How To make Authentic Italian Tiramisu Recipe

 Italian Tiramisu Recipe 


·         3 large egg yolks, cold
·         1 cup powdered sugar, sifted (120g)
·         2 1/4 cups mascarpone, cold (500g)
·         27-36 ladyfingers (hard ones)
·         1/2 cup espresso or strong coffee, cold (120ml)
·         1/4 cup unsweetened cocoa powder (21g)


1.    In a large mixing bowl using a handheld or stand mixer fitted with a whisk attachment, beat egg yolks and sugar on medium-high speed until white and creamy and sugar is completely dissolved, for about 2-3 minutes. 
2.    Add mascarpone and mix until smooth and creamy, for about 2-3 minutes.
3.    Dip ladyfingers on both sides quickly into coffee and arrange about 9-12 ladyfingers on the bottom of a 9x7x3 or 8x8x3 inches casserole. 
4.    Spread about 1/3 of the mascarpone cream on top. Repeat two more times, ending up with a layer of mascarpone cream on top. 
5.    Wrap casserole with plastic wrap tightly that no air or smell from the fridge can go inside the Tiramisu. Refrigerate at least 4 hours or preferably overnight. Dust with cocoa on top just before serving. Store leftovers in the fridge up to 3 days.

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