This dessert is so different from the usual after-dinner pudding. It is everything that I love. It is creamy from the mascarpone, sweet, cakey from the sponge fingers, and the coffee flavour makes it comforting and uplifting.
The cocoa that is sprinkled on top makes it look amazing. Whilst it may seem complex to make for the beginner cook, as long as you have the right tools for the job, and have the willingness to try, you will really love this!
If you haven’t tried tiramisu before, then this is the best way to taste it. I urge you to not take the shortcut buying a pre-prepared one from the shop, as I have done this before and the shop brought ones, as a rule, are overly sweet and have no flavour. Try it the authentic way.
Ingredients
- 500g Mascarpone
- 4 eggs (Uova)
- 100G Sugar (Zucchero)
- 300g Coffee with 1tsp sugar (café con un cucchiano di zucchero)
- 300g Sponge fingers – (di Savoiardi)
- Cocoa Powder (Cacao Amaro)
Method
- Separate the egg yolks and white and put them in separate mixing bowls.
- Add half of the sugar to the yolks and mix with a hand mixer on medium speed. Once it has combined and begins to thicken, go ahead and add your mascarpone one tablespoon at a time whilst still mixing.
- Slowly add the other half of the sugar to the egg whites until combined. The mixture should be thick enough to hold upside down without spilling.
- Add the thickened egg white mixture into the egg yolk mixture by folding carefully with a spatula.
- Get a rectangular dish and spread a small amount of the mixture on the bottom.
- Dip the sponge fingers into the coffee and then place evenly on top of the mixture in the dish.
- Once you have a whole layer of sponge fingers, you can then add more of the mascarpone/egg mixture. On top to cover it. Repeat again with the sponge fingers and then add more mixture to the top.
- To finish the Tiramisu, sprinkle all over with cocoa powder and then leave it in the fridge to set for 2 hours and then enjoy.
Traditional Italian Tiramisù Recipe (Video)
Up next: Italian Cannoli Recipe
