Classic Italian Tiramisu Recipe
Traditional take on Italy's most beloved dessert
Equipment
- 1 Mixer
Ingredients
- 5 eggs separated (yolks from whites)
- 100 grams sugar (50 gr to be used with the whites and 50 gr to be used with the yolks)
- 500 grams mascarpone (room temperature)
- savoiardi (ladyfinger biscuits)
- fresh espresso (cooled)
- unsweetened dark cocoa powder (for dusting, added just before serving)
Instructions
- Beat egg whites + 50g sugar until thick and firm.
- In the same bowl, beat yolks + 50g sugar until creamy.
- Add mascarpone to yolk mixture and blend until smooth.
- Gently fold in the meringue (egg whites) using a spatula with a top-to-bottom motion.
- Dip the biscuits quickly into the cooled espresso and layer them in a tray or make individual dessert bowls.
- Cover each layer of biscuits with a generous amount of mascarpone cream.
- Repeat layers and finish with a thick top layer of cream (this step is optional; the original tiramisu takes just one layer of biscuits, cream, and cocoa).
- Cover and refrigerate for at least 4 hours or overnight.
- Just before serving, sprinkle generously with unsweetened dark cocoa powder.
- Store in the fridge for 2 to 3 days—flavor deepens beautifully over time.
Nutrition
Calories: 350kcal
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