Tiramisu - Authentic Recipe!

Method8 steps

1. 1

   Step 1: Place 4 egg yolks and 3 egg whites in separate bowls, keeping yolk out of the whites. Whisk the yolks with 3 tablespoons of the sugar until pale and thick. Add all 500 g mascarpone and whisk until smooth and creamy. Set the yolk-mascarpone mixture and separate whites aside.

   Uses 4 egg yolks, at room temperature · 3 egg whites, at room temperature · 3 tablespoons sugar for yolks, half the stock · 500 g mascarpone

2. 2

   Step 2: Clean and dry the beaters thoroughly before whisking the reserved whites. Any yolk or fat on them can stop the whites forming stiff peaks.

3. 3

   Step 3: With the clean beaters, whisk the 3 reserved whites until frothy. Add the remaining 3 tablespoons sugar and whisk until stiff and glossy, without overwhipping.

   Uses 3 separated raw egg whites · Remaining 3 tablespoons sugar for whites, half the stock

4. 4

   Step 4: Gently fold the whipped whites into the yolk-mascarpone mixture in three additions, beginning with about one third and then folding in the rest one third at a time, until fully incorporated.

   Uses Whipped whites and sugar, all used in three additions · Yolk, sugar and mascarpone mixture

5. 5

   Step 5: Mix all 230 ml cooled strong coffee with the 4 tablespoons coffee liqueur if using in a shallow bowl. Quickly dip just enough Savoiardi for the first layer, turning each for about 2–3 seconds total to wet both sides without making it soggy. Keep the remaining dry biscuits and dipping liquid for the second layer.

   Uses 230 ml strong brewed coffee, cooled · 4 tablespoons coffee liqueur, optional · Enough dry Savoiardi for first layer, from about 24 total

6. 6

   Step 6: Lay the dipped first-layer biscuits in an 8 × 10 inch glass or ceramic dish in an even layer. Break some biscuits to fit if needed.

   Uses First layer of coffee-dipped Savoiardi

7. 7

   Step 7: Spread half of the prepared mascarpone cream evenly over the first biscuit layer. Sprinkle all 3 tablespoons grated dark chocolate over this middle layer.

   Uses Fitted first biscuit layer · Half of the mascarpone cream for first layer · 3 tablespoons grated dark chocolate

8. 8

   Step 8: Dip the remaining Savoiardi briefly in the remaining coffee mixture and arrange a second layer over the chocolate. Spread the remaining half of the mascarpone cream on top and dust with the tablespoon cocoa powder (1 tablespoon). Refrigerate for 6–8 hours, or overnight, before serving in 8 portions.

   Chill tiramisu before serving · 480 minUses First biscuit and cream layer with grated chocolate · Remaining dry Savoiardi for second layer · Remaining coffee dipping mixture · Remaining half of the mascarpone cream for second layer · 1 tablespoon cocoa powder