Authentic Tiramisu
- Published on
- Authors
- Author
- Georgios
Prep Time: 30 mins
Cook Time: 10 mins
Total Time: 210 mins
Servings: 12
Ingredients:
- 350 ml strong coffee espresso
- 4 raw eggs
- 100 gr (0.5 cups) granulated sugar
- 500 gr mascarpone cream cheese
- 300 gr ladyfingers cookies
- 2 tablespoons (2 tablespoons) Marsala wine or dark Rum optional
- 30 gr (6 tbsp) cocoa powder unsweetened cocoa powder is preferred
Equipment :
- 1 oven-safe dish, approximately 8" x 8"
Execution:
Preparation:
- Remove the mascarpone cheese and raw eggs from the refrigerator. Let them sit at room temperature for about 10 minutes.
- Note: For an authentic texture and flavor, use mascarpone cheese instead of whipped or heavy cream.
Coffee Mixture:
- Brew the espresso coffee. Once ready, pour it into a shallow bowl or another bowl large enough for dipping ladyfingers.
- For an added touch, mix in marsala or rum if desired. If preparing for children or avoiding alcohol, simply skip this step—the tiramisu will still taste delightful!
Egg Yolk Mixture:
- Separate the egg yolks from the whites, placing the yolks in a medium-large mixing bowl.
- Add sugar to the yolks and whip them using a kitchen mixer or electric hand mixer until creamy.
- Gently blend in the mascarpone cheese until the mixture is smooth.
Egg White Mixture:
- In a separate bowl, whip the egg whites until they form stiff peaks.
- Gradually fold the whipped egg whites into the egg yolk mixture, turning your bowl occasionally to ensure even incorporation. The final mixture should be light and airy.
Layering:
- Begin with a layer of the creamy mixture at the bottom of your baking dish.
- Quickly dip the ladyfingers in the coffee mixture, ensuring they don’t get overly soaked. Arrange them atop the cream layer without overlapping.
- Spread another layer of the cream mixture over the cookies, and repeat the process, finishing with a cream layer on top.
Refrigerate:
- Allow the tiramisu to set by placing it in the refrigerator for a minimum of 3 hours.
Serving:
- Prior to serving, dust the top with cocoa powder using a fine strainer.
Tips & Tricks 💡🗒️
- Store the tiramisu in the refrigerator, covered with plastic wrap, for up to four days.
- If you can’t find mascarpone cheese, substituting with whipping cream or double cream can work, although it won’t be as authentic.
- Espresso, which is a concentrated black coffee, is traditionally used in this recipe.
- If you wish to freeze the tiramisu, ensure you’re using a full-fat mascarpone mixture. Wrap the dessert in plastic wrap, followed by a layer of foil. You can freeze it for up to three months.