Classic Italian Tiramisu Recipe

Tiramisu is a traditional Italian no-bake dessert in which layers of ladyfingers soaked in coffee alternate with layers of whipped fluffy mascarpone-eggs custard. It is then topped with unsweetened cocoa powder.

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Prep Time: 30

Refrigerating time: 6

Total Time: 6 30

Course: Dessert

Cuisine: Italian

Keyword: Italian Dessert, Make ahead, No-bake, Tiramisu

Difficulty: Beginner

Servings:

Calories: 425kcal

Equipment

9x13 inches baking dessert

Ingredients

5 unit eggs
36 unit ladyfingers
6 tbsp sugar
2 cup mascarpone
2 tbsp rum dark
4 cups coffee
½ tsp cream of tartar
5 tbsp cocoa powder unsweetened

Instructions

First make the coffee, add 1 tbsp sugar and dark rum, and let it cool.
Now carefully separate the egg whites from the yolks, remembering that the whites must not contain any traces of egg yolks.
Then whip the egg yolks with a hand mixer, slowly drizzling 4 tbsp of sugar. Once the mixture is clear and fluffy, you can add the mascarpone cheese little by little to prevent grains from forming. When all the cheese is incorporated, you will have a thick and compact cream; set it aside. (Check notes for the double boiler method).
Now, in a new bowl, beat the egg whites until they form stiff peaks. Add 1 tbsp of sugar and 1/2 tsp of cream of tartare and continue whipping until glossy peaks forms. (Check notes for the double boiler method).
Add half of the mascarpone and egg custard cream stirring gently from the bottom to the top to avoid the white egg to collapse. Repeat gently with the remaining cream misture.
Dip the ladyfingers in the cooled coffee for a 1-2 seconds and make a layer in a 13x9 inch baking dish.
Using a spatula, spread the mascarpone-egg cream evenly and continue with another layer of ladyfingers, followed by more cream.
Smooth the top,refrigerate for at least 6 hours to set.
When ready to serve, remove it from the fridge and dust it with the cocoa powder using a fine sieve.
Your tiramisù is ready to be enjoyed!

Notes

For the double boiler method:

Egg Whites:

Place your bowl on a saucepan filled with water and bring to boil.
Whisk on medium-high speed with a clean whisk until the mixture reaches 160 F° (5-8 minutes).
Remove from heat and keep whisking until a glossy, stiff meringue forms.
Continue as per the recipe.

Egg Yolks:

You will make a creamy custard called Zabaglione (Zabaione) whisking the egg with sugar and Marsala:
You will cook this for 2 minutes.
Make sure the bowl with the egg yolk mixture does not touch the simmering water to prevent the eggs from scrambling.
Continuous whisking is crucial to prevent the eggs from curdling or scrambling and to incorporate air, resulting in a lighter texture
When the mixture has reached a temperature of 160°F, or simply when the mixture has become pale, thicken, and form a ribbon-like consistency, coating the back of a spoon remove it from the heat.
Continue mixing it to aid faster cooling down.
Once cooled down, continue as per the instructions.

Nutrition

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