If you’re ready this, you’re very lucky to have stumbled upon this. This is a recipe I made for a year in an Italian restaurant, run by Italians. It’s authentic, easy and was one of our best sellers.
Once you get this down, you’ll be invited to all the parties because people love it so much (well, and maybe they love you, too). So it’s one of those recipes you always want to have in your back pocket. You might have to splurge a little on the mascarpone, almost $5 here in California, but you can’t make a good Tiramisu without it.
This is the real stuff, welcome to Italy.
Ingredients (for 4)
Prep time: 45 minutes
- 2 egg yolks
- 3 Tablespoons + 1 Tablespoon sugar
- ¾ cup heavy cream, cold
- 8 oz. mascarpone, room temp best
- 10-12 Italian ladyfingers
- 1-2 cups espresso, warm
1. Blanch the egg yolks with 3 Tablespoons sugar. This means beat them fast or with an electric whisk until they look pale, not too yellow any more. They also look a little more fluffy. Be sure not to add the sugar and leave it there because they will burn or dry the egg yolks if not mixed right away.
2. Then, add the mascarpone to the egg yolks and sugar and beat until smooth. Don’t overdo it or it will get too thick. When you start to see a lot of ripples, stop.
3. In another bowl whip the heavy cream and the remaining 1 Tablespoon sugar until light and fluffy or medium soft peak. Then, fold the whipped cream into the egg mixture gently, keeping the air. Set this aside.
4. To assemble, line your pretty little container with a little cream. Then, dip the lady finger into the coffee for a minute or so. Then, lay him gently on the cream. Repeat this for another layer and end with cream.
5. Sprinkle with a little shaved chocolate or sifted cocoa powder for presentation.
Tiramisu is always better the next day. So, I would advise you to make it a day ahead at least. It will keep almost a week in the fridge if untouched and covered well.
