Authentic Tiramisu
User Reviews
5
Authentic Tiramisu
Description
Authentic Tiramisu features ladyfinger cookies briefly dipped in cold, strong coffee to prevent sogginess, then layered alternately with a mascarpone and egg yolk cream mixture lightened with whipped egg whites. This results in airy, creamy layers juxtaposed against the slightly firm coffee-soaked ladyfingers. Unsweetened cocoa powder tops the dessert for a bitter contrast, enhancing the coffee and creamy components.
The texture is creamy and delicate due to the careful folding of stiff egg whites into the mascarpone cream. The brief coffee dip adds moistness while maintaining structure. The use of room temperature ingredients helps emulsify and integrate the filling smoothly.
This dessert is served chilled and is ideal for making ahead as flavors meld during refrigeration. It pairs well with espresso or a light dessert wine. The recipe suggests options for adding alcohol such as marsala or brandy to the mascarpone mixture if desired.
Stored covered in the refrigerator, tiramisu lasts 2-3 days but is best frozen the day it’s made using an airtight container to prevent condensation. Thaw it in the fridge to preserve texture. Using fresh eggs and proper folding are key for the authentic airy texture.
Ingredients
- 20 ladyfingers more or less
- 4 large egg room temperature, separated
- ½ cup granulated sugar
- 1¾ cups mascarpone cheese room temperature
- ½ cup coffee cold, strong
EXTRAS
- 2-3 tablespoons cocoa powder unsweetened dutch processed
Instructions
- In a medium or large mixing bowl beat with a hand mixer or electric mixer with the whisk attachment the raw egg whites until stiff peaks form. Make sure the bowl and beaters are clean and completely dry.
- In a large bowl beat the egg yolks and sugar until creamy and light, about 3-5 minutes, add the mascarpone and beat to combine well.
- Gently fold the egg whites into the egg yolk / mascarpone mixture, until well combined.
- Place the cold coffee in a large enough dish so that you can easily turn the ladyfinger cookies, be sure to turn the cookies just once in the coffee and do not let them sit in it or they will become too soggy.
- On the bottom of the baking dish, (I used a 10x6 inch/25x16cm baking dish and I made 2 layers) place a few tablespoons of the mascarpone cream mixture on the bottom, top with the dipped cookies, then top the cookies with ½ to ⅓ of the mixture depending if you are making it two or three layers, continue until the layers are done.
- Cover the pan well with plastic wrap and refrigerate for at least 3-4 hours or even better overnight. Just before serving dust with the cocoa powder. Enjoy!
Notes
- Remove ingredients from the fridge 45-60 minutes prior to preparation for room temperature blending.
- Optionally add 1-2 tablespoons of alcohol like marsala, brandy, dark rum, or coffee liqueur to the mascarpone mixture.
- Keep the dessert refrigerated in an airtight container; it lasts 2-3 days.
- For longer storage, freeze immediately in a freezer-safe airtight container for up to two weeks; thaw in the fridge to prevent texture loss.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 545 kcal
% Daily Value*
| Calories | 545kcal | 27% |
| Carbohydrates | 41g | 14% |
| Protein | 13g | 26% |
| Fat | 36g | 55% |
| Saturated Fat | 21g | 105% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 271mg | 90% |
| Sodium | 138mg | 6% |
| Potassium | 123mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 1303IU | 26% |
| Calcium | 130mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
