Classic Italian
Tiramisu
- 6 Servings
- 2 Hours 25 Minutes
- No Bake
Tiramisu is a popular coffee-flavored dessert originated from Italy. Its name means "pick me up" in Italian, likely referencing the stimulating mixture between the sweetness of the mascarpone cheese and the bitterness of the espresso. This popular, no-bake confection is known for its creamy, airy texture and delightful balance of bitter coffee and sweet, cheesy flavors.
Ingredients
- 6 egg yolks
- 3 tablespoons sugar
- 1 lbs mascarpone cheese
- 1 ½ cups strong espresso (cooled)
- 24 packaged ladyfingers
- ½ cups dark chocolate shavings
- Cocoa Powder
Equipment
- Large bowl
- Shallow bowl
- Electric mixer
- Measuring Spoons
- Large container (to store the tiramisu)
- Plastic wrap (if container doesn't have a lid)
Step-By-Step Guide
1. Divide the egg yolks and egg whites in two separate bowls and add 1 ½ tablespoons of sugar to each. Whisk the egg whites until they are stiff and glossy (photos 1 and 2). Continue with the egg yolks and whisk those with an electric whisk until pale and thick (photos 3 and 4).
2. Add the mascarpone and whisk again until smooth and creamy (photos 5 and 6). Then, add ⅓ of the whisked egg whites to the mascarpone mixture and gently fold it in as you would with a cake batter. Continue with the remaining whites a third at a time until it's completely incorporated (photos 7 and 8).
3. Mix the espresso in a shallow bowl and dip in the Savoiardi ladyfingers for 1-2 seconds on each side and line them on the bottom of the dish in an even layer (photos 9 and 10). Next, add half of the mascarpone mixture over the ladyfingers and spread out in an even layer, top with some grated dark chocolate (photos 11 and 12).
4. Repeat with a second layer of soaked ladyfingers and mascarpone as directed above. Finally, dust with cocoa powder and chill in the fridge for roughly 6-8 hours (photos 13-16).
Serve it as soon as you take it out of the refridgerator and enjoy!