Real Italian Tiramisu Recipes

AUTHENTIC TIRAMISU

Steps:

• Beat 1/2 cup sugar, egg yolks, brandy, and 1 tablespoon espresso together in a bowl using an electric mixer until smooth, 2 to 3 minutes. Add mascarpone cheese to sugar-egg mixture and beat until well blended, 3 to 5 minutes.
• Beat egg whites and a pinch sugar in a bowl using an electric mixer until stiff peaks form. Gently fold egg whites into mascarpone mixture.
• Pour remaining espresso into a shallow dish. Dip 1 side of each ladyfinger into the espresso and arrange on a serving platter in 2 horizontal rows of 6 with 2 1/2 ladyfingers in opposite direction on both ends to form a rectangular shape.
• Spread 1/2 of the mascarpone mixture onto the ladyfinger layer and dust with 1/2 of the cocoa powder. Repeat with remaining ladyfingers dipped in espresso, mascarpone mixture, and cocoa powder. Refrigerate tiramisu until ladyfingers have softened from the espresso and mascarpone mixture, 2 to 3 hours.

CLASSIC ITALIAN TIRAMISU

Steps:

• Combine egg yolks and sugar in a bowl and beat with an electric mixer until light and creamy. Add mascarpone cheese and 2 tablespoons amaretto. Beat well.
• Beat egg whites in a glass, metal, or ceramic bowl with clean beaters until stiff peaks form. Fold beaten egg whites into the mascarpone mixture.
• Pour espresso and remaining 2 tablespoons amaretto into a shallow dish. Stir well. Working one at a time, quickly dip each ladyfinger into the espresso mixture and line the bottom of an 8-inch glass dish.
• Once the bottom of the dish is covered in an even layer of espresso-soaked ladyfingers, top with 1/2 the mascarpone mixture. Repeat with another ladyfinger layer, followed by the remaining mascarpone mixture. Chill in the refrigerator for about 4 hours.
• Dust with cocoa powder before serving.

REAL ITALIAN TIRAMISU

Steps:

• Prepare the espresso, liquor, and vanilla extract first so it has time to completely cool.
• Separate the whites from the egg yolks in two separate mixing bowls.
• Use a mixer to whip egg whites till stiff and liquid is gone.
• Mix your egg yolks with sugar and whip those into a smooth creamy texture.
• Add your mascarpone to the yolk and sugar mixture and mix at slow speed.
• Gently fold your yolk/mascarpone mixture with the whipped egg whites. Go slow so you don't lose the fluffy consistency.
• Assembly! Using a 13x9 pan, put down a thin layer of cream mixture, then a layer of cookies. Each cookie must be quickly dipped in espresso/liquor mix. Note: do not let them soak. Just a quick submerge.
• Add another layer of cream mixture, cookies, and then top with final layer of cream.
• Let sit for 24hrs for the best tasting tiramisu experience! Minimum is 8hrs.

TRADITIONAL ITALIAN TIRAMISU

Steps:

• In a large mixing bowl combine the mascarpone cheese, Frangelico liquor and sugar.
• In a separate bowl whip the whipping cream till soft peaks form.
• Gently fold mascarpone mixture into the whip cream.
• In an 8x8-inch glass serving dish layer 1/2 the ladyfingers tightly on the bottom.
• Drizzle 1/2 the espresso over the ladyfingers, trying to saturate them evenly.
• Spread 1/2 of the mascarpone mixture on top of the ladyfingers.
• Sprinkle 1/2 of the shaved chocolate over the top.
• Layer remaining ladyfingers on top of the shaved chocolate. Again, you are looking to get a nice tight layer.
• Drizzle the remaining espresso over the ladyfingers.
• Spread the rest of the mascarpone mixture on top of the ladyfingers. You can either spread it nice and smooth with a spatula OR spread the mixture and create soft peaks for texture and appearance.
• Sprinkle the remaining shaved chocolate on top.
• Cover with plastic wrap and refrigerate overnight for best results (at least 8 hours).
• Enjoy!

GENUINE ITALIAN TIRAMISU

Steps:

• Divide the eggs white from the eggs yolk.
• Add sugar to the eggs yolk.
• Whip the eggs yolk and sugar until you get a white cream.
• Add gradually with tablespoon the mascarpone cheese and blend well.
• Put aside the Mascarpone cream you got.
• Beat the eggs white with a blender to stiff peaks.
• Add the stiff peaks to the mascarpone cream using a tablespoon.
• Blend gently always in one direction.
• Make the Italian espresso coffee (better if you can use a classic Moka machine) and put in a bowl.
• Add to the coffee bowl, two tablespoon of sugar and two tablespoon of Marsala.
• Cool the coffee to tepid temperature.
• Pour the first layer of Mascarpone cream in a glass baking dish of medium size.
• Dunk Savoiardi in the coffee one by one and, put horizontally above the cream in the glass baking dish.
• Repeat the last two steps for a second layer.
• After adding the Mascarpone chees above the last Savoiardi layer, cover with the cocoa powder.
• Cover the glass baking dish (usually I use aluminium foil) and put in the refrigerator at least for 12 hours.