Description
Experience the authentic taste of Italy with this original Tiramisu recipe from Treviso, featuring layers of espresso-soaked ladyfingers, creamy mascarpone and egg yolk mixture, and a dusting of high-quality cocoa powder. This classic dessert balances rich flavors and textures for a delightful treat perfect for any occasion.
Ingredients
Scale
Coffee Mixture
- ¾ cup espresso coffee
- 2 tablespoons sugar
- ¼ cup water
Mascarpone Mixture
- 3 egg yolks
- ½ cup sugar
- 1 ¼ cups mascarpone cheese
Assembly
- 18 ladyfingers (Savoiardi) – Matilde Vicenzi recommended
- 1 tablespoon good quality cocoa powder (like Perugina)
Instructions
- Prepare the coffee mixture: Brew ¾ cup of espresso coffee and immediately mix in 2 tablespoons of sugar while it’s still hot. Add ¼ cup of water to adjust the strength to your preference, aiming for a balanced, not too strong or weak, coffee mixture totaling about 8 oz (237 ml). Set aside to cool.
- Make the egg yolk custard base: Using a double boiler setup, beat 3 egg yolks with ½ cup sugar off heat for a few minutes. Then place the bowl over barely simmering water, ensuring it doesn’t touch the water. Continue beating until the mixture reaches 150°F (65°C) for about 2 minutes to ensure safety and proper texture. Remove from heat and stir occasionally as it cools to prevent skin formation.
- Combine mascarpone with custard: Gently fold 1 ¼ cups of mascarpone into the cooled egg yolk and sugar mixture until smooth and well combined.
- Prepare ladyfingers: Pour some cold coffee mixture into a shallow bowl. Quickly dip each ladyfinger into the coffee for no more than one second per side to avoid sogginess.
- Assemble first layer: Lay 9 soaked ladyfingers side by side in a row on a large platter or dish suitable for two layers. Make sure not to use more than 10 for the first layer. Spread half of the mascarpone mixture evenly over the soaked ladyfingers.
- Assemble second layer: Repeat the dipping and layering process with the remaining ladyfingers for the second layer.
- Add final mascarpone layer: Spread the remaining mascarpone mixture over the second layer of ladyfingers.
- Refrigerate: Cover the dish with cling film and refrigerate the tiramisu for at least 4 hours, preferably overnight, to allow flavors to meld and the dessert to set.
- Serve: Remove from refrigerator and dust generously with good quality cocoa powder sifted evenly over the top. Slice into even pieces using a clean knife wiped between cuts for neat edges, and serve with a metal spatula.
Notes
- Use fresh, high-quality ingredients, especially mascarpone and cocoa powder, for best flavor.
- Ensure the coffee used for soaking ladyfingers is cold to prevent them from becoming overly soggy.
- Beating the egg yolks with sugar over heat cooks eggs gently, ensuring safety while maintaining a creamy texture.
- Chilling overnight improves texture and flavor development.
- Matilde Vicenzi ladyfingers are recommended for authentic texture, but any quality Savoiardi can be used.
- If you cannot use raw eggs, make sure to cook the yolk mixture thoroughly or use pasteurized eggs.
- Keep in mind Tiramisu contains egg and dairy, so not suitable for vegan diets.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-bake, layered assembly
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (approx. 120g)
- Calories: 350 kcal
- Sugar: 25 g
- Sodium: 55 mg
- Fat: 24 g
- Saturated Fat: 15 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 165 mg
Keywords: Tiramisu, Italian dessert, mascarpone, espresso, ladyfingers, classic tiramisu recipe, no bake dessert
