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BEST Classic Italian Tiramisu Recipe

BEST Classic Italian Tiramisu Recipe
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★★★★★

5.1 from 24 reviews

This classic Italian tiramisu recipe offers a rich, creamy, and airy dessert that perfectly balances espresso-soaked ladyfingers with a luscious mascarpone cream. Made traditionally with egg yolks, mascarpone cheese, heavy cream or egg whites, and dusted with cocoa powder, this no-bake dessert is elegant, indulgent, and an irresistible treat for any occasion.

Ingredients

Scale

Mascarpone Cream (Option 1 – Heavy Cream)

  • 16 oz (450g) Mascarpone cheese, cold from the fridge
  • 4 egg yolks
  • 2/3 cup (133g) granulated or caster sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 cup (360g) heavy cream, chilled

Mascarpone Cream (Option 2 – Egg Whites)

  • 16 oz (450g) Mascarpone cheese, cold from the fridge
  • 4 egg yolks
  • 1/3 cup (67g) granulated or caster sugar (for yolks)
  • 1/3 cup (67g) granulated or caster sugar (for egg whites)
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 4 egg whites

Assembly

  • 30–36 ladyfingers
  • 1 1/2 cup (360g) strong black coffee, room temperature
  • 2 tbsp cocoa powder, for dusting

Instructions

  1. Prepare Mascarpone Cream with Heavy Cream: Whisk the mascarpone cheese on medium speed for 30-60 seconds until creamy. Set aside. In a heat-proof bowl over a double boiler, whisk egg yolks with 2/3 cup sugar on medium-high speed for exactly 2 minutes until light and fluffy; avoid overmixing to prevent graininess. Combine the egg yolk mixture with mascarpone cheese, vanilla, and salt, whisking gently until just combined. In a separate bowl, whip cold heavy cream to medium stiff peaks and fold it gently into the mascarpone mixture in 2-3 additions, keeping it light and airy.
  2. Prepare Mascarpone Cream with Egg Whites: Whisk the mascarpone cheese until creamy and set aside. Using a double boiler, whisk egg yolks with 1/3 cup sugar for 2 minutes until fluffy. Combine with mascarpone, vanilla, and salt, whisking lightly. In a separate, clean bowl, whisk egg whites with remaining 1/3 cup sugar over the double boiler until the mixture reaches 160°F (71°C) for 5-8 minutes. Continue whisking off heat until stiff, glossy meringue forms. Fold meringue gently into the mascarpone mixture in 2-3 additions, maintaining airiness.
  3. Dip Ladyfingers: Pour the cooled strong black coffee into a wide bowl. Quickly dip each ladyfinger on both sides briefly to absorb coffee without becoming soggy.
  4. Layer the Tiramisu: Arrange a layer of soaked ladyfingers evenly at the bottom of an 8×9.5″ rectangular dish. Spread half of the mascarpone cream mixture evenly over the ladyfingers. Repeat with another layer of soaked ladyfingers, then top with the remaining mascarpone cream.
  5. Chill the Tiramisu: Cover the assembled tiramisu and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and set.
  6. Serve: Before serving, evenly sift cocoa powder over the top. Cut into slices and serve chilled.

Notes

  • For safety, if using raw eggs, ensure they are fresh and sourced from a trusted supplier. Alternatively, pasteurized eggs can be used.
  • Avoid overmixing the egg yolk mixture to prevent graininess in the cream.
  • Do not soak ladyfingers for too long to avoid sogginess; a quick dip on each side is sufficient.
  • This recipe can be made a day ahead and refrigerated overnight for best flavor and texture.
  • You can choose to make tiramisu with either whipped heavy cream or a meringue made from egg whites, according to your preference.

Nutrition

Keywords: classic tiramisu, Italian dessert, mascarpone tiramisu, no-bake tiramisu, coffee dessert

Find it online: https://www.sanacooks.com/best-classic-italian-tiramisu-recipe/