Authentic Italian Tiramisu
A simple recipe for an authentic Italian Tiramisu, made with eggs (no cream!). Follow my instructions for a light and creamy Tiramisu
Servings: 9
Equipment
- 1 20cm square serving dish or equivalent oval or rectangle
Ingredients
- 350 g Savoiardi biscuits lady finger biscuits
- 500 g Mascarpone
- 1½ cups Espresso, cooled 3 long shots of coffee, or very strong instant coffee
- 2 tbsp Coffee liqueur *optional I use Kahlua
- 4 Eggs separated
- 100 g Pure icing sugar powdered sugar
- 2 tbsp Cocoa powder dutch process, for a fuller, smoother flavour
- 30 g Dark chocolate grated or finely chopped
Instructions
- Separate the eggs, placing the yolks in one medium bowl and the whites in a separate bowl that will allow for the egg whites to expand when whipped (medium-large bowl)
- Add the icing sugar to the yolks, then mix with an electric hand mixer on medium-high speed for 2 minutes, until pale and creamy.
- Fold the mascarpone into the egg yolk mixture. You don't need to be too gentle -mix until it's smooth
- Swap to an whisk attachment on your hand mixer and beat the egg whites on medium speed until it reaches stiff peaks
- Now fold one third off the beaten egg whites into the mascarpone mixture. Continue with the remaining egg whites, folding in a third at a time. Be careful not to overbeat it, as you want to keep the air in the mixture
- Add the liqueur to your cooled coffee, then dip one lady finger biscuit at a time into the coffee mixture, then begin lining the base of your 20cm x 20cm dish with a single layer of biscuits. Continue this until you've lined the bottom of your dish (this should be half of your lady finger biscuits)
- Take your mascarpone mix and spread about 1/3 of it over your lady finger biscuits.
- Now make another layer of coffee-soaked lady finger biscuits
- Top this with the remaining mascarpone mixture, then cover with plastic wrap and refrigerate overnight.
- For best results, sprinkle your Tiramisu with a very generous layer of cocoa, followed by the grated chocolate an hour or 2 before serving, or just before transporting it.
Notes
Tips for a delicious Tiramisu
- make sure your coffee has cooled to room temperature, or it will dissolve the biscuits very quickly
- when dunking your lady finger biscuits, it's just a quick in, flip over, then out. Don't leave them in the coffee mixture for a long time, or they will dissolve
- If you think the biscuits are a little to big to fit into your serving bowl, don't worry. Once you've dunked them, they become easier to smoosh into place
- If you are going to grate chocolate over your Tiramisu, keep the chocolate in the fridge. It's easier to grate when it's cold. And throw a few little chunks on there as well -the texture is the best!