Classic Italian Tiramisu
Posted on August 16, 2025
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.
