How to Make Authentic Italian Tiramisu

By Vincenzo's Plate · 30 min

Ingredients

Instructions

1. Separate the 5 eggs, putting the yolks and whites into two clean bowls.
2. Beat the yolks on medium speed for about 20 seconds, then raise to high and whisk until pale and creamy.
3. Add 1 tablespoon of sugar to the yolks and keep mixing, scraping the bowl, until the bubbles disappear and the mixture thickens.
4. Add the mascarpone to the yolk mixture and mix on medium, then slightly faster, until smooth and velvety. Set aside.
5. In the second bowl, beat the egg whites on medium until foamy. Add the remaining 4 tablespoons of sugar gradually, one tablespoon at a time, mixing well after each. Then beat on high for about 2 minutes until creamy and glossy but not overly bubbly.
6. Gently fold the whites into the mascarpone mixture with a spatula, moving slowly to keep the cream light and fluffy.
7. Dip each Savoiardi biscuit flat into the espresso for about 3 seconds in total, soaking both sides without making them soggy. Place each one sugar-side down in the tray.
8. Fill the tray bottom completely with biscuits, filling gaps with small pieces. Spread a generous layer of cream over them, smoothing corner to corner, then sift cocoa powder evenly over the cream until fully covered.
9. Repeat with a second biscuit layer in the same direction as the first, then repeat the cream and cocoa layers until the tray is full.
10. For the final layer, dip the biscuits again, spread the remaining cream on top, and gently shake the tray to settle and smooth the layers. Dust generously with cocoa until no white shows.
11. Cover with plastic wrap and refrigerate overnight to set.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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