Classic Italian Tiramisu
A slice of classic tiramisù is served on a white plate, showcasing layers of soaked Savoiardi biscuits and creamy mascarpone filling. The top is dusted with cocoa powder and garnished with a sprinkle of dark chocolate shavings. In the background, a cup of espresso and a fork sit on a rustic wooden table, adding to the authentic Italian feel.
Tiramisu Ingredients:
- 300 g (10.5 oz) Savoiardi (ladyfinger biscuits)
- 500 g (17.5 oz) Mascarpone cheese
- 4 large eggs (separated)
- 100 g (½ cup) granulated sugar
- 1 cup strong coffee, cooled to room temperature
- 2 tablespoons cocoa powder (for dusting)
- 2 tablespoons coffee liqueur (optional)
- Dark chocolate shavings (optional for garnish)
Tiramisu Instructions:
- Prepare the coffee: Brew a cup of strong coffee and let it cool to room temperature. Add coffee liqueur if using. Set aside.
- Egg yolk mixture: In a large bowl, whisk the egg yolks with the sugar until pale and fluffy. Add the mascarpone cheese and mix gently until smooth and creamy.
- Whip the egg whites: In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the egg whites into the mascarpone mixture, being careful not to deflate the mixture.
- Dip the Savoiardi: Quickly dip each ladyfinger into the cooled coffee, ensuring they soak for a moment but don’t get too soggy. Arrange a layer of soaked Savoiardi at the bottom of a rectangular dish.
- Layer the cream: Spread half of the mascarpone mixture over the Savoiardi. Repeat with another layer of dipped Savoiardi and top with the remaining mascarpone mixture.
- Chill: Refrigerate the tiramisù for at least 4 hours, or overnight for the best flavor.
- Finish and serve: Before serving, dust the top with cocoa powder and garnish with dark chocolate shavings if desired.