Authentic Italian Tiramisu

By Cooking With Ayeh · 40 min

Ingredients

Instructions

1. Brew the coffee, pour it into a deep bowl, stir in ¼ cup of the sugar, and chill it in the fridge until cold.
2. Separate the egg whites and yolks into two bowls.
3. Whip the egg whites on medium speed until stiff peaks form, then set aside. Do not over-beat.
4. Whip the egg yolks with the remaining ¼ cup sugar, then add the mascarpone and whip until creamy. Do not over-whip.
5. Gently fold the whipped egg whites into the mascarpone mixture with a rubber spatula, working slowly from the bottom of the bowl upward.
6. Dip each savoiardi into the cold coffee for no more than 2 seconds, until fully soaked.
7. Line the bottom of a large Pyrex dish (about 13 x 9 in / 30 x 22 cm) with the soaked biscuits in a single layer, breaking some in half if needed to fit.
8. Spread just under half of the cream evenly over the biscuits.
9. Dip the remaining biscuits in the coffee and layer them in a single layer over the cream.
10. Spread the remaining cream over the top and smooth it into an even layer.
11. Cover with plastic wrap and refrigerate for at least 8 hours, ideally overnight.
12. Before serving, leave it out at room temperature for 5 to 10 minutes. Dust with cacao powder through a fine sieve and add grated dark chocolate if you like, then slice.

Summarized from Cooking With Ayeh's video. Watch it for the details.

More recipes with

EggChocolateDark chocolateMascarpone cheeseLadyfinger