The classic Tiramisu’ is among the most loved, imitated and envied desserts of Italian tradition. Tiramisu’ is a true masterpiece of gluttony.
Layers of Savoiardi biscuits ( Italian Ladyfingers) soaked in coffee and filled with delicious mascarpone cream.
If you search on the internet for a tiramisu’ recipe, you find that everyone has their own way of doing it, often adding ingredients that have nothing to do with the authentic Italian recipe.
There are many recipes of tiramisu’ such as strawberry, chocolate, and others.
But if we talk about the classic tiramisu’ recipe know that includes just a few ingredients, mascarpone, fresh eggs, sugar, ladyfingers, coffee, cocoa powder and a dash of marsala wine or dark rum to balancing the taste.
To prevent the tiramisu’ from becoming too sweet and cloying, the authentic Italian recipe requires that the coffee must be without sugar and to finish the dessert you must sprinkle it with unsweetened cocoa, perfect to create the right contrast with the sweet of the cream.
In the authentic Italian tiramisu’ recipe, unfortunately, the raw eggs are present, and we know that using raw eggs is not safe, because “salmonella” bacteria could be present in the eggs. The only way to eliminate the bacteria is to pasteurize them.
Using pasteurized eggs is very important for your safety!
Besides the classic tiramisu recipe, I also propose the Italian tiramisu’ recipe made with pasteurized egg yolks.
I assure you will have a tiramisu’ identical to the classic one, or even better!
Finally, consider that you can prepare the classic tiramisu’ in a baking dish or in single-serving bowls.
- 5 Fresh Eggs
- 500 gr. Mascarpone
- 200 gr. Sugar
- 300 gr. Savoiardi biscuit ( Italian Ladyfingers )
- 250 gr. Espresso or Moka Coffee
- 70 gr. Marsala wine or Dark Rum
- Unsweetened Cocoa Powder
- Prepare the coffee, then add the Marsala wine or rum and set aside to cool.
- Separate the egg yolk from the egg whites.
- Place the egg yolk, sugar, into the mixer bowl, whisk the egg yolk with the sugar, using either a stand mixer or electric whisk for about 8-10 minutes until you have a pale, swollen and fluffy mixture.
- Add the mascarpone spoon by spoon and mix together to obtain a smooth cream.
- Transfer the cream into a large bowl and set aside in the refrigerator.
- Place the white eggs into the mixer bowl and whip the egg whites until stiff peaks.
- Fold gently the egg whites to the mascarpone cream from the bottom to the top.
- Pour a thin layer of mascarpone cream into an 8-inch square glass baking dish.
- Soak the ladyfingers in the coffee mixture briefly ( 1 second ), don’t let them get soggy, it will ruin the dessert
- Set your baking dish up with a layer of the coffee soaked ladyfingers.
- Then add your first layer of tiramisu cream. Use half of your mixture and spread it evenly.
- Add a second layer of coffee-soaked ladyfingers
- Add the remainder of the tiramisu cream and spread evenly.
- Refrigerate for at least 8 hours, better overnight.
- Before serving, dust the tiramisu' with Unsweetened Cocoa Powder