🇮🇹 Classic Italian Tiramisu
🛒 Ingredients (serves 6–8):
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3 large eggs, separated
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½ cup (100 g) granulated sugar
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8 oz (250 g) mascarpone cheese
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1 cup (240 ml) strong espresso or coffee, cooled
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2–3 tbsp coffee liqueur (like Kahlúa or Marsala — optional)
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24–30 ladyfinger cookies (Savoiardi)
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Unsweetened cocoa powder, for dusting
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Dark chocolate shavings (optional)
👩🍳 Instructions:
1. Make the Mascarpone Cream
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In a bowl, whisk egg yolks with half the sugar until pale and thick.
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Add the mascarpone and mix until smooth.
2. Whip the Egg Whites
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In a separate clean bowl, beat the egg whites until soft peaks form.
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Gradually add the remaining sugar and beat until stiff, glossy peaks form.
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Gently fold the egg whites into the mascarpone mixture. Do not overmix — keep it light and airy.
⚠️ Using raw eggs? Make sure they’re fresh or use pasteurized eggs.
3. Prepare the Coffee Mixture
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Combine cooled espresso with coffee liqueur (if using) in a shallow dish.
4. Assemble the Tiramisu
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Quickly dip each ladyfinger into the coffee (1–2 seconds max — don’t soak!) and line the bottom of a dish (approx. 8×8 or 9×9 inch).
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Spread half the mascarpone cream on top.
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Repeat with another layer of dipped ladyfingers and top with the rest of the cream.
5. Chill
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Cover and refrigerate for at least 6 hours, ideally overnight, to set and develop flavor.
6. Finish & Serve
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Just before serving, dust generously with unsweetened cocoa powder.
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Optional: Top with dark chocolate shavings for extra indulgence.
☕ Tips:
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Use Italian Savoiardi for the best texture.
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Want a more stable tiramisu? Add 100 ml of whipped cream folded into the mascarpone for extra body.
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For a kid-friendly version, skip the alcohol.
Would you like a no-egg, vegan, or cup-style individual serving version too?