Classic Tiramisù

Transport yourself to Italy with this creamy, smooth, light and decadent dessert.

Classic Italian Tiramisu

There are many variations of Tiramisu, all based on the traditional Tiramisu recipe. I have used this recipe several times and it continues to prove itself every time I make it. Not to mention, there is no baking required!

The ingredients to this dessert are quite simple: Lady Finger: Buy these Forno Bonomi Savoiardi LadyFingers 17.5 oz Package or make them yourself.

Classic Tiramisù

Ingredients

• 3 cups of room temperature Dark or Med. Dark Cafe Mexicano

• 5 eggs (separate yolks and whites in two bowls)

• 5 Tbsp. of white sugar

• 1 lb. (500g) mascarpone

• 30 ladyfingers

• unsweetened cocoa powder for dusting

Instructions

1. Get out a 9x13 pan with side height around 2-3 inches and set it aside.

2. Make a pot of Dark or Medium Dark Cafe Mexicano (available on our shopping page). Place 3 cups of room temperature coffee in a bowl big enough to dip your lady fingers in.

3. Separate egg whites from yolks and remember that in order to whip the egg whites, there should be no yolk mixed in. Have spare eggs on hand incase this step is problematic.

4. Egg Whites should be placed into a mixer. Start at a minimum speed and slowly increase your speed till the whites are completely whipped and reach soft peaks when you pull a spoonful of whipped egg out of the bowl. Set it inside of a fridge until it is time to use. (5 mins or so)

5. Egg Yolks should be placed in the mixer and mixed together with sugar on a low speed until they are fully combined and creamy. (3 mins or so)

6. Mascarpone will be added to the yolk mixture slowly over the course of 2-3 mins. Keep your mixer on low-Med. speed until combined thoroughly and has a uniform color.

7. Pull out your egg whites from the fridge and slowly add 1/3 egg whites at a time (until all egg whites are combined) into the creamy mixture. Gently fold in egg whites so that they do not loose their fluffy texture and set the mixture in the fridge until it is time to use it.

8. Dip your ladyfinger cookies into the room temperature coffee for about 1 second on each side of the cookie. DO NOT OVER SOAK the ladyfingers. You want the biscuit to absorb some of the coffee, but not enough to go mushy. It will taste like coffee, don't worry... don't over soak.

9. Place each ladyfinger at the bottom of the 9x13 baking pan. Continue this process until the whole base of the dish is covered in ladyfingers.

10. Spread half of the mascarpone cream mixture over the ladyfinger base, making sure they are covered evenly. Spatulas are helpful but use whatever you have on hand.

11. Repeat the process of soaking ladyfingers for 1 second on each side and layer over the cream.

12. Spread the remaining cream mixture on top of the ladyfingers. Place in fridge and wait for 6 hours... 6 long hours. It is even better if you leave it overnight, but self control is tough.

13. Dust the top of the dessert with cocoa powder and serve with a good cup of black coffee. Enjoy your piece of Italian decadence.

This classic Tiramisù recipe is surely an adventure for your senses.