Traditional Italian Tiramisu
This traditional Italian tiramisu recipe is light, creamy, and just sweet enough, thanks to layers of mousse-like mascarpone, espresso-soaked ladyfingers, and a generous dusting of cocoa powder.
Servings: 12 servings
Calories: 351kcal
Equipment
- 11 x 7 baking dish see notes
Ingredients
- 1 cup good espresso cooled, or strongly brewed coffee
- 1 tablespoon amaretto liqueur
- 1 tablespoon coffee liqueur optional, I like Mr. Black's
- 4 large eggs separated
- ½ cup granulated sugar divided
- 1 pound mascarpone cheese
- ½ teaspoon Diamond Crystal Kosher Salt
- 32 ladyfingers plus more if needed
- Cocoa powder
- 2 tablespoons cocoa nibs optional, for topping
- Flaky salt optional, for topping
Instructions
- Make the espresso dip: In a large measuring cup, mix 1 cup good espresso, 1 tablespoon amaretto liqueur, and 1 tablespoon coffee liqueur. Set aside.
- Make the mascarpone cream: In a stand mixer (or using a hand mixer), beat 4 egg whites on high speed to medium peaks with ¼ cup sugar until the tips gently fold over when you lift the whisk, about 2 - 3 minutes. Transfer to a large bowl, being careful not to deflate the egg whites. Wipe the stand mixer bowl clean, then beat 4 egg yolks with the remaining ¼ cup sugar, until significantly paler in color, about 3 minutes. Add 1 pound mascarpone cheese and ½ teaspoon Diamond Crystal Kosher Salt, and beat on medium until smooth, about 1 minute. Using a spatula, transfer about ⅓ of the egg whites to the mixture, and gently stir until incorporated. Fold the remaining ⅔ of the egg whites, being careful not to deflate the mixture, until just barely incorporated.
- Assemble: Dip each ladyfinger into the measuring cup, and turn to coat, about 2 - 3 seconds until just soaked through but still quite firm. Place in an 11x7 baking pan, and repeat, to coat the entire first layer of the pan. Depending on the size of your ladyfingers, you may need anywhere from 14 - 20 to coat the pan. Top with half of the mascarpone mixture, and spread to evenly coat the ladyfingers. Dust with cocoa powder. Repeat, dipping the remaining ladyfingers in espresso, then topping with the remaining mascarpone mixture. Smooth the top, before dusting again with cocoa powder. Garnish with 2 tablespoons cocoa nibs (if desired). Cover and chill in the fridge for at least 6 hours up to 1 day.TIP: Dusting with cocoa prior to chilling prevents your guests from inhaling (and coughing on!) the powder.
- Serve: To serve, remove from the fridge and top with flaky salt (if desired). Scoop out individual portions, and enjoy! Consume with 1 - 2 days.
Notes
- Caution: This recipe uses *raw* eggs, as I think they yield the best texture. Please review the risks of salmonella poisoning if using raw eggs, especially for pregnant women, elderly adults, and children. For best quality and to minimize risk, consume within 1 - 2 days.
- Ladyfingers: If possible, look for Italian ladyfingers instead of savoiardi, which tend to be drier and more absorbent, at specialty markets or Eataly.
- Espresso: Use the *best* espresso you have, and if you don't have any, pick some up from your local coffee shop! In a pinch, try DeLallo's Instant Espresso Powder.
- Cocoa nibs and flaky salt add texture and bitterness to offset the sweetness of the cream, but they're entirely optional.
- I use an 11x7 baking dish, but you can use whatever size or shape you like that's smaller than that (individual cups, ramekins, etc.)
Nutrition
Calories: 351kcal | Carbohydrates: 28g | Protein: 8g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 165mg | Sodium: 188mg | Potassium: 86mg | Fiber: 1g | Sugar: 9g | Vitamin A: 782IU | Vitamin C: 0.04mg | Calcium: 77mg | Iron: 1mg
