Classic Italian Tiramisù
Classic Italian Tiramisù
Ingredients
- 3 1/4 cups mascarpone
- 5 fresh eggs, medium
- 8.8 oz ladyfingers
- 1/2 cup sugar
- 1 tablespoon sugar
- 1 1/4 cups brewed moka coffee, sweetened to taste
- unsweetened cocoa powder, as needed
Instructions
- 1
Divide the sugar into two portions. Separate the egg whites from the yolks, placing them in separate large bowls.
⏱️ 5 min
- 2
In the bowl with the egg yolks, beat the yolks with half of the sugar until the mixture is light and creamy.
⏱️ 5 min
- 3
Add the mascarpone to the egg yolk mixture and mix until smooth and well combined.
⏱️ 3 min
- 4
In the separate bowl with the egg whites, beat them until stiff peaks form. Gradually add the remaining sugar while continuing to beat until the meringue is glossy.
⏱️ 7 min
- 5
Gently fold the beaten egg whites into the mascarpone mixture. Stir from bottom to top to maintain the airy texture of the cream.
⏱️ 5 min
- 6
Dip the ladyfingers one by one into the sweetened moka coffee, ensuring they are fully soaked but not soggy. Arrange a single layer of soaked ladyfingers in the bottom of your serving dish.
⏱️ 5 min
- 7
Cover the layer of ladyfingers with an even layer of the mascarpone cream. Repeat the process, adding another layer of soaked ladyfingers and then another layer of cream, until all ingredients are used, finishing with a layer of cream.
⏱️ 10 min
- 8
Dust the top layer of mascarpone cream generously with unsweetened cocoa powder.
⏱️ 2 min
- 9
Chill the tiramisù in the refrigerator for at least 3 hours, or preferably overnight, before serving to allow the flavors to meld and the dessert to set.
⏱️ 180 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Italian Tiramisù
- 3 1/4 cups mascarpone
- 5 fresh eggs, medium
- 8.8 oz ladyfingers
- 1/2 cup sugar
- 1 tablespoon sugar
- 1 1/4 cups brewed moka coffee, sweetened to taste
- unsweetened cocoa powder, as needed
Instructions
- 1
Divide the sugar into two portions. Separate the egg whites from the yolks, placing them in separate large bowls.
⏱️ 5 min - 2
In the bowl with the egg yolks, beat the yolks with half of the sugar until the mixture is light and creamy.
⏱️ 5 min - 3
Add the mascarpone to the egg yolk mixture and mix until smooth and well combined.
⏱️ 3 min - 4
In the separate bowl with the egg whites, beat them until stiff peaks form. Gradually add the remaining sugar while continuing to beat until the meringue is glossy.
⏱️ 7 min - 5
Gently fold the beaten egg whites into the mascarpone mixture. Stir from bottom to top to maintain the airy texture of the cream.
⏱️ 5 min - 6
Dip the ladyfingers one by one into the sweetened moka coffee, ensuring they are fully soaked but not soggy. Arrange a single layer of soaked ladyfingers in the bottom of your serving dish.
⏱️ 5 min - 7
Cover the layer of ladyfingers with an even layer of the mascarpone cream. Repeat the process, adding another layer of soaked ladyfingers and then another layer of cream, until all ingredients are used, finishing with a layer of cream.
⏱️ 10 min - 8
Dust the top layer of mascarpone cream generously with unsweetened cocoa powder.
⏱️ 2 min - 9
Chill the tiramisù in the refrigerator for at least 3 hours, or preferably overnight, before serving to allow the flavors to meld and the dessert to set.
⏱️ 180 min