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Traditional Italian Tiramisu Recipe

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★★★★★

4.8 from 110 reviews

This Traditional Italian Tiramisu is a luscious layered dessert that combines espresso-soaked ladyfingers with a creamy mascarpone filling made from whipped egg yolks, sugar, and whipped egg whites. Finished with a dusting of unsweetened cocoa powder, this no-bake classic is rich, airy, and perfect for any occasion.

Ingredients

Scale

Egg Mixture

  • 4 eggs, separated
  • 1 cup sugar (150-200g, depending on preference)
  • 500 g mascarpone cheese

Assembly

  • 350 g ladyfingers (adjust quantity depending on dish size)
  • 1.5 cups brewed espresso or strong instant coffee
  • Unsweetened cocoa powder, for dusting

Instructions

  1. Separate the eggs: Crack each egg carefully and separate the egg whites into one bowl and the yolks into another. Set the egg whites aside to be whipped later.
  2. Whisk the yolks and sugar: Add the sugar to the egg yolks and whisk on medium speed for 3 to 5 minutes until the mixture becomes light, thick, and frothy, which helps create a smooth, airy base for the mascarpone mixture.
  3. Combine mascarpone with yolks: Add the mascarpone cheese to the whipped yolk mixture and whisk for 2 to 3 minutes until fully incorporated and smooth. Set this creamy mixture aside.
  4. Whip the egg whites: In a separate clean bowl, whisk the egg whites until stiff peaks form. This step adds lightness to the dessert.
  5. Fold in egg whites: Gently fold a quarter of the whipped egg whites into the mascarpone and yolk mixture to loosen it, then carefully fold in the remaining egg whites gradually to keep the mixture airy.
  6. Prepare ladyfingers: Pour the brewed espresso or instant coffee onto a wide plate. Quickly dip each ladyfinger into the coffee for 1 to 2 seconds to soak them without making them soggy.
  7. Assemble the tiramisu: Arrange a layer of coffee-soaked ladyfingers at the bottom of the serving dish. Spread half of the mascarpone cream mixture evenly over the ladyfingers. Repeat with another layer of soaked ladyfingers and the remaining mascarpone cream topping.
  8. Chill: Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours or preferably overnight. This allows the flavors to meld and the dessert to firm up.
  9. Finish and serve: Just before serving, dust the top generously with unsweetened cocoa powder for classic presentation and a hint of bittersweet chocolate flavor.

Notes

  • Use very fresh eggs or pasteurized eggs for safety since the recipe uses raw eggs.
  • Adjust sugar amount according to your sweetness preference.
  • Do not soak the ladyfingers too long to avoid a soggy dessert; a quick dip is sufficient.
  • This dessert tastes best when left to chill overnight.
  • Mascarpone cheese should be at room temperature for easier mixing.
  • For a non-alcoholic version, omit any added liqueur sometimes used in tiramisu recipes.

Keywords: Tiramisu, Italian dessert, mascarpone, ladyfingers, espresso dessert, no bake dessert

Find it online: https://chefmilacook.com/traditional-italian-tiramisu-recipe/