Mawmaw’s Authentic Tiramisu
Mawmaw’s Authentic Tiramisu
Ingredients
For the Coffee
- 1 1/2 cups espresso, cooled
For the Cream
- 4 large eggs, separated
- 2/3 cup sugar, divided
- 16 oz mascarpone, room temperature
- 1 pinch salt, optional
- 1 1/2 cups heavy cream, cold, optional, for whipping to stiff peaks instead of egg whites
For Assembly
- 1 package Savoiardi ladyfingers, (7 oz / 200g)
- as needed unsweetened cocoa powder
Instructions
- 1
Brew the espresso and let it cool completely.
⏱️ 10 min
- 2
Whisk the egg yolks with 1/3 cup of sugar over a double boiler until the mixture is pale, thick, and glossy. Remove from the heat and let it cool slightly.
⏱️ 10 min
- 3
Gently mix in the mascarpone until smooth. Do not overmix.
⏱️ 5 min
- 4
Beat the egg whites until they are foamy, then slowly add the remaining 1/3 cup of sugar and continue to whip until stiff peaks form. (Alternatively, if using heavy cream, whip 1 1/2 cups cold heavy cream to stiff peaks.)
⏱️ 5 min
- 5
Fold one-third of the beaten egg whites (or whipped heavy cream) into the mascarpone mixture. Then, gently fold in the remaining egg whites (or whipped heavy cream) until no streaks remain.
⏱️ 10 min
- 6
Dust a light layer of unsweetened cocoa powder in the bottom of your serving dish. Dip each ladyfinger in the cooled espresso for 1–2 seconds per side, then arrange them to form a single layer in the dish. Spread half of the prepared cream mixture on top of the ladyfingers. Repeat with another layer of espresso-dipped ladyfingers and the remaining cream.
⏱️ 10 min
- 7
Cover the dish and refrigerate overnight (at least 8 hours).
⏱️ 480 min
- 8
Right before serving, dust generously with unsweetened cocoa powder.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Mawmaw’s Authentic Tiramisu
For the Coffee
- 1 1/2 cups espresso, cooled
For the Cream
- 4 large eggs, separated
- 2/3 cup sugar, divided
- 16 oz mascarpone, room temperature
- 1 pinch salt, optional
- 1 1/2 cups heavy cream, cold, optional, for whipping to stiff peaks instead of egg whites
For Assembly
- 1 package Savoiardi ladyfingers, (7 oz / 200g)
- as needed unsweetened cocoa powder
Instructions
- 1
Brew the espresso and let it cool completely.
⏱️ 10 min - 2
Whisk the egg yolks with 1/3 cup of sugar over a double boiler until the mixture is pale, thick, and glossy. Remove from the heat and let it cool slightly.
⏱️ 10 min - 3
Gently mix in the mascarpone until smooth. Do not overmix.
⏱️ 5 min - 4
Beat the egg whites until they are foamy, then slowly add the remaining 1/3 cup of sugar and continue to whip until stiff peaks form. (Alternatively, if using heavy cream, whip 1 1/2 cups cold heavy cream to stiff peaks.)
⏱️ 5 min - 5
Fold one-third of the beaten egg whites (or whipped heavy cream) into the mascarpone mixture. Then, gently fold in the remaining egg whites (or whipped heavy cream) until no streaks remain.
⏱️ 10 min - 6
Dust a light layer of unsweetened cocoa powder in the bottom of your serving dish. Dip each ladyfinger in the cooled espresso for 1–2 seconds per side, then arrange them to form a single layer in the dish. Spread half of the prepared cream mixture on top of the ladyfingers. Repeat with another layer of espresso-dipped ladyfingers and the remaining cream.
⏱️ 10 min - 7
Cover the dish and refrigerate overnight (at least 8 hours).
⏱️ 480 min - 8
Right before serving, dust generously with unsweetened cocoa powder.
⏱️ 1 min