Authentic Tiramisu
Authentic Tiramisu consists of layers of biscuits, known as Savoiardi (Ladyfingers), soaked in coffee and Marsala wine. These layers are then covered with a creamy mixture of mascarpone, egg yolks, and sugar, and finished with a dusting of cocoa powder.
Equipment
- 1 Electric hand mixer
- 2 bowls
- 1 Oven-safe dish, approximately 20x26 cm (8 x 10 in)
Ingredients
- 350 ml Strong coffee (1½ cup) espresso
- 4 tbsp Marsala wine or Rum Optional Kahlua, Tia Maria or Rum flavouring
- 300 g Savoiardi biscuits (10.5 oz) (ladyfingers)
- 40 g Cocoa powder unsweetened (1.4 oz) for dusting
Mascarpone Cream
- 500 g Mascarpone (16 oz) 2 packages
- 4 Eggs
- 90 g Granulated sugar (0.45 cups) (1 dl)
Instructions
- Separate the egg yolks from the egg whites and place them in separate bowls.
- Using a hand mixer*, whisk the egg yolks and sugar together until creamy.
- Then mix in the mascarpone cheese and continue whisking until smooth.
- In another bowl, beat the egg whites until stiff peaks form.
- Carefully fold the egg whites into the mascarpone mixture using a spatula.
- Next, in a separate bowl, combine the espresso and your preferred liquor.
- Then, dip the ladyfinger cookies into the coffee and liquor mixture, ensuring they are quickly coated without soaking.
- Place the dipped biscuits in a dish to form the bottom layer. Spread a layer of mascarpone cream on top. Repeat this process, alternating between the dipped biscuits and mascarpone cream, until you have two layers. Finish with a final layer of mascarpone cream.
- Once layered, cover the tiramisu with plastic wrap and refrigerate for several hours, preferably overnight.
- Just before serving, sprinkle cocoa powder over the top for added flavor and presentation.
