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Classic Italian Tiramisu

Course Dessert
Prep Time 20 minutes
Servings 10

Ingredients

**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

Instructions

*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!

Notes

  • 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.