Traditional Italian Tiramisu
This authentic tiramisu recipe is made with layers of ladyfingers that are dunked in spiked espresso, and a whipped mascarpone and egg mixture. It's light, creamy, and so very satisfying.
Ingredients
- 2 cups freshly brewed hot espresso or coffee
- 1 shot Frangelico liqueur, Marsala wine, Amaretto, brandy, dark rum, or any coffee-flavored liqueur (optional)
- 1 1/4 cups full-fat mascarpone cheese
- 1 teaspoon vanilla extract, vanilla bean paste, or 1 vanilla bean, halved and seeded
- 4 large eggs, separated, with yolks in one large bowl and whites in another, at room temperature
- 1/2 cup granulated sugar
- One (17.6-oz) package Savoiardi lady fingers
- Cocoa powder, for dusting
Instructions
- Pour the brewed espresso into a shallow bowl wide enough to accommodate the length of the Savoiardi ladyfingers. Add the flavored liqueur of your choice, if using, to the coffee and give it a little stir to combine.
- In a large mixing bowl, combine the mascarpone and vanilla and use a handheld mixer to beat gently until just combined. Take care not to overbeat the mixture as mascarpone can curdle easily.
- To the bowl of egg yolks, add the granulated sugar and, using the electric mixer, beat until the yolks become thick and pale yellow, about 5 minutes.
- Clean the whisk attachments and dry them thoroughly. Beat the egg whites until they form stiff peaks, 4 to 5 minutes. Gently fold the egg whites into the beaten egg yolk mixture a little at a time until just combined. You want to make sure that you keep the mixture light and fluffy.
- Gently fold in your mascarpone mixture into the beaten egg mixture, making sure it is well combined. (If you are substituting cream for the eggs in this recipe, beat 1 cup (240 ml) for 2 to 3 minutes, until stiff peaks form, then gently fold it into the mascarpone mix.)
- To assemble the tiramisu, spread a thin layer of mascarpone mixture on the bottom of a square 8- or 9-inch baking dish or individual serving dishes to help keep the ladyfingers in place.
- Take one Savoiardi lady finger at a time and quickly dip it into the coffee for just 1 or 2 seconds. You want to make sure that it is completely submerged in coffee, but take it out quickly, before it begins to fall apart. Create a layer of coffee-soaked ladyfingers, one at a time, on top of the mascarpone, until the base is completely covered. You may need to cut the ladyfingers in half if you are using individual glasses or jars.
- Carefully cover the ladyfingers with one-third of the mascarpone mixture and use an offset spatula to spread it out evenly. Repeat the process twice, layering the ladyfingers and finishing with the mascarpone mixture on top.
- Cover with plastic wrap and refrigerate for at least 2 hours or overnight. (I like to make mine the day before serving it, which allows all the flavors to develop.)
- Dust with cocoa powder just prior to serving.
Nutrition
Serving: 1portion | Calories: 472kcal | Carbohydrates: 51g | Protein: 12g | Fat: 24g | Saturated Fat: 13g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 266mg | Sodium: 148mg | Fiber: 1g | Sugar: 13g