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Classic Italian Tiramisu

Classic Italian Tiramisu

When the original can’t really be improved, it’s a classic. This Classic Italian Tiramisu is one of these classics. Watch our video to learn how to make it.

  • Author: Sharon Chen
  • Prep Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Cuisine: Italian

Ingredients

Scale
  • 23 cups of strong coffee, let cool
  • 2 eggs, yolks and white separated
  • 1/4 cup Granulated sugar
  • 8 ounces mascarpone cheese
  • 1 cup heavy whipping cream
  • 3 tablespoons Kahlua (or other coffee liqueur with enhanced coffee flavor)
  • 8 ounces ladyfingers
  • Natural cocoa powder for dusting

Instructions

  1. Brew coffee and transfer to a medium bowl. Let cool completely. You can place the coffee in your fridge to cool.
  2. Prepare one large mixing bowl and one medium metal bowl. Make sure two bowls are perfectly clean and dry.
  3. Separate egg yolks into the large mixing bowl and the whites go into the metal bowl. Set the whites aside.
  4. Add sugar in the large mixing bowl and beat with a hand-held mixer on medium speed until the mixture goes pale and thick.
  5. Add mascarpone cheese into the yolk mixture. Beat until well combined. Clean and dry your mixer.
  6. In another bowl, whip heavy cream using the cleaned mixer on medium speed until stiff peaks hold, about 7-8 minutes. And gently fold the whipped cream into the yolk and cheese mixture. Do not beat.
  7. Rinse the mixer again and make sure it’s dried completely. Now, beat the egg whites to soft peaks. Fold the whites into the cream mixture.
  8. By now, your coffee should be completely cooled. Add Kahlua into the coffee and stir.
  9. Prepare a 9″x13″ baking dish. Quickly dip ladyfingers into the coffee mixture, one at a time, for just a second. (If you let the ladyfingers soak for too long, they will soften quickly and lose their shape.) Layer the bottom of the baking dish with prepared ladyfingers.
  10. Place half of the cream mixture on top and spread out with a spatula.
  11. Repeat with the remaining ladyfingers and spread out the other half of the cream mixture on top of the second layer of the ladyfingers. Smooth the surface. Cover with plastic wrap and refrigerate for at least 2 hours.
  12. Before serving, dust the tiramisu with natural cocoa powder and enjoy!

Notes

You can make individual servings by using glasses. Break the ladyfingers up into pieces that will fit your glasses and do the same soaking and layering as the recipe states.

Nutrition

Keywords: italian tiramisu

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