This is one way to produce a real Tiramisu the correct Italian way! The cream layers are luxurious and rich, however, not greasy and heavy like simplified versions made out of whipping cream.
It’s easy to make, fun to create, and tastes better still the very next day – and another! This can be a traditional Italian recipe by Vanessa Martin, a reputable Australian Italian Chef.
The initial thing concerning the Tiramisu cream is the fact that it’s rich yet light, it sets so it’s cuttable showing the layers, yet it’s soft and creamy.
Author: Nagi | RecipeTin Eats
Prep: 30 mins
Total: 30 mins
Dessert Italian
Ingredients
- 3 eggs , yolks and whites separated
- 1/2 cup caster sugar (superfine sugar)
- 1/2 tsp vanilla extract
- 8 oz / 250g mascarpone (Note 1)
- 1 1/4 cups black coffee , hot and strong! (Note 2)
- 2 tbsp (or even more!) Frangelico or Kahlua , or other liquor of preference (skip for alcohol free)
- 6.5 oz / 200g (24 – 30) lady fingers, pavesini or savoiardi biscuits (Note 3)
- Cocoa , for dusting
Instructions
- Beat yolks and sugar in stand mixer or electric beater on speed 6 to 7 for ten minutes or until it changes from yellow to pale yellow (almost white), and it is thick (see video for consistency).
- Add vanilla and mascarpone, beat until just combined and smooth. Transfer mixture to some bowl, reserve.
- Clean bowl and whisk. Add egg whites and beat until stiff (see video, three minutes on speed 7)
- Add 1/2 the cream mixture in to the egg whites. Gently fold through. When most incorporated, add the rest of the cream mixture and fold through until just combined – don’t bash out all of the air within the egg whites! (Note 4)
- Mix coffee and liquor together. Quickly dip biscuits in and line underneath of the 8”/20cm square dish. (See video or step photos above to observe how I arrange them).
- Spread over half the cream, then top with another layer of coffee dipped biscuits.
- Spread with remaining cream.
- Cover, refrigerate for at the very least 4 – 5 hours, preferably overnight
- Dust with cocoa powder right before serving – either before you decide to cut or after placing onto serving plates.
