Authentic Italian Tiramisu

Name: Authentic Italian Tiramisu
Prep time: 35 min
Total time: 35 min
Yield: 6
Cuisine: italian
Ingredients: 4 pcs large egg yolks, very fresh; 3 pcs large egg whites, very fresh; 100 g granulated sugar; 500 g mascarpone cheese, chilled; 1 pinch pinch fine salt; 300 ml freshly brewed espresso or strong dark coffee, cooled to room temperature; 30 ml Marsala wine (dry or semi-sweet) or dark rum; 250 g savoiardi (Italian ladyfinger biscuits); 2 tbsp unsweetened Dutch-process cocoa powder

By Culiora

Authentic Italian Tiramisu served on a plate, photographed in natural light

A classic Treviso-style tiramisu made with espresso-soaked savoiardi layered between a rich, silky cream of mascarpone, egg yolks, and whipped whites. A heavy dusting of unsweetened cocoa powder balances the sweet, coffee-soaked sponge biscuits.

Servings: 6
Prep time: 35 min
Total time: 35 min

Ingredients

4 pcs large egg yolks, very fresh
3 pcs large egg whites, very fresh
100 g granulated sugar
500 g mascarpone cheese, chilled
1 pinch pinch fine salt
300 ml freshly brewed espresso or strong dark coffee, cooled to room temperature
30 ml Marsala wine (dry or semi-sweet) or dark rum
250 g savoiardi (Italian ladyfinger biscuits)
2 tbsp unsweetened Dutch-process cocoa powder

Instructions

Prepare the coffee soak: In a wide, shallow bowl, combine the cooled espresso and Marsala wine. Set aside.
Make the yolk base: In a large heatproof bowl, whisk the egg yolks with 75 g of the granulated sugar using an electric hand mixer or whisk for 3 to 4 minutes, until the mixture is pale yellow, thick, and falls in a ribbon when lifted.
Add the mascarpone: Add the chilled mascarpone cheese to the yolk mixture in two additions. Beat on low speed just until combined and smooth (about 30 to 45 seconds). Do not overmix, or the mascarpone may split.
Whip the whites: In a separate clean, dry glass or metal bowl, beat the egg whites with a pinch of fine salt on medium speed until foamy. Gradually add the remaining 25 g of sugar and increase the speed to high, beating until stiff, glossy peaks form (about 2 to 3 minutes).
Fold the cream: Using a silicone spatula, gently fold one-third of the whipped egg whites into the mascarpone cream to lighten it. Gently fold in the remaining whites in two batches, using wide, sweeping motions from the bottom to the top of the bowl, until fully incorporated without deflating the air.
Assemble the first layer: Quick-dip each savoiardo biscuit into the coffee mixture for no more than 1 to 2 seconds per side—they should be moist on the outside but still have a firm core. Arrange the soaked biscuits tightly in a single layer along the bottom of a 20x20 cm or 20x25 cm ceramic or glass baking dish.
Add cream and repeat: Spread half of the mascarpone cream evenly over the biscuit layer using an offset spatula. Dip the remaining biscuits in the coffee and lay them in a second layer on top of the cream, perpendicular to the first layer if possible. Spread the remaining mascarpone cream smoothly over the top layer.
Chill and set: Cover the dish loosely with plastic wrap, ensuring it does not touch the surface of the cream. Refrigerate for at least 6 hours, preferably overnight (8 to 12 hours), to allow the biscuits to soften and the cream to set firmly.
Finish and serve: Just before serving, place the cocoa powder in a fine-mesh sieve and dust evenly over the entire top surface. Slice into squares and serve chilled.