Classic Tiramisu

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🇮🇹 Classic Tiramisu

🟫 Ingredients (serves 6–8)

For the Cream:

  • 4 large egg yolks
  • 2 large egg whites
  • ½ cup (100 g) white sugar
  • 1 cup (250 g) mascarpone cheese (cold)
  • 1 teaspoon vanilla extract (optional but nice)

For the Layers:

  • 1 ½ cups (350 ml) strong espresso, cooled
  • 2–3 tablespoons coffee liqueur (optional: Kahlua, Marsala, or rum)
  • 1 package ladyfingers (savoiardi) — about 30 biscuits

For the Top:

  • Unsweetened cocoa powder for dusting
  • Optional: dark chocolate shavings

🟫 Instructions

1️⃣ Prepare the Coffee

  1. Brew strong espresso (classic tiramisu uses REAL espresso).
  2. Let it cool completely.
  3. Add the coffee liqueur (optional but very Italian).

2️⃣ Make the Mascarpone Cream (traditional method)

✔️ Step A — Beat the egg yolks

  1. Place 4 egg yolks in a bowl.
  2. Add ½ cup sugar.
  3. Beat with a mixer for 4–5 minutes until:
    • light
    • pale yellow
    • thick and creamy
      (This step is essential!)

✔️ Step B — Add mascarpone

  1. Add the mascarpone in two or three additions.
  2. Mix gently until smooth and creamy.
  3. Add vanilla if you like.

3️⃣ Whip the Egg Whites

  1. In a clean bowl, whip 2 egg whites until:
    • firm
    • glossy
  2. Gently fold the egg whites into the mascarpone mixture.
    Don’t overmix — keep it airy and fluffy.

(Note: For safety or preference, you can use pasteurized eggs.)

4️⃣ Assemble the Tiramisu

✔️ A — Dip the ladyfingers

  1. Quickly dip each ladyfinger in the cooled espresso.
    👉 Do NOT soak — 1 second per side is enough.

✔️ B — Layer the dish

In a glass or ceramic dish:

  1. Add a layer of coffee-dipped ladyfingers.
  2. Spread half of the mascarpone cream.
  3. Add a second layer of ladyfingers.
  4. Spread the rest of the mascarpone cream on top.

5️⃣ Chill

Refrigerate for at least 4–6 hours, but:

⭐ Best results → overnight

The flavors blend perfectly and the texture becomes silky.

6️⃣ Serve

Right before serving:

  • Generously dust with unsweetened cocoa powder.
  • Add dark chocolate shavings if you want to elevate it.

🍽️ Notes for the Perfect Italian Tiramisu

  • Use real espresso, not instant coffee, for authentic flavor.
  • Mascarpone must be cold so the cream stays thick.
  • Ladyfingers should be dipped FAST — never soggy.
  • Overnight chilling = the true restaurant-quality texture.
  • Traditional tiramisu has no whipped cream and no heavy cream.

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