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Traditional Tiramisú
The traditional tiramisu is a creamy dessert with layers of espresso-soaked ladyfingers and a rich mascarpone cream, garnished with a touch of bitter cocoa.
coffee
dessert
italian
traditional
Ingredients
Servings:
4

Ingredients

  • 200 mlespresso coffee (200 ml = about 4 cups)
  • 330 gSavoiardi-type ladyfingers that are slightly dry (can also be regular ladyfingers, or sponge cake)
  • 100 gOrganic egg yolks
  • 120 gsugar (to taste)
  • 500 gmascarpone (do not use other types of fresh cheese, nor cream cheese)
  • 15 g100% unsweetened cocoa powder of good quality
  • 15 mlOPTIONAL: liqueur (can be amaretto, grappa, rum, ….)
Nutritional Information

Per Serving (Approx.)

Calories
864 kcal
Protein
19 g
Fat
50 g
Carbohydrates
89 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

  • Remove the eggs from the refrigerator a couple of hours prior so they reach room temperature. This helps them integrate better into the preparation.
  • Remove the mascarpone from the refrigerator one hour prior so it reaches room temperature. This ensures it mixes easily with the other ingredients.
  • Prepare approximately 6 cups of strong coffee. Add a teaspoon of unsweetened cocoa and stir well until completely dissolved. Allow the coffee to cool to room temperature before using.
  • In a bowl, place the egg yolks and sugar. Using a whisk, vigorously beat the mixture until it becomes whitish and thick, which can take about 3 to 5 minutes. Once it has reached the desired consistency, add liquor to taste and mix well.
  • Add the mascarpone to the yolks in three stages, incorporating one-third each time. Gently stir each time to avoid losing volume until the mixture is homogeneous and creamy.
  • To begin, we have the traditional mascarpone cream for the tiramisu ready. Note: If you wish to use pasteurized egg yolks, you'll need to prepare a bain-marie. Place the egg yolks and sugar in a metal or glass bowl, and set the bowl over a pot of boiling water, ensuring the water does not touch the bowl. Stir vigorously until they whiten and thicken. Then, add the liqueur and continue stirring for 2-3 minutes. Remove from heat and keep stirring for an additional minute. Allow to cool completely before using.

Assemble the Tiramisu

  • We'll use a glass mold with slightly high sides to assemble the cake without it falling apart. Note: You can also prepare it directly in individual glasses by following the same procedure and maintaining the order of the layers.
  • Place a layer of ladyfingers, filling any gaps with cut pieces of ladyfinger, ensuring they completely cover the bottom of the mold.
  • Before placing the ladyfingers, lightly dip them in coffee. This first layer should not be too soaked to prevent it from falling apart when cutting the cake.
  • Over the ladyfingers, evenly spread a layer of mascarpone cream, completely covering them.
  • Make a second layer of ladyfingers well-soaked in coffee; this one can be more saturated to intensify the flavor.
  • Repeat with a second layer of mascarpone. Note: Do not make an excessive number of layers; two layers of ladyfingers are more than enough; at most, you can make three. Note: Always finish with a layer of mascarpone cream.
  • Let it cool in the refrigerator for at least 4 hours to gain consistency and allow the flavors to meld.
  • Remove the tiramisu from the refrigerator a little while before serving so that it is not too cold on the palate.
  • Just before serving, sprinkle bitter cocoa powder on top to add a final touch of flavor and presentation.
Recommendations & Tricks
  • Note: Traditional tiramisu is made with raw egg yolks, but ensure they are fresh and from a trusted source if consumed this way.
  • Note: For optimal consistency, keep the tiramisu in the refrigerator for at least 4 hours, or better yet, overnight. This will allow the flavors to meld and the layers to set.
  • Note: If you prefer a sweeter tiramisu, gradually add sugar while tasting the mixture with the yolks until you achieve the desired sweetness.
  • Note: Work quickly and have all ingredients prepared and measured before starting. Once you mix the yolks with the other ingredients, try not to let them sit for too long to avoid losing air.
  • Caution: If you intend to consume the tiramisu the next day, pasteurize the yolks by gently heating them with a little sugar until the mixture reaches 60ºC, reducing risks and making the dessert safer.
  • Extra tip: You can use decaffeinated coffee if you wish to reduce the caffeine, while maintaining the authentic taste of tiramisu.