An Authentic Italian Tiramisu Recipe That's Almost Too Good to Be True (9 Ingredients) by Chef Gigi
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My family loves Italian desserts! Light, airy and fragrant Italian zabaglione mixed with mascarpone and fresh whipped cream, then dusted with dark cocoa, all settled on a bed of ladyfingers softened by liqueur-spiked espresso. Sound like a too-good-to-be-true dessert recipe? It's not! This authentic Italian tiramisu recipe needs to be in your dessert rotation.
Take it from this chef: this easy tiramisu recipe is the real Italian version of tiramisu. And you can make it at home with just 25 minutes of prep and five hours in the fridge (no baking). Seriously!
Here is your shopping list for this homemade rich and creamy tiramisu recipe: brewed espresso coffee, granulated sugar, coffee liqueur, eggs, Marsala wine, mascarpone, heavy cream, ladyfingers and unsweetened cocoa powder (read about the health benefits of cocoa powder) for dusting the top.
No one will pass up a slice or scoop of this creamy authentic tiramisu for dessert after dinner. This simple recipe is wonderful for dinner parties because you can make it ahead of time. Enjoy!
Cuisine: Italian
Prep Time: 25 minutes
Cook Time: 0 minutes
Chill Time: 5 hours
Total Time: 5 hours and 25 minutes
Servings: 12
Ingredients
- 2 cups fresh-brewed espresso or 3 tablespoons instant espresso powder in 2 cups water
- 1/2 cup plus 1 tablespoon granulated sugar (divided)
- 3 tablespoons coffee liqueur
- 4 large egg yolks
- 1/3 cup dry Marsala wine
- 1 pound mascarpone
- 1 cup chilled heavy cream
- 36 ladyfingers
- unsweetened cocoa powder, for dusting
Here's how to make it:
- Brew espresso or combine water with espresso powder. Add 1 tablespoon of the sugar and coffee liqueur. Stir to in a small bowl until sugar has dissolved. Set aside.
- In a large stainless steel bowl, beat egg yolks, Marsala, and 1/2 cup sugar to combine. Set the bowl over a saucepan of barely simmering water. Using a balloon whisk or handheld electric mixer, beat until tripled in volume, about 5 to 8 minutes. Remove bowl from heat. Beat in mascarpone until just combined.
- In a separate chilled bowl, beat the heavy cream until it holds a stiff peak. Gently, but thoroughly, fold in the mascarpone mixture.
- Dipping both sides of each ladyfinger into coffee mixture, line bottom of a 13x9-inch baking pan with ladyfingers in three rows, trimming edges to fit if necessary.
- Spread half of mascarpone filling on top of the ladyfingers. Dip remaining ladyfingers in the coffee mixture and layer in the pan between the egg cream mixture until you reach the top. Spread remaining mascarpone filling on top and dust with cocoa. Chill, covered, at least 5 hours.
- Allow tiramisu to stand at room temperature 30 minutes before serving. Dust with additional cocoa just before serving.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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