Original Italian Tiramisu5 (3)
Ladyfingers, coffee, and mascarpone cream, Tiramisu is a heavenly dream. I have learned this recipe on my trip to Italy from a true Italian chef!
ORIGINAL ITALIAN TIRAMISU
Cuisine: ItalianDifficulty: Easy8
servings20
minutes2
hours2
hours20
minutesGet ready to indulge in the rich and decadent flavors of one of Italy's most beloved desserts: Tiramisù. With its layers of creamy mascarpone cheese, rich espresso-soaked ladyfingers, and a dusting of cocoa powder, this classic Italian dessert is a true feast for the senses.
Turns out it is easy to make at home! I can promise you will stop ordering this dessert in restaurants 😉
Ingredients
Egg yolks 5 pcs
Sugar 10 tablespoons
Mascarpone 750 gr
Savoiardi biscuits 24 pcs
Espresso 300 ml
Unswetened cocoa powder to sprinkle
Whisky tumblers or little glass bowls 8 pcs (depending on the size, you will have more or less portions in the end)
Directions
- Prepare espressos, pour into a wide bowl and put in the fridge.
- Put the yolks into a big bowl.
- Add mascarpone cheese, sugar and beat wit a wire whisk or rotating beater till the cream becomes smooth and without any lump.
- Build the first portion of tiramisu:
- Dip one Savoiardi biscuit into coffee and make 4 half-turns very fast (0.5 sec per turn)
- Break the biscuit into 2 halfs with hands and put it into the bowl
- Add one spoon of mascarpone
- Repeat this layer (biscuit + cream) another 2 times pushing every time the Savoiardi on the cream to let it adhere to the cream. In total, each serving would have 3 biscuits and 3 layers of mascarpone.
- You can use a pastry bag with nozzles to decorate the last mascarpone layer.
- Repeat the same for the remaining portions.
- Put the tiramisù portions in the fridge for ~2 hours but never overnight!
- When it's time to serve, sprinkle every tiramisù with cocoa powder. Serve cold.
Tips & Tricks
- Do not leave tiramisù in the fridge overnight as the biscuits will soak too much liquid.