Authentic Tiramisu for Christmas dessert

By Cooking With Ayeh · 40 min

Ingredients

Instructions

1. Brew the coffee, pour it into a deep bowl, add ¼ cup of the sugar, stir, and chill in the fridge until cold.
2. Separate the egg whites from the yolks into two bowls.
3. Whip the egg whites on medium speed with an electric mixer until stiff peaks form, then set aside. Do not overbeat.
4. Add the remaining ¼ cup sugar to the yolks and whisk with the electric mixer. Add the mascarpone and whisk until creamy. Do not overwhip.
5. Gently fold the whipped whites into the cream with a spatula, working slowly from the bottom of the bowl upwards.
6. Dip one savoiardi biscuit at a time into the cold coffee mixture for no more than 2 seconds, until fully soaked.
7. In a dish of about 13 x 9 inches (30 x 22 cm), place the soaked biscuits side by side in a single layer covering the whole base, 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, one at a time, and lay them in a single layer over the cream.
10. Spread the rest of the cream evenly over the top.
11. Cover with plastic wrap and refrigerate for at least 8 hours, or preferably overnight.
12. Before serving, leave at room temperature for 5-10 minutes. Dust with cacao powder through a fine sieve and grate chocolate on top if you like, then slice and serve.

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

More recipes with

EggChocolateDark chocolateMascarpone cheeseLadyfinger