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This authentic Italian Tiramisu recipe is quick and easy to make. You only need 6 ingredients. It’s simply the best Tiramisu recipe.
Italian Tiramisu is a no-bake espresso-flavored dessert. It’s made of coffee-dipped ladyfingers with sweetened mascarpone cream and dusted with cocoa before serving.
300 ml Espresso
Espresso is the coffee of choice in authentic Italian Tiramisu. If you pick up espresso at a coffee shop, keep in mind to pick up enough that you have about ½ – ¾ cup to soak the ladyfingers in.
You need hard Italian ladyfingers (it also works with soft ladyfingers, but they could end up too watery after chilling in the fridge). Try Savoiardi Ladyfingers BALOCCO, (a company famous in Italy for its pastries and biscuits).
500 g (1,1 lb) Mascarpone cheese
Mascarpone can be tricky to work with as it can curdle very quickly within seconds. Use quality Mascarpone. My favorites are BelGioioso and Galbani. Be sure that you don’t interchange it for ricotta.
4 Egg Yolks (Medium)
In authentic recipes raw egg yolks are usually used. So, please be sure to use only fresh eggs.
100 g (3,5 oz) of Powdered Sugar
It’s best to use powdered sugar as it dissolves and combines with the mixture the quickest and best.
Unsweetened Cocoa powder
You can use either natural or Dutch-processed unsweetened cocoa powder for dusting on top.
2 tablespoons of rum or MARSALA
First, start by mixing the egg yolks and sugar until white and creamy, and the sugar is completely dissolved. This takes about 2-3 minutes with a hand mixer on medium-high speed.
Then, add the mascarpone cheese and mix on medium-low speed just until smooth, creamy, and combined about 1 minute. Use the mascarpone straight out of the fridge when adding it to the egg yolk mixture. Be careful not to overmix the mascarpone mixture. When you are done mixing, the mascarpone cream should look like in the picture below. The consistency is smooth and creamy but not fluffy or airy like whipped cream.
Next, dip about 9-12 ladyfingers in espresso and arrange in the bottom of a 9x7x3 or 8x8x3 inches (23x18x8 or 20x20x8 cm) baking dish or casserole until fully covered. How many ladyfingers you need depends on the size of the ladyfingers as well as the dish used.
Then spread about ⅓ of the mascarpone mixture on top until evenly covered. You can do this with the back of a spoon or with an offset spatula.
Repeat the process of dipping the ladyfingers, arranging them in the casserole, and spreading mascarpone on top two more times and even the top.
Wrap the casserole with plastic wrap and chill in the refrigerator for about 8-12 hours.
Before you serve it, dust it with cocoa.
I finished my Tiramisu with a layer of whipped cream that I piped on top of the chilled dessert and then dusted it with cocoa. It’s not part of the recipe, and I did it just out of decoration purposes. From the taste point of view, it doesn’t really matter if the whipped cream is on top or not.