Tiramisu
The key to classic Italian Tiramisu is the texture: be sure to whip the egg whites until light and fluffy, fold them in gently, and only dip the cookies for a brief moment so they keep their shape.
Servings: 8 to 10
Equipment
- 11x7-inch or 9x9-inch pan
Ingredients
- 4 large eggs
- 1/4 cup (50g) granulated sugar
- 2 cups (454g) mascarpone cheese
- 1/2 cup (120ml) strong coffee or espresso (see note)
- 1 to 2 tablespoons dark rum amaretto, or brandy (optional)
- 24 (200g) store-bought ladyfinger cookies
- Cocoa powder, for dusting
Instructions
- Beat the egg whites to stiff peaks. Separate the egg whites and egg yolks into two large mixing bowls. Use a hand mixer in medium-high speed to whip the egg whites until stiff peaks form (when you pull up on the mixer the eggs hold their shape), about 4 minutes. Set aside.
- Whip the egg yolks and sugar. Add the sugar to the bowl with the egg yolks. Whip on medium-high speed until tripled in volume and pale yellow, about 4 minutes.
- Combine. To the yolk mixture, add the mascarpone and beat on medium-low speed until smooth. Add the egg whites and gently fold with a rubber spatula until just combined, being careful not to deflate the air.
- Assemble the tiramisu: Add the coffee to a wide shallow bowl. Optionally, stir in the liquor. Working one cookie at a time, dip half of the ladyfingers into the coffee, about 1/2-second per side, and arrange in a single layer in an 11x7-inch or 9x9-inch pan. Spread half of the mascarpone mixture over the ladyfingers.
- Layer. Dip the remaining ladyfingers in the coffee and arrange over the mascarpone cream. Spread the remaining mascarpone cream over the top.
- Chill: Cover the pan and refrigerate for at least 6 hours, preferably overnight.
- Serve: Dust the top of the tiramisu generously with cocoa powder, slice, and serve.
Notes
- Visit our shop to browse quality Mediterranean ingredients including olive oils, honey, jams, and spices.
- Storage: Cover and store in the refrigerator for 2 to 3 days.
- Best coffee to use: Most tiramisu recipes call for espresso, but most of us don’t have an espresso machine at home. While you could ask your nearest coffee shop to make 1/2 cup worth of espresso shots for you, I just brew an extra strong batch at home with my regular coffee maker or use a good quality espresso powder. Most households in Italy have a moka pot and the rich, espresso-like coffee it makes works perfectly in tiramisu. If you have a pod machine, you can use as many espresso pods as it takes to brew 1/2 cup. When I use espresso powder, I dissolve 2 tablespoons into 1/2 cup of hot water.
Nutrition
Calories: 434.8kcal | Carbohydrates: 27.5g | Protein: 10.2g | Fat: 30.5g | Saturated Fat: 17.6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2.2g | Trans Fat: 0.01g | Cholesterol: 211mg | Sodium: 112.8mg | Potassium: 84.8mg | Fiber: 0.3g | Sugar: 6.3g | Vitamin A: 1089.8IU | Vitamin C: 0.03mg | Calcium: 106.9mg | Iron: 1.6mg
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