Tiramisu- A Classic Italian Dessert
Tiramisù means- “pick me up” in Italian. It is traditionally made with espresso and most certainly does give you a little ‘pick me up’ if you need it! I make mine with regular coffee to lessen the caffeine since my children love it so much. A normal consumption of this recipe won’t have you wired as the coffee amount remains minimal. Tiramisu is a classic flavored Italian dessert. It is made of ladyfingers (savoiardi) dipped in coffee, layered with a whipped mixture of eggs, sugar and mascarpone cheese, flavored with a dusting of cocoa. There is also a chocolate version of this recipe if you want to avoid the coffee. This is my sweet cousin Chiara’s Tiramisu recipe and it is the absolute best! The simple creaminess, aromatic coffee, and soft lady fingers make for a perfect breakfast, snack, or dessert!
Made with Amore,
The delicate flavor of layers of mascarpone and Italian custard are contrasted with the darkly robust presence of espresso and sharpness of cocoa powder. The name itself, tiramisu, means “pick me up” in Italian most likely referring to the two caffeinated ingredients that are present in the dish, espresso and cocoa.
It is so important that you wait at least 6 hours before serving. In fact, it can be kept refrigerated 1 to 2 days and still be delicious. This will allow the coffee and mascarpone cream flavors to soak into the biscuits and create that irresistible taste and texture.
Make and Share with Love!
Elena and Chiara
Authentic Tiramisu Recipe. A recipe that takes you to Italy with every bite. This classic Italian dessert means; “pick-me-up” since it contains coffee. Serve it for your friends and family and make with AMORE!
- 5 eggs (separate yolks and whites in two bowls)
- 4 Tbs of white sugar
- 1 LB (500 g) of mascarpone
- 2 Cups of room temperature coffee (or hot chocolate)
- 30 SAVOIARDI LADYFINGERS
- unsweetened cocoa powder for dusting
- Make the coffee (or hot chocolate) and set aside in a large flat dish
- Separate egg whites from yolks and remember that in order to whip the egg whites there should not be any trace of yolk.
- ￼Take a bowl and whip the egg whites until stiff- when the the egg whites will not move if you turn the bowl over you are done. When ready, set aside.
- ￼ In another bowl whisk the egg yolks with 4 tablespoons of sugar using an electric mixer until pale and smooth- 3 to 5 minutes.
- ￼ When ready add mascarpone cheese to the yolk mixture in 2 or 3 additions, stirring well to combine.
- ￼Then whisk the cream SLOWLY with the electric mixer. Then, add stiffen egg whites a little at a time. Folding the egg whites gently until well combined. DO NOT over mix egg whites when combining with yolks or the will not be as fluffy.
- ￼Meanwhile dip quickly Savoiardi Ladyfingers into the coffee or hot chocolate for 1 sec . IMPORTANT! Cookies should not engage too much coffee or hot chocolate, otherwise your Tiramisu will turn out too soggy. Then place them in a ceramic or glass baking pan.
- ￼Spread half of the mascarpone cream on top of the ladyfingers and dust with cocoa powder. Then top with another layer of biscuits.
- ￼ Finally spread the remaining mascarpone cream on top of the last layer of the ladyfingers and dust with cocoa powder. Let rest 2 to 3 hours minimum in the refrigerator before serving. It’s important to let the cream set at least 6 hours. You can also make this 12-24 hours in advance. I prefer it at least 12 hours after it’s made 🙂