flavour.
• Balsamic vinegar. Added Balsamic not only enhances the taste and sweetness of strawberries and peaches it also brings out the flavour of tomatoes
• Red wine. Alcohol is always a good option to drown your sorrow but no in my recipe it just adds some richness to our sauce. The alcohol will vaporise during the cooking process so there will only stay the delicious aroma. If you don’t want to use red wine just leave it out.
• Pasta water. Pasta water is the one thing I always add to all of my pasta sauces. Thanks to Jamie Oliver . The water contains starch from the pasta you cooked previously in it and that lets the sauce further thicken and gives it a viscid texture.

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How to cook my Pasta Sauce .

• First we will start with melting butter and olive oil in a large deep pan. The added butter gives the sauce more flavour.
• When the oil and butter is melted add the diced onion and minced garlic, brown sugar, salt and balsamic vinegar and cook everything on medium heat until the onions are caramelised and soft.
• pour the red wine (or some more balsamic vinegar) into the pan, deglazing the onions
• add the minced beef, break the meat into small pieces and cook everything for another 10 minutes tiring every so often.
• Pour the tomato sauce into the pan and pour some pasta water into the glasses to get the rest of the tomato sauce swamped out and add that to your sauce too. Give the sauce a good stir and let it cook for about half an hour or until the sauce is thickened.
• Season everything with some salt, fresh black pepper and more brown sugar if needed.

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How to serve.

The best way to serve my easy Italian bolognese sauce is over some pasta al dente of course and with lots of Italian parmesan cheese. It doesn’t matter if its spaghetti, penne or any other kind of pasta. I like noodles made of carrots or zucchini too its a good alternative to all the pasta carbs.

Wonderful and aromatic! That’s what all my family members say about my Italian recipe and it definitely brings some dolce vita into our kitchen ;-).

If you try my flavourful bolognese pasta sauce please make sure to leave some kind words and don’t forget to rate it. I would be very happy to hear from you .

Aromatic hugs and some dolce vita kisses

Nina <3

Did you make this Recipe? Great! Tag @twosisterslivinglife on Instagram or hashtag #twosisterslivinglife so we can see!

We are on Pinterest ! Save our recipes for later and pin them to your board!

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Enjoyed the recipe? Maybe you’d like to try our recipe for Sweet Potato Gnocchis served Aglio Olio too.

Easy Italian Bolognese Recipe – delicious and aromatic

This is a delightful short cut recipe for a delightful Italian Bolognese Sauce. Its easy to make and ready to eat in under 1 hour.

• 2 yellow onions (about 400g, diced)
• 1 garlic clove (minced, you can add more but I prefer one)
• 1 tbsp butter
• 2 tbsp olive oil (extra virgin)
• 1 tbsp balsamic vinegar
• 1 tbsp brown sugar
• 1 tsp salt
• 1 carrot (diced in small cubes)
• 500 g minced beef (or half minced beef and half minced pork)
• 50 ml red wine (or 1 more tbsp balsamic vinegar)
• 1/2 cup pasta water
• 2 jars tomato sauce (about 500ml each jar/can . I prefer tomato sauce which is already cooked with herbs or some vegetables)

1. First heat the butter and the olive oil in a big deep pan on medium heat.

   Add the diced onions, minced carlic, brown sugar, balsamic vinegar and salt and let everything cook with no coloring until the inions are soft and caramelised

   Pour the red vine into the pan and let the alcohol vaporize before you add the next ingredients

   Add the small carrot cubes and the minced meat and break everything up in small pieces, cook for about 10 minutes with the occasional stirring

   Now you add the tomato sauce to the meat. Flush the rest of the tomato sauce with 1/2 cup of pasta water out of the jars/cans and pour the mixture into the pan too.

   Give the sauce a good stir and let everything simmer about 45mintues or until the sauce has thickend.

   When the sauce has the right consistency season with some salt and fresh black pepper.

   Serve with any kind of pasta or zoodles and shredded parmesan cheese.

The post Easy Italian Bolognese Sauce – delicious and aromatic appeared first on Two Sisters Living Life.

This is an easy and family friendly recipe for sweet potato gnocchis. It’s super delicious and easy to make .

First of all I have to confess I love Italian cuisine. Every time I cook an italian dish I feel like I’m back on one of our road trips to Italy. So since we live in Austria, more precisely 1 driving hour away from the italian border, we could drive for “cappuccinis” or “espressis” to Italy for an afternoon. Sounds awesome right .

The best trip to Italy I’ve ever made was driving trough the Tuscany from vineyard to vineyard and buying wine and olive oil from every estate. And of course we had to try the wine before buying .

Before these sweet potato gnocchis came along I’ve never tried to make gnocchis before. I think the reason for that simply is that I always liked spaghetti and penne more. But everything changed with this incredible delicious recipe. The original recipe is courtesy to Half Baked Harvest. One of my favourite Food Bloggers. I just changed things up a little bit to fit it into to our healthy lifestyle.

Preparing gnocchis is not hard and it can actually be a fun family activity. My 2 kids love helping me in the kitchen therefore they have there own little aprons and they are great little helpers .

Sweet Potato Gnocchis and how to start.

First of all we have to cook the sweet potatoes. I love to roast them in the oven but you could always broil them one by on in your microwave if you don’t have much time.

After that we will have to skin the potatoes and mash the flesh. My baby girl really loves mashing things. She thinks it’s hilarious . I’m just thinking in these moments: Oh my god, I have to make a kitchen renovation after finishing cooking. My boy is more the hands on type of cook. As a result he did the shaping and cutting of the dough .

After mashing the potatoes we add only two cups of the spelt flour and all remaining ingredients into a medium bowl and put everything roughly together to a dough. If the dough is to sticky and wet just add more flour to the dough.

Sweet Potato Gnocchis – when the dough is ready.

Above all make sure there is enough flour on your working surface otherwise this gnocchi project will get a verrrry sticky mess .

Put the dough onto your working surface and cut it into 4 equal parts. Now would be a good moment for introducing the gnocchi business to your family and have the promised fun. Roll every part into a 1 inch thick roll and cut it into 1/2 inch thick gnocchis. When all the gnocchis are ready for boiling we will start with the aglio olio sauce.

Aglio Olio – the most basic traditional Italian sauce

Aglio olio is the most basic traditional italian sauce I know. If you have pasta, olive oil and garlic at hand you are good to go for cooking pasta aglio olio. The key to aglio olio is to slowly roast the garlic in the olive oil. My aglio olio sauce has some added ingredients because I like fresh sage and as a result I think it really enhances the taste of this classic sauce beautifully.

Heat the olive oil and butter and roast the smashed garlic gloves and red pepper flakes over medium heat until everything smells wonderful and the garlic is golden. Now we add the fresh sage leave strips and some sea salt and let everything sit at the side until the gnocchis are ready.

Finally put the gnocchi into the boiling water and make sure that the water is salted enough otherwise you will have very bland dumplings, which we don’t want .Boil them for about 8 minutes and when they are ready, dump them directly from the pot into the sauce. Do some tossing and turning and lets everything sit for a couple of minutes so that the gnocchis can absorb all the delicious flavours of the oily goodness.

Serve the gnocchis with or without shredded parmesan and with the remaining sage strips.

I hope you liked my short excursion into the the italian cuisine and if you give those delicious dumplings a try please leave me a comment and make sure to tag us on social media @twosisterslivinglife . There is nothing more satisfying than people enjoying good food <3.

You may also like my authentic Italian Tiramisu cake.

Healthy Sweet Potato Gnocchis served aglio olio

These are the best sweet potato gnocchis you will ever have. Made with wholesome spelled flour, sweet potato and cream cheese. An easy and healthy alternative to the original recipe and served italian style: aglio olio!

Sweet potato gnocchis

• 2 sweet potatoes (broiled and skinned)
• 1/2 cup low fat cream cheese
• 1 egg
• 2-3 cups spelt flour
• 1 1/2 tsp Salt
• 1/4 tsp nutmeg (freshly ground)

Aglio olio sauce

• 1/4 cup olive oil (extra vergin)
• 2 gloves garlic (smashed with peel)
• 2 tbsp butter (unsalted)
• 1 tsp red pepper flakes
• 1/2 tsp sea salt
• 4 oz sage leaves (fresh)
• 4 oz Parmesan cheese (freshly grated)

sweet potato gnocchi dough

1. First broil the sweet potatoes in the oven for about 30 minutes at 390F° or 200C° or in the  microwave for about 7-10 minutes depending on your microwave. Let the broiled sweet potatoes cool slightly, skin the potatoes and purre the flesh.

   Put 2 cups of spelt flour and  all the remaining ingredients for the gnocchis in a medium bowl and put them roughly together to a dough. If the dough is two wet work more flour into the dough.

   Put the dough on a floured surface and cut it into 4 pieces.

   Roll every piece into a 1 inch thick roll and cut it into 1/2 inch long gnocchi . Make sure that the surface is covered with enough flour otherwise the gnocchis will stick to the surface.

   Before boiling the gnocchis start with the sauce.

   You have to boil the gnocchis for about 8 minutes. Make sure that the water is enough salted. After boiling put the gnocchis straight from the boiling water into the sauce. 

   
   
   

browned butter aglio olio sauce with fresh sage

1. Cut the fresh sage leaves into thin strips. 

   take the whole garlic gloves and smash them 1 time with the bottom of a sturdy glass. the gloves should burst and split.

   Heat the olive oil and the butter in a medium pan over medium heat. 

   Put all the sage strips save 2 tsp, the smashed garlic gloves with peel, red pepper flakes, and sea salt into the pan and roast everything until everything starts smelling deliciously.

   Throw the cooked gnocchis straight from the boiling water int the aglio olio sauce. Add half of the grated parmesan cheese to the pan toss and turn everything for 2-3 minutes.

   Serve immediately with the remaining parmesan and sage strips.

   Enjoy

   
   
   

The post Sweet Potato Gnocchis served Aglio Olio appeared first on Two Sisters Living Life.