Tiramisu (Authentic Italian with Easy Steps)
Here's how to make authentic Tiramisu with delicious layers of coffee soaked ladyfinger biscuits and creamy mascarpone. Its an Italian classic for a reason!
Servings: 12 pieces
Calories: 343kcal
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Ingredients
- 30 savoiardi biscuits
- 4 organic eggs *if you prefer not to use raw eggs, see notes
- 17.5oz / 500g mascarpone cheese (preferably at room temperature)
- 1 ¼ cups black espresso coffee
- ½ cup sugar
- Garnish - cacao powder and dark chocolate *optional
Instructions
- Brew the coffee and pour into a deep bowl. Add ¼ cup of the sugar, stir and allow it to cool in the fridge
- Separate the egg whites from the yolks in two separate bowls
- Whip the egg whites with an electric mixer on medium speed until stiff peaks form and set aside (don't over-beat!)
- Add the remaining ¼ cup sugar to the egg yolks and whip using the electric mixer
- Add the mascarpone cheese and whip again until you've reached a nice creamy mixture (don't over-whip)
- Pour the whipped egg whites into the bowl and using a rubber spatula gently fold into the cream (do this slowly and fold through gently, from the bottom of the bowl upwards)
- One at a time, dip a savoiardi biscuit into the coffee mixture (it should be cold) until fully submerged for 2 seconds at maximum
- Using a large pyrex dish (approx 13 x 9 inches / 30 x 22 cm) in size, Place the soaked biscuit into the dish on the edge of one side. Keep repeating the above step and place the biscuits next to each other in a single layer. They should cover the whole bottom of the dish. If needed, break some biscuits in half to fit them in depending on your dish - (refer to photos)
- Add in just under half of the cream straight on top of the biscuits. Using a spatula or the back of a spoon, gently smooth it out to an even layer so that all the biscuits are covered with a layer of cream
- Dip the remaining biscuits one at a time into the coffee. Layer them next to each other in a single layer on top of the cream
- Pour the remaining cream on top, and using a spatula/back of a spoon, gently smooth it out to an even layer so all biscuits are covered
- Cover with plastic wrap. Place in the fridge for at least 8 hours, or even better overnight
- When ready to serve, remove from the fridge and leave it out for 5 - 10 minutes at room temperature. Garnish with cacao powder using a mien mesh sieve along with grated chocolate *optionalSlice into pieces and enjoy your delicious authentic Tiramisu!!
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Notes
- Raw eggs - this recipe uses raw eggs, which are not recommended for pregnant women, young children and elderly individuals.
- Authentic tiramisu is made with organic raw eggs but if you prefer not to use raw eggs, or you cannot eat them, you can substitute the eggs with 2 cups of heavy cream. Simply whip up the heavy cream and fold it through the mascarpone mixture as per the recipe
Nutrition
Calories: 343kcal | Carbohydrates: 26g | Protein: 8g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 157mg | Sodium: 88mg | Potassium: 80mg | Fiber: 0.3g | Sugar: 8g | Vitamin A: 815IU | Vitamin C: 0.05mg | Calcium: 80mg | Iron: 1mg