Joanna Gaines Authentic Italian Tiramisu Recipe

Step 1

Prepare the egg yolks and sugar: Separate the egg yolks into a bowl and whisk them with 3 tablespoons (37.5g) of sugar until pale and thick. Add the mascarpone and whisk again until smooth and creamy, then set aside.

Step 2

Whip the egg whites: Clean your beaters thoroughly and whisk the egg whites in a separate bowl until frothy. Gradually add 3 tablespoons (37.5g) of sugar and whisk until stiff and glossy. The egg whites should hold peaks and stay in place if you invert the bowl.

Step 3

Combine mascarpone and egg whites: Gently fold one-third of the whipped egg whites into the mascarpone mixture. Repeat this process in thirds until the whites are fully incorporated and the mixture is light and airy.

Step 4

Dip the ladyfingers: In a shallow dish, mix the brewed coffee and coffee liqueur (if using). Quickly dip each Savoiardi biscuit for 2-3 seconds on each side to soak them without making them soggy.

Step 5

Assemble the first layer: Arrange a layer of soaked ladyfingers in a glass or ceramic dish, trimming them as needed to fit. Spread half of the mascarpone mixture over the ladyfingers and smooth it out evenly. Sprinkle with grated dark chocolate.

Step 6

Add the second layer: Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture. Spread evenly and dust the top generously with cocoa powder.

Step 7

Chill and serve: Cover the dish and refrigerate for at least 6-8 hours (preferably overnight) to let the flavors meld. Serve chilled and enjoy!