Authentic Italian Tiramisu Recipe

Brew 1 1/2 cups of strong coffee, then pour it into a wide, shallow bowl. Stir in the rum and 1 tablespoon of sugar until the sugar dissolves. 1 1/2 cups Coffee 2 tbsp Rum 1 tbsp Sugar
Fill a small saucepan with 2 inches of water. Bring to a boil over medium heat. Once boiling, reduce the heat to medium low.
Carefully separate the eggs while they are cold, placing 6 egg yolks in one large heat-safe mixing bowl and reserving 4 egg whites in a separate clean, dry mixing bowl. Be careful not to get any egg yolk into the whites, as even a small amount of yolk can prevent the egg whites from whipping properly. 6 Egg Yolks 4 Egg Whites
Add 3/4 cup of the sugar to the bowl with the egg yolks. Add the remaining 1/4 cup of sugar and the cream of tartar to the bowl with the egg whites. Set the egg white bowl aside in the refrigerator while you prepare the egg yolk mixture. Keeping them cold will help them whip up smoothly and hold their shape. 1 cup Sugar 1/4 tsp Cream of Tartar
Place the bowl with the egg yolks and sugar over the saucepan, making sure the bottom of the bowl does not touch the water. Whisk continuously over the simmering water for about 10-15 minutes, until the temperature of the mixture reaches 160 degrees F. (if using pasteurized eggs, you can skip this step) Scrape around the sides and bottom of the bowl occasionally so the eggs cook evenly. The mixture is ready when it looks pale yellow and feels thick, creamy, and smooth.
Remove the bowl from the heat and use a hand mixer to beat the eggs for 4 minutes on high speed - this allows them to cool down and stops the cooking process. Let it stand for about 10 minutes, stirring occasionally. It should still be slightly warm but no longer hot before adding the mascarpone.
Add cold mascarpone, vanilla bean paste, espresso powder, and kosher salt. Mix on medium speed until smooth and everything is fully incorporated, about 30 seconds to 1 minute. 32 oz Mascarpone 1 tbsp Vanilla Bean Paste 1 tsp Espresso Powder 1/4 tsp Kosher Salt
Clean off the beaters from the hand mixer thoroughly with soap and water, then remove the bowl of egg whites/sugar from the refrigerator. Beat the egg whites on medium speed until they become foamy and resemble loose soap bubbles, about 1 minute. Then increase the mixer to medium-high speed. Continue whipping until glossy, stiff peaks form. This will take about 5-7 minutes. It's done when you can turn the bowl upside down and the meringue doesn't move.
Add about half of the meringue to the mascarpone mixture. Use a flat spatula to fold it in, gently. Once fully incorporated, add the remaining meringue and mix until combined.
Working with one ladyfinger at a time, quickly dip each side into the cooled coffee mixture. The ladyfinger only needs about 1 second per side. It should absorb some coffee while still feeling firm in the center. Do not soak or leave the ladyfingers sitting in the coffee, or the tiramisu may become watery and difficult to slice. 30-35 Ladyfingers
Arrange the dipped ladyfingers in a single, snug layer across the bottom of a baking dish. (I used a 11.8x7.5 inch baking dish but you can also use a 9x13 dish or casserole dish) Break or trim a few ladyfingers as needed to fill small gaps.
Spoon half of the mascarpone cream over the ladyfingers. Use an offset spatula or the back of a spoon to spread the cream into an even layer, pushing it gently into the corners.
Quickly dip the remaining ladyfingers in the coffee mixture and arrange them over the mascarpone cream in another snug, even layer. Spread the remaining mascarpone cream over the top. Smooth the surface with an offset spatula, or create gentle swirls with the back of a spoon for a more textured finish. (I used a piping bag to pipe mounds on top for fun!)
Refrigerate the tiramisu for at least 8 hours. (if storing more than 24 hours, cover with plastic wrap - this dish can be prepped 2 days in advance)
Just before serving, place the cocoa powder in a fine-mesh sieve and dust it generously and evenly over the top of the tiramisu. 2 tbsp Cocoa Powder

Equipment

Ingredients

Instructions

Notes

Nutrition

Authentic Italian Tiramisu Recipe

Equipment

Ingredients 1x2x3x

Instructions

Notes

Nutrition

Ingredients