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Classic Tiramisu Recipe
Tiramisu Recipe

Classic Tiramisu Recipe

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Our recipe for a classic Tiramisu is perfect for those who crave and love this sweet, coffee-infused Italian dessert! But because we fully cooked all the eggs, it's also safe for children and pregnant women, so everyone can enjoy this delicacy. 

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Yield: 2 Small Tiramisu Cakes

Classic Tiramisu Recipe Instructions

Ingredients

  • 3 egg whites
  • 4 tbsp. sugar
  • 3 egg yolks
  • ¾ cup sugar
  • 1 tsp unflavored gelatin powder
  • 2 tbsp. water
  • 7 oz. mascarpone cream cheese
  • 7 oz. whipped cream
  • 3/4 cups espresso coffee
  • 1 tbsp. dark rum, marsala wine or your favorite spirit
  • 16 lady fingers
  • ¾ cup cream whipped with 1 tbsp sugar
  • 4 tbsp. dark cocoa powder

Directions

  1. Mix mascarpone and cream. Reserve.
  2. Set a metal bowl over a pot of simmering water at medium-low heat. Important: the bowl should not be in contact with the water. Add the egg whites, and sugar, and whisk with a hand-held electric whisk until you obtain a shiny white meringue. Remove from heat and continue whisking until cooled down. Reserve.
  3. Using a new metal bowl (or double boiler), place on top of the simmering pot and add egg yolks and ¾ sugar. Stir constantly, and when it’s hot and very creamy, set aside; be careful not to overcook the yolks.
  4. Mix the gelatin powder with the water and warm it in the microwave for a few seconds, careful not to boil. Add to the yolk mix, then add mascarpone-cream mix, and finally the Italian meringue. Mix and reserve.
  5. Mix the espresso with the alcohol in a big bowl. Dip each ladyfinger in this mix for one second, then arrange, lengthwise, on a tray or dish. The recipe makes for two small tiramisu cakes, so grab two plates or trays. Repeat so you have 4 ladyfingers arranged on each tray. Cover with part of the cream, then repeat the process with 4 more ladyfingers for a second layer. Cover with cream again, taking care to remove any excess from the sides. Reserve in the fridge.
  6. Pipe the whipped cream into peaks with a round or flat medium nozzle, then sift the cakes with cacao powder or add grated chocolate. 

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