Authentic Italian Tiramisù

5 from 2 votes

Authentic Italian Tiramisù

This authentic Italian tiramisù recipe is a creamy no-bake dessert made with ladyfingers, mascarpone, whipping cream, egg yolks, sugar, espresso, and cocoa powder. Pasteurize the egg yolks using a double boiler.

Servings:

Ingredients

7 ounces ladyfingers about 24 ladyfingers
1½ cup whipping cream
1 cup granulated sugar
16 ounces mascarpone
6 egg yolks
1 tablespoon cocoa powder for dusting

Coffee Mixture

2 double shots of espresso substitute coffee, see note 1
1½ cups water rough estimate, see note 1
2 tablespoon cognac optional, see note 2
2 tablespoon granulated sugar

US Customary - Metric

Instructions

Pasteurize the raw egg yolks. In a double boiler, add half the granulated sugar and egg yolks. Continue whisking until the mixture reaches 160 ℉. Set the mixture in the fridge to cool down. See note 3.
Using an electric mixer, whip the heavy cream. Once fluffy, mix in the mascarpone, remaining sugar, and cooled egg yolk mixture. Beat on high until smooth.
Coffee mixture + soaking the ladyfingers: Pull two double shots of espresso and add water to equal two cups of liquid. Add the sugar and cognac if using. In a wide bowl, soak one ladyfinger at a time for a few seconds. Don't over soak or under soak! You will see the liquid absorbed into the ladyfinger up the sides. If you leave the ladyfinger too long in the liquid, it will fall apart.
Assemble the tiramisu. Add a layer of soaked ladyfingers on the bottom (about 12 ladyfingers), half the whipped cream mascarpone mixture, a second layer of soaked ladyfingers, and the remaining whipped cream mascarpone mixture. Dust the top with cocoa powder or shaved chocolate.

Notes

The best tiramisu is made with espresso shots. I recommend two double shots of espresso and the remainder water to make two cups.
I use cognac, but rum or your favorite coffee liqueur can be substituted.
Pasteurized eggs. If you are lucky enough to find pasteurized eggs at your grocery store, skip the step of pasteurizing the egg yolks. If raw eggs don't scare you, you can also skip pasteurizing the egg yolks.

Nutrition