Classic Tiramisu Recipe
Layers of lady fingers cookies, dipped in flavorful espresso coffee with rich and velvety mascarpone cream in between. Topped with cocoa powder for this extra touch.
Servings: 8
Ingredients
- 6 shots of espresso or about 2 cups (cool)
- 6 eggs , egg whites separated from egg yolks
- pinch of salt (optional)
- 3-4 tbsp granulated sugar (depends on how sweet you like it)
- 3 8 oz packages Savoiardi lady fingers cookies (they are 12 in each individual package, but each big pack contains 4-5 individual ones)
- 1 pound (0.5 kg) Mascarpone cheese, needs to be at room temperature, but not melted, take out of the fridge at least 30 minutes before use
- optional: 2 tsp dark rum (marsala wine or any coffee liqueur could be substituted)
- 2 tbsp unsweetened cocoa powder for garnishing
- optional: chocolate shavings for garnishing
Instructions
- Prepare coffee and let it cool at room temperature. Add rum/liqueur/marsala wine and stir.
- In a bowl mix egg yolks and sugar for about 5 minutes, until pale and thick. (Allow extra time). Using a rubber spatula /wooden spoon or with your mixer on low speed fold in mascarpone cheese. Set a side.
- In a separate bowl beat egg whites with a pinch of salt until stiff. (Make sure there is no water in the bowl, otherwise they will not get stiff).
- Fold egg whites into the egg yolk - mascarpone cheese.
- Dip savoiardi cookies into coffee, and lay one by one into a 9x13 pyrex dish. Do not soak the cookies, just lightly dip them, as we need them to retain their firmness.
- Once the first layer of cookies has been laid out, cover with 1/2 of mascarpone cream. (This recipe makes a tiramisu with 2 layers of lady fingers and 2 layers of cream, but if you use a smaller dish, you may be able to get a 3 layer dessert). Repeat with remaining lady fingers and mascarpone cream.
- Cover with plastic wrap and refrigerate for at least 6 hours, so the flavors could settle..
- When ready to serve, dust with cocoa powder, cut and serve.
Video
Notes
!Raw Eggs : This recipe contains raw eggs. I suggest caution when consuming row or slightly cooked eggs. To reduce risk I recommend the use of fresh, properly refrigerated eggs. You might want to wash and dry your eggs, before you crack them and separate egg yolks from egg whites. This reduces the risk of salmonella and other food-borne illness. You might want to use eggs that have been pasteurized or treated with a different method to destroy salmonella.
!This recipe makes a tiramisu with 2 layers of lady fingers and 2 layers of cream, but if you use a smaller dish, you may be able to get a 3 layer dessert.
!Mascarpone cheese, needs to be at room temperature, but not melted, take out of the fridge at least 30 minutes before use
!This recipe makes a tiramisu with 2 layers of lady fingers and 2 layers of cream, but if you use a smaller dish, you may be able to get a 3 layer dessert.
!Mascarpone cheese, needs to be at room temperature, but not melted, take out of the fridge at least 30 minutes before use
Nutrition
Calories: 462kcal | Carbohydrates: 29g | Protein: 12g | Fat: 32g | Saturated Fat: 18g | Cholesterol: 265mg | Sodium: 136mg | Potassium: 96mg | Sugar: 4g | Vitamin A: 1190IU | Calcium: 116mg | Iron: 2mg