Tiramisu - authentic
- 17 1/2 oz
- 10 oz
- mascarpone cheese
- eggs, separated
- 6 Tbsp
- 4 c
- strong warm espresso and/or coffee
- bitter cocoa powder
- chocolate shavings
How to Make Tiramisu - authentic
- 1Arrange ladyfingers in a serving dish of your choice in an even layer. I used a 9x13 pan or even one of those compote bowls will work. I usually pour the warm coffee (mixed with a few oz of Kahlua as per your taste, you can also use cognac) over the lady fingers with a liquid measuring cup directly because I tend to like a more moist tiramisu. If you prefer a drier cake, dip the ladyfingers individually in the coffee and lay out into dish.
- 2In a bowl, beat egg yolks while gradually adding sugar with an electric beater until very stiff and yolks appear pale in color. Gently fold in mascarpone cheese. I recommend you take the cheese out of the refrigerator for about 15 minutes prior to adding so that it folds in beautifully without lumps.
- 3In another bowl, beat egg whites until very stiff and gently fold into the mascarpone mixture.
- 4Once the cheese/egg mixture is incorporated, pour over layer of ladyfingers to cover completely. If you prefer a higher cake, pour 1/3 or half of the mixture alternating with a layer of moistened ladyfingers. The cheese mixture should always be on top.
- 5Sprinkle with cocoa powder and/or chocolate shavings. Chill for at least 2 hours and enjoy!!
- 6You can also make smaller versions, I like to keep one in the freezer in case company comes over or if I NEED something sweet. I make 2 9x9 pans and they freeze beautifully! Just defrost the night before in the refrigerator.
- 7Also, I dare you to try not to lick the bowl!