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Authentic Italian Tiramisù Recipe

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This Authentic Italian Tiramisù recipe captures the rich, creamy texture and bold coffee flavor of the classic dessert. Layers of espresso-soaked ladyfingers are combined with a luscious mascarpone cream made from egg yolks, sugar, and whipped cream, then dusted with cocoa powder for a perfect finish. A delightful treat that’s easy to assemble and impressively indulgent.

Ingredients

Ladyfinger Layer

  • 7 ounces ladyfingers (about 24 ladyfingers)

Cream Mixture

  • 1½ cups whipping cream
  • 1 cup granulated sugar
  • 16 ounces mascarpone cheese
  • 6 egg yolks

Coffee Mixture

  • 2 double shots of espresso (or strong brewed coffee; see note 1)
  • 1½ cups water (rough estimate; see note 1)
  • 2 tablespoons cognac (optional; see note 2)
  • 2 tablespoons granulated sugar

Finishing

  • 1 tablespoon cocoa powder (for dusting)

Instructions

  1. Prepare the Coffee Mixture: Brew two double shots of espresso and combine them with approximately 1½ cups of hot water. Stir in 2 tablespoons of granulated sugar until dissolved. Add 2 tablespoons of cognac if using. Allow the mixture to cool to room temperature.
  2. Make the Mascarpone Cream: In a large bowl, whisk the 6 egg yolks with 1 cup of sugar until the mixture is pale and creamy. Gently fold in the mascarpone cheese until smooth. In a separate bowl, whip the 1½ cups of whipping cream to stiff peaks. Carefully fold the whipped cream into the mascarpone and egg yolk mixture, maintaining its airy texture.
  3. Assemble the Tiramisù: Quickly dip each ladyfinger into the coffee mixture, ensuring they are moist but not soggy. Line the bottom of a serving dish with a layer of soaked ladyfingers. Spread half of the mascarpone cream over the ladyfingers evenly.
  4. Repeat Layering: Add another layer of dipped ladyfingers on top of the cream layer. Spread the remaining mascarpone cream over this second layer, smoothing the surface.
  5. Chill the Dessert: Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and the dessert set properly.
  6. Finish with Cocoa: Before serving, dust the top of the tiramisù generously with 1 tablespoon of cocoa powder using a fine sieve for an even coating.

Notes

  • Note 1: For a non-espresso option, use strong brewed coffee combined with hot water to mimic the strength of espresso.
  • Note 2: Cognac is optional and can be omitted or substituted with coffee liqueur like Kahlúa for a different flavor profile.
  • Use fresh pasteurized eggs if consuming raw or partially cooked eggs to reduce any health risks.
  • Allowing the tiramisù to chill overnight enhances the texture and flavor.

Find it online: https://justsosavory.com/authentic-italian-tiramisu-recipe/