Italian Tiramisu
(1)
10 hours 30 minutes
For a perfect, classic, Italian tiramisù you'll need one fundamental ingredient, very fresh eggs, kept at room temperature for at least 1 hour. Also, use a good electric beater because you'll need to whip eggs and cream for a long time!
LuiginaMattioli
3 people made this
Ingredients
Serves: 8
- 5 eggs, separated
- 5 tablespoon caster sugar
- 500g good quality mascarpone cheese
- 250g thickened cream, whipped
- 8 espresso cups of espresso (about 200ml),
- 2 teaspoons sugar
- 50ml milk
- 20-22 big lady fingers
- dark cocoa powder, as needed
Directions
Preparation:30min ›
Extra time:10hours ›
Ready in:10hours30min
- Place egg yolks and sugar in a bowl then beat with an electric mixer until frothy and pale.
- Place egg whites in a perfectly clean and dry bowl. Use an electric mixer with clean dry beaters to beat the egg whites until stiff peaks form. Fold egg white into yolk mixture with a spatula or wooden spoon. Fold in mascarpone and whipped cream until evenly combined.
- Pour 8 espresso size cups of espresso coffee into a bowl then add sugar and milk.
- Dip the lady fingers into the coffee, one at the time. Place in a serving bowl or dish, one next to the other to form a layer. Cover with half of the cream mixture, spreading it out evenly. Arrange a second layer of soaked ladyfingers and cover with the remaining cream.
- Refrigerate for 10 hours or overnight. Right before serving, dust with cocoa powder.
Suggestion:
For a kids friendly version, replace coffee with orange juice.
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