Tiramisu — Easy Authentic Italian Recipe
Authentic Italian tiramisu made with espresso-soaked savoiardi (ladyfingers) and a mascarpone cream using pasteurized yolks and whites, finished with cocoa powder and chilled before serving.
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Piatto Recipes- •250 ml Espresso coffeeBrewed espresso; about 5 regular espressos (approx. 250–260 ml)
- •500 grams MascarponeSoftened/whipped until smooth
- •80 g Pasteurized egg yolks
- •70 g SugarFor yolks
- •120 g Pasteurized egg whites
- •30 g SugarFor whites
- •Savoiardi ladyfingersEnough for 2 layers in a shallow dish; dip briefly in coffee
- •Cocoa powderFor dusting the top
- 1
Brew the coffee for soaking the savoiardi: espresso (about 5 regular espressos, roughly 250–260 ml).
- 2
Whip/soften the mascarpone (500 g) until smooth and soft.
- 3
Spread a thin layer of mascarpone on the bottom of the dish/mold to help with unmolding later.
- 4
Whip pasteurized egg yolks (80 g) with sugar (70 g) until pale yellow and ribboning.
- 5
Whip pasteurized egg whites (120 g) with sugar (30 g) to a soft, spoonable consistency (not overly firm).
- 6
Combine: mix yolk mixture into mascarpone to smooth it out, then gently fold in the whipped whites to avoid deflating.
- 7
Assemble first layer: quickly dip savoiardi in espresso for about 1 second per side (2 seconds max total), flipping halfway, then arrange snugly in a shallow dish.
- 8
Spread a layer of mascarpone cream (custard) over the first savoiardi layer.
- 9
Assemble second layer: rotate the dish 90° and repeat dipping and layering savoiardi for the second layer.
- 10
Top with remaining mascarpone cream; refrigerate at least 4 hours, preferably overnight, to firm up.
- 11
Dust the surface generously with cocoa powder, then refrigerate. Before serving, dust again if the cocoa has been absorbed; optionally dust individual plated slices.
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Takes about 2 minutes — no account needed
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