Why I Love This Recipe:
This authentic tiramisu recipe transports me straight to Italy with every bite. The rich, creamy mascarpone filling paired with the coffee-soaked ladyfingers creates a perfect balance of flavors that is both comforting and indulgent. It’s a dessert that feels both special and easy to make, with each layer offering a new texture and depth of flavor. Plus, it’s the perfect way to impress guests and share a little bit of Italian culture with family and friends. Serve it chilled, topped with cocoa powder, and watch everyone fall in love with this classic dessert!
Ingredients:
- 5 large eggs (separate yolks and whites into two bowls)
- 5 tablespoons white sugar
- 1 lb (500 g) mascarpone cheese, room temperature
- 3 cups room-temperature coffee (or hot chocolate)
- 30 ladyfingers (savoiardi biscuits)
- Unsweetened cocoa powder, for dusting
Instructions:
- Prepare the Dish: Set out a 9×13-inch pan with a height of 2-3 inches and set aside. This will be used to layer your tiramisu.
- Make the Coffee: Brew your coffee or hot chocolate and allow it to cool to room temperature. You’ll need a dish deep enough to dip the ladyfingers.
- Separate the Eggs: Separate the egg whites from the yolks. Be sure there is no yolk mixed in with the whites, as this will prevent them from whipping properly.
- Whip the Egg Whites: Place the egg whites into a mixer. Start at a low speed and gradually increase to medium speed. Whip the egg whites for about 5 minutes, or until they form soft peaks. Once done, set them aside in the fridge.
- Mix the Egg Yolks and Sugar: In a separate bowl, add the egg yolks and sugar. Beat on low speed for about 3 minutes, or until the mixture is creamy and fully combined.
- Add the Mascarpone: Add the mascarpone cheese to the yolk and sugar mixture in 2-3 additions. Mix on low to medium speed until fully combined and smooth.
- Incorporate the Egg Whites: Gently fold in the whipped egg whites, one-third at a time. Use a spatula to fold the mixture, moving from the bottom to the top to preserve the fluffiness of the whipped egg whites. Once all egg whites are incorporated, place the mascarpone cream in the fridge to chill until ready to use.
- Prepare the Ladyfingers: Quickly dip each ladyfinger into the coffee (or hot chocolate) for about 1 second on each side. Do not soak them for too long, as they will become too soggy. You want the ladyfingers to absorb enough liquid to become moist but still maintain their shape.
- Assemble the Layers: Arrange the dipped ladyfingers in a single layer at the bottom of your prepared baking dish. Continue until the entire base is covered with ladyfingers. You may need to break some of the ladyfingers to fit.
- Add the Mascarpone Cream: Spread half of the mascarpone cream gently over the ladyfingers. Use a spatula or large spoon to evenly distribute the cream.
- Repeat the Process: Repeat the dipping process with the remaining ladyfingers, layering them over the mascarpone cream. Then, spread the remaining mascarpone cream over the top, smoothing it out evenly.
- Chill the Tiramisu: Place the tiramisu in the fridge and let it set for at least 6 hours, or preferably overnight, for the best flavor and texture.
- Finish with Cocoa Powder: Just before serving, dust the top of the tiramisu with a light coating of unsweetened cocoa powder for a beautiful finish.
- Serve & Enjoy: Serve chilled and enjoy the delicious layers of Italian goodness!
Tips & Tricks:
- Whipping Egg Whites: Make sure there are no traces of yolk in the egg whites. If any yolk gets in, it will prevent the whites from reaching the soft peaks needed for a light, fluffy texture.
- Dipping Ladyfingers: Be quick when dipping the ladyfingers in coffee. Over-soaking them can make the tiramisu soggy, while under-soaking them won’t allow the flavor to fully penetrate the cookies. Aim for about 1 second of soaking per side.
- Mascarpone: Use mascarpone that is at room temperature for the smoothest cream. This will help it blend more easily with the egg mixture.
- Make Ahead: Tiramisu is a perfect make-ahead dessert! Allowing it to rest overnight in the fridge enhances the flavors and helps the dessert set perfectly.
- Coffee Substitute: If you’re not a coffee fan, you can substitute hot chocolate or even a mixture of warm milk and cocoa powder. This gives the tiramisu a more dessert-like flavor, especially for children or non-coffee drinkers.
Notes:
- Cocoa Powder: For the best result, use a high-quality unsweetened cocoa powder for the dusting. It adds a deep, rich flavor that complements the creamy tiramisu perfectly.
- Layering: The number of layers can vary depending on the size of your pan. Aim for at least two layers of ladyfingers for a balanced texture.
- Serving Size: This recipe yields about 12 servings, but you can easily scale it up or down by adjusting the ingredient amounts.
FAQs:
Can I make tiramisu without alcohol? Yes, this recipe is traditionally made with a bit of rum or Marsala wine, but it can easily be made without alcohol. You can either skip it entirely or add a splash of vanilla extract for additional flavor.
How long does tiramisu last? Tiramisu can be stored in the fridge for up to 3 days. Make sure it is covered to prevent it from absorbing any unwanted odors from the fridge.
Can I use a different type of cookie instead of ladyfingers? While ladyfingers (savoiardi) are traditional, you can substitute them with other cookies, such as sponge cake or even regular cookies, though this will alter the flavor and texture slightly.
Storage:
- Refrigeration: Store tiramisu in an airtight container or covered with plastic wrap in the fridge for up to 3 days. It’s best served within the first 24 hours for optimal freshness.
- Freezing: Although it’s not typically recommended to freeze tiramisu, you can freeze the assembled dessert for up to 1 month. Allow it to thaw in the fridge before serving.
With its rich layers of cream, coffee-soaked ladyfingers, and a delicate dusting of cocoa powder, this authentic tiramisu is sure to be a crowd-pleaser at any gathering. Enjoy the indulgent experience and the flavors that transport you straight to Italy
