Authentic Italian Tiramisu
- Prep Time: 30 minutes
- Total Time: 8 hours 30 minutes
- Yield: Serves 8
Ingredients
Units Scale
- 6 egg yolks, at room temperature
- 4 egg whites
- 1/2 cup granulated sugar
- 2 cups (16-ounces) mascarpone
- 36-48 Savoiardi ladyfingers
- 1 1/2 cups Italian coffee made in Moka pot, cooled
- 2 tablespoons Marsala
- 1/4 cup cocoa powder
- 2 ounces dark or semi-sweet chocolate, shaved
Instructions
- Brew coffee and allow to cool to room temperature.
- In a large bowl, whisk egg yolks and 1/4 cup of sugar until pale, doubled in volume, and "ribbons" remain for a few seconds when spoon is lifted from the mixture, about 3-4 minutes.
- Whisk in marscarpone a little bit at a time.
- In another large bowl, beat egg whites and remaining 1/4 cup sugar until stiff, glossy peaks form.
- Fold egg whites into mascarpone mixture.
- Add 2 tablespoons Marsala to the coffee.
- Dip Savoiardi ladyfingers quickly into the coffee and arrange in a layer in the bottom of a 9x13-inch pan. Do not "soak" the ladyfingers in the coffee or your Tiramisu will turn out soggy.
- Spread half of the mascarpone mixture on top of the ladyfingers.
- Top with another layer of dipped ladyfingers.
- Spread remaining mascarpone mixture evenly on top of ladyfingers.
- Refrigerate at least 8 hours before serving. (Overnight works well too.) This allows the filling to set and the ladyfingers to soften and absorb the coffee.
- Sprinkle with cocoa powder and chocolate shavings immediately before serving.
Find it online: https://kitchenjoyblog.com/authentic-italian-tiramisu/