Tiramisu — The Authentic Version
“People add all kinds of things to tiramisu that have no business being there — cream cheese, whipped cream, gelatin. Traditional tiramisu uses only eggs, sugar, and mascarpone. The zabaglione (cooked egg yolks) is what gives it structure and richness without needing anything else. This is the recipe from a very persuasive Italian nonna I met once.”
What You’ll Need
- 4 large eggs, separated
- 100g caster sugar
- 500g mascarpone
- 400ml strong espresso or very strong coffee, cooled
- 3 tbsp Marsala wine or dark rum
- 200g Savoiardi (ladyfinger biscuits)
- Cocoa powder for dusting
Let’s Cook — Step by Step
- Step 1 — Whisk egg yolks and sugar together in a heatproof bowl over a pan of barely simmering water (zabaglione style). Whisk continuously for about 8 minutes until the mixture is thick, pale, and has tripled in volume.
- Step 2 — Remove from heat. Add mascarpone to the warm egg mixture. Stir gently until just combined and smooth.
- Step 3 — In a separate clean bowl, whisk egg whites to stiff peaks.
- Step 4 — Fold the egg whites into the mascarpone mixture in two additions — gently, keeping the air in.
- Step 5 — Combine the cooled coffee and Marsala in a shallow dish.
- Step 6 — Working quickly, dip each ladyfinger briefly into the coffee (1–2 seconds maximum per side — they should be moist, not sodden).
- Step 7 — Layer dipped biscuits in a dish or serving glasses. Cover with half the cream mixture.
- Step 8 — Repeat: another biscuit layer, then the rest of the cream.
- Step 9 — Cover and refrigerate for at least 4 hours. Overnight is better.
- Step 10 — Dust generously with cocoa powder just before serving.
Kitchen Tip: The coffee dipping should be quick — 1 second per side. Soggy biscuits make a wet, disappointing tiramisu.
Made with fresh ingredients & kitchen love ♥ — meozmedia.com
