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Best Classic Italian Tiramisu Recipe

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4 from 6 reviews

  • Author: Molly
  • Total Time: 6 hours 25 minutes (including chilling time)
  • Yield: 8 servings
  • Diet: Low Salt

Description

This BEST Classic Italian Tiramisu Recipe offers an authentic, creamy, and fluffy dessert, perfectly balancing mascarpone cheese, coffee-soaked ladyfingers, and a dusting of cocoa powder. With two options for the mascarpone cream—using either whipped heavy cream or a meringue made from egg whites—this recipe is adaptable and delivers the quintessential Italian dessert experience that is both elegant and easy to prepare.

Ingredients

Mascarpone Cream Ingredients

  • 16 oz Mascarpone cheese (450g), cold from the fridge (Galbani recommended)
  • 4 egg yolks
  • 2/3 cup granulated or caster sugar (133g), divided if using egg whites
  • 1 tsp vanilla extract
  • 1/4 tsp salt
  • 1 1/2 cup heavy cream, chilled (360g) OR 4 egg whites

Tiramisu Assembly Ingredients

  • 30-36 ladyfingers
  • 1 1/2 cup strong black coffee, room temperature (360g)
  • 2 tbsp cocoa powder to dust

Instructions

  1. Prepare Mascarpone Cheese: Whisk the mascarpone cheese on medium speed for 30-60 seconds until creamy. Scrape the bowl and set aside.
  2. Make the Egg Yolk Mixture: In a heat-proof bowl, combine egg yolks and 2/3 cup sugar (or 1/3 cup if using egg whites). Set this bowl on top of a saucepan with 1-2 inches of boiling water (double boiler), ensuring water does not touch the bowl. Whisk on medium-high speed for exactly 2 minutes until light and fluffy, then remove from heat.
  3. Combine Egg Yolk Mixture with Mascarpone: Pour the egg yolk mixture onto the mascarpone cheese, add salt and vanilla, then whisk on medium speed just until combined. Scrape the bowl halfway through, taking care not to overmix to avoid graininess.
  4. Option 1 – Whip Heavy Cream: In a separate bowl, whip chilled heavy cream until medium stiff peaks form, just holding shape without overwhipping.
  5. Fold Whipped Cream into Mascarpone Mixture: Add the whipped cream in 2-3 additions, folding gently with a rubber spatula to keep the mixture light and airy.
  6. Option 2 – Prepare Meringue from Egg Whites (Alternative): In a clean bowl, whisk the 4 egg whites with remaining 1/3 cup sugar over the double boiler, whisking steadily until the mixture reaches 160°F (5-8 minutes). Remove from heat and continue whisking until a glossy, stiff meringue forms.
  7. Fold Meringue into Mascarpone Mixture: Gently fold the meringue in 2-3 additions into the mascarpone mixture, preserving as much air as possible for an airy texture.
  8. Prepare Coffee Dip: Pour the room temperature strong black coffee into a wide bowl. Quickly dip each ladyfinger on each side—a very brief dip to avoid sogginess.
  9. First Ladyfinger Layer: Arrange a layer of coffee-soaked ladyfingers in the bottom of an 8×9.5″ rectangular dish evenly.
  10. First Cream Layer: Spread half of the mascarpone cream evenly over the ladyfingers.
  11. Second Ladyfinger Layer: Repeat with another layer of soaked ladyfingers.
  12. Second Cream Layer: Top with the remaining mascarpone cream, smoothing the surface.
  13. Chill to Set: Cover the dish and refrigerate for at least 6 hours, preferably overnight for best texture and flavor development.
  14. Serve: Before serving, sift cocoa powder evenly over the top. Cut into slices and enjoy the classic Italian tiramisu!

Notes

  • Use cold mascarpone and heavy cream for the best texture and stability.
  • If using egg whites, ensure they reach 160°F to safely prepare the meringue.
  • Dipping ladyfingers quickly in coffee prevents sogginess but infuses flavor.
  • Refrigeration for 6 hours or overnight allows flavors to meld and the dessert to set perfectly.
  • Use strong black coffee without sugar or milk to maintain the authentic flavor balance.
  • Galbani mascarpone is recommended for authentic Italian flavor and quality.
  • Prep Time: 25 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: Italian

Find it online: https://recipeglimpse.com/best-classic-italian-tiramisu-recipe/