How to Make Authentic Italian Tiramisu
If you love ordering Tiramisu when visit an Italian restaurant, you’ll be delighted to know how simple the authentic version is to make at home.
6 eggs, separated
1/2 cup caster sugar
1 freshly brewed plunger of fresh coffee, cooled
2 tablespoons of marsala, or a liquor of your choice (optional)
1 packet of Savoiardi ladyfingers
1/4 cup of dark cocoa, the best quality you can find
What you need to do
In a large bowl, whisk the egg yolks with half the sugar until the eggs turn a pale off-white.
In another large bowl, whisk the egg whites with the other half of the sugar until stiff peaks form.
Whisk the mascarpone into the bowl with the yolk mixture, stopping as soon as it's is mixed through.
Set aside your mixer. Gently fold in the egg white mixture with a wooden spoon.
Add your cooled coffee and liquor to a shallow bowl. Your tiramisu station is now ready with: coffee, biscuits, cream mixture and cocoa.
You can make your tiramisu in cups or a baking dish. Whichever you choose, start by adding a layer of the cream mixture to cover the bottom of your dish. Sift a layer of cocoa to cover it completely.
Next, dip a ladyfinger into the cooled coffee for a quick second, until it is completely moist. Add it to your dish. Repeat until you’ve covered a layer with biscuits. (I like to do this sparingly, so the Tirimisu has more cream than biscuits)
Repeat your layers until you’ve filled your dish. You want to have cream as your last layer, don’t add more biscuits when you’re close to the top.
Finish with a layer of cocoa and place in the fridge for 3-4 hours before serving