🍰 Classic Italian Tiramisu
🧂 Ingredients:
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6 large egg yolks
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¾ cup (150g) granulated sugar
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1 cup (240ml) heavy cream
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1 lb (450g) mascarpone cheese, room temp
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1 ½ to 2 cups strong espresso or coffee, cooled
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2–3 tbsp coffee liqueur (e.g., Kahlúa) or dark rum (optional)
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1 pack savoiardi (Italian ladyfingers)
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Unsweetened cocoa powder, for dusting
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Dark chocolate shavings (optional)
🍳 Instructions:
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Make the Sabayon (Egg Base):
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In a heatproof bowl, whisk egg yolks and sugar together.
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Set over a pot of simmering water (double boiler method), whisking constantly for 8–10 minutes until thick and pale yellow.
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Remove from heat and let cool slightly.
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Whip the Cream:
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In a separate bowl, whip heavy cream to medium-stiff peaks.
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Mix the Mascarpone:
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In a large bowl, gently beat mascarpone until smooth.
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Fold in the cooled egg mixture.
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Then gently fold in the whipped cream in batches until smooth and creamy.
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Prepare the Coffee Dip:
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Combine espresso with liqueur (if using) in a shallow dish.
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Assemble the Tiramisu:
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Quickly dip each ladyfinger (about 1–2 seconds) into the coffee — don’t oversoak.
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Lay them in a single layer in a 9×13 inch dish (or similar).
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Spread half of the mascarpone mixture on top.
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Repeat with another layer of dipped ladyfingers.
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Top with remaining mascarpone mixture.
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Chill & Serve:
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Cover and refrigerate at least 6 hours (overnight is best).
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Just before serving, dust the top generously with cocoa powder and add chocolate shavings if desired.
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✅ Tips for Authentic Tiramisu:
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Don’t skip the egg yolks — they give tiramisu its signature richness.
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Use real mascarpone, not cream cheese.
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Coffee should be strong and cool — real espresso gives the best flavor.
🥄 Serve:
Cold, in slices or scooped — best enjoyed within 2–3 days.
Would you like a no-egg version or a kid-friendly variation? I can help with those too!