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Authentic Tiramisu Recipe from Italy

Authentic Tiramisu Recipe from Italy
This tiramisu recipe is my go-to, quick, easy, and delicious recipe for any occasion. This recipe actually comes from a friend of mine and her family near Avellino, Italy, who had invited our family to their home for lunch one afternoon.
AUTHENTIC TIRAMISU RECIPE FROM ITALY
30 min Prep Time
30 min Total Time

Ingredients
  • 5C/1250 grams of Mascarpone
  • 5 eggs separated (yolks only)
  • 1 pound Savoiardi Ladyfingers
  • 2 cups espresso, brewed and cooled. Instant is fine. Caffe D'Vita Imported Instant Espresso
  • 5 tbsp white sugar C&H Sugar
  • 4 tbsp Ghirardelli Unsweetened Cocoa
Instructions
  1. Make the espresso and set aside to let cool.
  2. Separate the eggs, and add only the yolk to a mixing bowl.
  3. Add the sugar to the mixing bowl, and mix the eggs and sugar by hand until the sugar is dissolved.
  4. Do not whip the eggs; you are not trying to get volume, only dissolve the sugar.
  5. Add in your mascarpone. Sometimes, it is easier to mix, little by little, due to the density of the mascarpone.
  6. Mix until you have all the mascarpone and egg mixture combined. You want the cream to be a light yellow color but not runny. If you over mix, the cream will become runny.
  7. Take out your ladyfingers, and get your dish ready. I use a Pyrex 3 Quart Baking Dish... and yes, my family eats the whole pan!
  8. If you want to use Kahlua, or any other liquor, add one shot glass to the cooled espresso (more or less depending on your taste.) Although I'm a huge Kahlua fan, I normally make this recipe without it. A great alternative is Kahlua flavoring so you get the taste without the liquor (for the kids.) We use Natural Liquor Essence (Expresso (Kahlua))
  9. Dip your ladyfingers, three at a time, into the espresso. You want them soft, and full of espresso, but not falling apart. I usually do a slow eight count while submerging them in the coffee.
  10. Lay them into your dish, snuggled up next to each other, in row. Fill the entire pan with a layer of ladyfingers.
  11. Add half of the mascarpone mixture on top of the ladyfingers, smoothing it out to make an even layer. Don't press, or put too much pressure on the mascarpone, or you will break apart the ladyfingers.
  12. Repeat the ladyfinger layer, and then add another layer of mascarpone on top.
  13. Once you have two layers, sprinkle cocoa powder on top. Cover in plastic wrap, and set in the fridge for at least four hours.
Cuisine: Italian Desert |