BEST Classic Italian Tiramisu Recipe

BEST Classic Italian Tiramisu Recipe

from freshrecipehub.com
Dessert
390 min
8 servings
430 kcal / serving

This BEST Classic Italian Tiramisu recipe delivers a luscious and authentic dessert featuring creamy mascarpone, delicate ladyfingers soaked in strong coffee, and a fine dusting of cocoa powder. Perfectly balanced between rich and light, this no-bake tiramisu is ideal for special occasions or an indulgent treat at home.

Ingredients

  • 16 ozmascarpone cheese (450g), cold from the fridge
  • 4egg yolks
  • ⅝ cupgranulated or caster sugar (133g)
  • 1 tspvanilla extract
  • ¼ tspsalt
  • 1 ½ cupheavy cream, chilled (360g)
  • 16 ozmascarpone cheese (450g), cold from the fridge
  • 4egg yolks
  • ⅝ cupgranulated or caster sugar (133g), divided into two 1/3 cup portions
  • 1 tspvanilla extract
  • ¼ tspsalt
  • 4egg whites
  • 30ladyfingers
  • 1 ½ cupstrong black coffee, room temperature (360g)
  • 2 tbspcocoa powder, for dusting

Directions

  1. 1

    Whisk the mascarpone cheese on medium speed for 30-60 seconds until creamy, then set aside. In a heat-proof bowl placed over simmering water (double boiler), whisk the egg yolks and 2/3 cup sugar on medium-high speed for exactly 2 minutes until light and fluffy. Remove from heat, then combine this mixture with mascarpone, salt, and vanilla, whisking gently. Separately, whip the chilled heavy cream to medium stiff peaks and fold it into the mascarpone mixture in 2-3 additions carefully to keep it airy.

  2. 2

    Whisk mascarpone cheese until creamy and set aside. Using the double boiler, whisk egg yolks with 1/3 cup sugar for 2 minutes until fluffy. Combine with mascarpone, salt, and vanilla. In a clean bowl over the double boiler, whisk egg whites with remaining 1/3 cup sugar until the mixture reaches 160°F (71°C) following meringue formation. Fold this meringue gently into the mascarpone mixture in 2-3 additions, preserving the light texture.

  3. 3

    Pour the room temperature coffee into a wide bowl. Quickly dip each ladyfinger briefly on both sides and layer them in the bottom of an 8×9.5″ rectangular dish. Spread half the mascarpone cream evenly atop the ladyfingers. Repeat with another soaked ladyfinger layer and the remaining mascarpone cream.

  4. 4

    Cover the dish and refrigerate for at least 6 hours, or preferably overnight, to set and allow flavors to meld.

  5. 5

    Before serving, sift the cocoa powder evenly over the top. Cut into slices and enjoy the creamy, rich tiramisu.