Get ready for the ultimate tiramisu experience! This recipe is all you need for a perfect tiramisu that’s not only silky and creamy but also light and just sweet enough. We’ve got the ideal balance of cream to ladyfingers, ensuring a delightful treat without being too heavy or bitter.
Embark on a journey to create the classic Italian tiramisu with our complete guide. The creamy and light texture, coupled with the perfect sweetness level, allows the rich coffee flavor to shine through.
Classic Italian Tiramisu
**Mascarpone Cream:**
- 16 oz cold Mascarpone cheese (450g)
- 4 egg yolks
- ¾ cup sugar (165g – divide into 2 portions if using egg whites)
- 1 tsp vanilla
- Pinch of salt
- 1 ½ cups heavy cream (360g OR 4 egg whites)
**Assembly:**
- Approximately 30 ladyfingers
- 1 ½ cups strong black coffee
- 2 tbsp cocoa powder for dusting
*Option 1: Using Heavy Cream (Recommended)*
- Whisk mascarpone cheese until creamy.
- In a heat-proof bowl, whisk egg yolks and sugar over simmering water for 2 minutes. Add to mascarpone with salt and vanilla.
- Whip cold heavy cream until stiff peaks form. Gently fold into mascarpone mixture.
*Option 2: Using Egg Whites*
- Follow the same steps as Option 1 until whipping egg whites separately.
- Whisk egg whites and remaining sugar over simmering water until 160F. Fold into mascarpone mixture.
*Assembly and Serving:*
- Dip ladyfingers quickly into coffee and layer in a rectangular dish.
- Spread half of the mascarpone cream evenly.
- Repeat with another layer of soaked ladyfingers.
- Top with the remaining mascarpone cream.
- Refrigerate for at least 4 hours or overnight.
- Before serving, sift cocoa powder on top, cut into slices, and enjoy!
- This recipe ensures eggs are not used raw. If using pasteurized eggs, you can skip the double boiler.
- If using egg whites, ensure a clean bowl and whisk attachments to achieve the desired consistency.
