Classic Tiramisu
An authentic tiramisu recipe with espresso soaked ladyfingers and a light mascarpone cream.
Servings: 8
Ingredients
- 500 grams of mascarpone
- 4 large fresh or pasteurized eggs
- 2/3 cup of granulated sugar
- 1 teaspoon of pure vanilla extract
- 1 1/2 cups of espresso or strongly brewed coffee
- 7 ounces of lady fingers (more if additional layers are preferred)
- 1/4 cup of cocoa powder (for dusting)
Instructions
- Divide the eggs and place the whites in a clean, dry bowl (set the yolks aside for now)
- Using an electric hand mixer, whip the egg whites until they are very foamy, add 1/3 cup of granulated sugar and continue whipping until they form stiff, glossy peaks
- In a separate bowl, combine the 4 egg yolks with 13 cup of granulated sugar and whisk vigorously until creamy and pale yellow in color
- Add 500 grams of mascarpone and a teaspoon of vanilla extract and continue mixing until smooth and completely combined
- Add about a third of the whipped egg whites, gently fold until mostly combined and repeat with the remaining egg whites until they have been all folded into the mascarpone mixture (be sure the fold gently to avoid deflating the egg whites)
- Quickly dip a lady finger into the strongly brewed coffee and place into the bottom of a 11”x7”x2” or similar sized 2 quart dish
- Continue placing the dipped lady fingers into the bottom of the dish until you have a single layer throughout
- If making the 2 layered version, add half of the mascarpone cream. If making 3 layers tiramisu, add 1/3 of the mascarpone cream and spread evenly across the entire dish
- Repeat with additional lady fingers and mascarpone cream until your layers have been assembled being sure to finish with the remaining mascarpone cream