Authentic Italian Tiramisu
This creamy and delicious classic dessert is made with mascarpone cheese, eggs, savoiardi ladyfingers and espresso.
Equipment
- 1 9" square springform baking pan
Ingredients
- 40 Savoiardi ladyfingers approximately
- 7 organic egg preferably pasteurized, separated
- ½ cup granulated sugar
- 2 lbs high-quality mascarpone cold
- ½ teaspoon kosher salt
- 1 teaspoon vanilla extract
- 4 tbs chopped semisweet chocolate chips
- 1 ¼ cup espresso/strong coffee cooled (I make Lavazza Perfetto in a Moka pot)
- unsweetened cocoa powder for dusting
Instructions
- In the bowl of a standing mixture with a whisk attachment, add the egg whites. Whisk on medium high until stiff peaks form, about 3-5 minutes. Add the whipped egg whites to a clean bowl and wipe down the mixing bowl to use in the next step.
- To the mixing bowl, add the sugar to the egg yolks and whisk on medium high until they become pale yellow and thickened (about 3-5 minutes). The eggs should be thickened to where when you lift up the whisk, this flow and ribbon back down.
- Add the cold mascarpone, vanilla, and salt to the egg yolk mixture. Begin on low, and gradually increase to high. Whisk until the mixture has thickened to when you spoon some out, it resembles cold cool whip. This will take about 3-5 minutes.
- Add the chopped chocolate to the mascarpone mixture and fold together.
- Take each ladyfinger and dip in the cooled espresso for 1-2 seconds per side. Add to a deep 9" square springform dish in one layer (breaking any ladyfingers you need to so that they fit in one layer).
- Add half of the cream and spread evenly, then add one more layer of the ladyfingers and spread the rest of the mascarpone mixture on top.
- Cover with plastic wrap and let set in the refrigerator overnight.
- Then, remove the outer edge of the baking dish, dust with cocoa powder, and serve.