AUTHENTIC TIRAMISU RECIPE FROM ITALY

Prep Time: 30 mins | Total Time: 30 mins

I always love Tiramisu and to learn how to whip up an authentic Tiramisu is such a blast! Tiramisu is an amazing dessert perfect for every occasion.

Ingredients

2 c. espresso, brewed and cooled – Instant is fine: Caffe D’Vita Imported Instant Espresso

5 cups/1250 g. of Mascarpone

1 lb Savoiardi Ladyfingers

4 tablespoons Ghirardelli Unsweetened Cocoa

5 tablespoons white sugar C&H Sugar

5 eggs, separated (yolks only)

HOW TO MAKE AUTHENTIC TIRAMISU RECIPE FROM ITALY

Step 1: After making the espresso, set it aside to cool.

Step 2: To a mixing bowl, separate the eggs and add only the yolk. Add the sugar and whisk well by hand until the sugar has completely dissolved. Make sure not to whip the eggs. Remember that we are not trying to get volume, but only to dissolve the sugar.

Step 3: To the mixing bowl, slowly add the mascarpone, mixing until everything is combined. At this point, the cream should be light yellow and not runny. Make sure to avoid overmixing.

Step 4: For this recipe, you can use Kahlua or any other liquor. To the cooled espresso, add 1 shot glass (adjust according to taste) of your preferred liquor/Kahlua. My go-to alternative is Kahlua flavoring because it does not contain any alcohol, but you get the same taste.

Step 5: Ready the ladyfingers and your dish. For this recipe, I use a Pyrex 3-quart baking dish. Start dipping the ladyfingers into the espresso about three pieces at a time. You want the ladyfingers to be soft and covered in espresso, but not falling apart. Into the dish, lay the ladyfingers in a row and snuggle them up next to each other, filling the whole pan with a layer of ladyfingers.

Step 6: On top of the ladyfingers, add half of the mascarpone mixture. To make an even layer, smooth out the mascarpone mixture. Make sure to avoid putting too much pressure on the mascarpone, or the ladyfingers will break apart.

Step 7: Do the same steps. Add another layer of the ladyfingers on top and spread another half of the mascarpone over.

Step 8: Sprinkle the final layer with cocoa powder. Tent the dish using plastic wrap and place it in the fridge for at least 4 hours to set.

Sourse- misscooker.com