Authentic Italian Tiramisu Recipe

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Step 1

2. Separate the egg whites from the egg yolks. Try not to get any yolk in the egg whites.

Step 2

3. Whisk the egg whites until stiff. You can use a hand mixer (most ideal) or you can whisk by hand by be prepared for a workout! Whisk until the egg whites have stiff peaks.

Step 3

4. In a separate bowl, whisk the egg yolks with the 100 grams of sugar until it is pale yellow color and smooth.

Step 4

5. Once the sugar and egg yolks are fully combined, start adding the mascarpone cheese, whisking until fully combined.

Step 5

6. Once the mascarpone cheese is combined with the egg yolks, add the stiffened egg whites.

Step 6

7. With a wooden spoon, mix the egg whites into the cheese batter. Slowly folding from the bottom of the bowl to the top. Fold and mix slowly until it is combined and it is creamy and smooth.

Step 7

8. Slightly dip the Savoiardi Ladyfingers one by one into the coffee/rum mixture. (Don’t over dip the cookies otherwise they will become soggy. I quickly dip and coat each side) and place them in a glass or ceramic pan lining them up to form the base.

Step 8

9. Spread the mascarpone cream on top of the lady fingers base.

Step 9

10. Add another layer of the dipped Savoiardi Lady Fingers.

Step 10

11. Add the remainder of the mascarpone cheese to the final layer of ladyfingers. Smooth out the cream gently so it is evenly distributed.

Step 11

12. Sprinkle the top of the tiramisu with sifted cocoa powder.

Step 12

13. After sprinkling with cocoa powder, cover the tiramisu with a lid or saran wrap and place it in the refrigerator for at least 3 hours before serving. The longer it sits in the fridge, the better it tastes. I would recommend leaving it in the fridge overnight letting the flavors combine.

Step 13

14. Optional – add some shaved chocolate on top before serving.