Tiramisu - Authentic Recipe!
User Reviews
5
Tiramisu - Authentic Recipe!
Description
This Tiramisu recipe starts by whisking egg yolks with sugar until thick and pale, then folding in mascarpone cheese for a smooth creamy filling. Separately, stiff peaks of egg whites are beaten with sugar and gently folded into the mascarpone mixture to lighten the texture. Savoiardi biscuits are quickly dipped into a blend of strong coffee and coffee liqueur, soaking just enough without becoming soggy.
Layers of soaked ladyfingers alternate with the mascarpone mixture in a dish. The assembled dessert is topped with grated dark chocolate and dusted with cocoa powder before chilling. Properly whipped egg whites create a light texture that contrasts with the creamy richness of mascarpone, while the espresso provides a bittersweet flavor.
Tiramisu is best served chilled after at least six hours or overnight to allow the flavors to meld and ladyfingers to soften thoroughly. It can be prepared in an 8x10 inch dish, and leftovers keep well for 2-3 days in the refrigerator.
Ingredients
- 2 cups mascarpone (500g)
- 24 (roughly) savoiardi biscuits (lady fingers)
- 1 cup coffee 230ml, strong brewed
- 3 tablespoons dark chocolate grated
- 4 egg at room temperature, yolk
- 3 egg at room temperature, white
- 6 tablespoons sugar
- 4 tablespoons coffee liqueur (optional)
- 1 tablespoon cocoa powder
Instructions
- Carefully separate the egg yolks and whites into two separate bowls. Add 3 tablespoons of sugar to the egg yolks and whisk them with an electric whisk until pale and thick. Add the mascarpone and whisk again until smooth and creamy, set aside.
- Clean your beaters thoroughly. This is very important as egg whites will not whip if any egg yolk is added.
- Using a clean electric whisk start to whisk the egg whites. When they become frothy, add 3 tablespoons of sugar and whisk until the egg whites are stiff and glossy. You should be able to turn the bowl upside down and they remain stiff (be careful not to overwhip them).
- Next, add one third of the whisked egg whites to the mascarpone and egg yolk mixture and gently fold it in as you would with a cake batter. Continue with the remaining whites a third at a time until it's completed incorporated.
- Mix the espresso and 4 tbsp coffee liqueur in a shallow bowl and dip in the lady fingers (savoiardi biscuits). You want to dip them into the liquid quickly (around 2-3 seconds) whilst turning to soak each side.
- Lay the ladyfingers in a glass or ceramic dish until you have one even layer. You can brake some biscuits to fit your dish .
- Next, add half of the mascarpone mixture over the biscuits and spread out in an even layer, top with some grated dark chocolate.
- Continue with another layer of ladyfingers and mascarpone as directed above. Finally, dust with cocoa powder and chill in the fridge for roughly 6-8 hours.
Notes
- Ensure no egg yolk contaminates the egg whites to achieve stiff, glossy peaks.
- Use authentic Italian savoiardi (ladyfingers) that are crisp for proper soaking.
- Coffee liqueur such as amaretto, dark rum, marsala, or brandy can substitute for coffee liqueur.
- Allow the tiramisu to chill at least 6 hours, preferably overnight for best flavor and texture.
- Store leftovers covered in the refrigerator for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 470 kcal
% Daily Value*
| Calories | 470kcal | 24% |
| Carbohydrates | 26g | 9% |
| Protein | 8g | 16% |
| Fat | 34g | 52% |
| Saturated Fat | 20g | 100% |
| Cholesterol | 187mg | 62% |
| Sodium | 78mg | 3% |
| Potassium | 92mg | 2% |
| Sugar | 15g | 30% |
| Vitamin A | 1075IU | 22% |
| Calcium | 109mg | 11% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
