Italian Tiramisu Recipe (Authentic):
True Tiramisu Recipe. Every bite of Italian Tiramisu Recipe (Authentic) transports you to Italy. Given that it contains coffee, this traditional Italian delicacy is a “pick-me-up.” Make it with MORE and serve it to your family and friends.
Italian Tiramisu the way it’s traditionally served! This dessert is creamy, light, and delectable, and it only needs six ingredients to make it! You can find this traditional Italian tiramisu recipe in homes and eateries throughout Italy.You’ll adore the mascarpone and egg cream’s luxuriously silky texture.
This dish is creamy and light with the perfect amount of coffee flavor. Coffee taste is absorbed by the crisp savoiardi biscuits, which provide the ideal “pick-me-up” throughout the day. One of my all-time favorite sweets is it. After savoring a traditional Italian supper of Real Lasagna Bolognese or Homemade Ravioli, Tiramisu is the ideal dessert.
- 5 eggs
- 5 tablespoons of white sugar
- 1 lb of mascarpone
- 3 cups of room temperature coffee
- 30 ladyfingers
- unsweetened cocoa powder for dusting
- Obtain a 8×12-inch baking dish with a 3-inch height and set it aside.
- Prepare the coffee and place it in a dish deep enough to submerge the biscuits.
- Egg yolks and whites should be separated, and no yolk should be visible when whipping the whites.
- The egg whites should be put in a mixer. Whip the egg whites for about five minutes, or until soft peaks form, starting at the lowest speed possible and gradually increasing to medium speed. It should be kept in the refrigerator until used.
- Egg Yolks: Add the egg yolks to the mixer, along with the sugar, and beat on low speed for about 3 minutes, or until well incorporated and creamy.
- Mascarpone: Add the cheese in two or three additions, alternating with the yolk mixture. Mix at low to medium speed until thoroughly blended and even.
- At a time, fold 1/3 of the egg whites into the mascarpone cream mixture. To ensure that your egg whites maintain their fluffiness, carefully fold it in with a spatula from the bottom to the top.
- In the meantime, briefly dip each side of the ladyfinger cookies for approximately a second into the coffee or hot chocolate. If you soak the lady fingers too much, your tiramisu will become too wet. Your biscuits should soak up enough liquid to give them taste and moisture.
- Gently and evenly distribute half of the prepared mascarpone cream over the ladyfinger foundation. Use a spatula or large spoon to assist you with this.
- Continue letting the ladyfingers soak in the coffee. Once the cream is completely spread, pile them on top.
- Last but not least, evenly distribute the remaining mascarpone cream over the ladyfingers. Place the tiramisu in the refrigerator and let it sit for at least six hours, preferably overnight. Sprinkle cocoa powder over the dish just before serving, and enjoy!