authentic tiramisu recipe

This authentic Tiramisu Recipe made completely from scratch. A creamy mascarpone filling sits between three layers of homemade lady fingers soaked in rum &amp; coffee with a dusting of cocoa powder on top. It is seriously the absolute best tiramisu cake ever.

Tiramisu Recipe

eggs (separated)

sugar

all-purpose flour

¼ tsp fine sea salt

tsp pure vanilla extract

milk

mascarpone cheese

heavy whipping cream

tsp pure vanilla extract vanilla

coffee (strong brewed, or espresso)

TBS unsweetened cocoa powder

Preheat oven to 350 degrees F. Line 3 baking sheets with parchment paper. Trace the bottom of an 8x8” or 9x9” square pan or 9” round cake pan on each piece of parchment paper. Set aside.

In the bowl of a standing mixer fitted with the wire whisk attachment (or in a large bowl with a hand-held mixer), whip egg yolks and 1/4 cup of sugar with an electric mixer until thick and pale. Transfer mixture to a different bowl, scraping the bowl clean. Rinse off the beater.

In the bowl of a standing mixer fitted with the wire whisk attachment (or in a large bowl with a hand-held mixer), whip egg whites. Once the mixture starts to thicken, add the remaining ½ cup sugar and continue beating. Once stiff peaks form add vanilla and beat to combine.

Gently stir in egg yolk mixture on low speed.

Add flour and salt and gently stir or fold in with a spatula. The batter should be thick and pale yellow.

Pour about 1 cup of batter into the center of each square traced on the parchment paper. Evenly spread it out to fit the square, leaving about ¼” border. The batter should be about 1/2” thick.

Bake in preheated oven for 10-12 minutes, until set and very lightly browned. Carefully transfer parchment paper to a wire rack to cool.

Once cooled, carefully  remove the lady finger squares from the parchment paper, set aside to use in the recipe.

Make the lady fingers:

Brew coffee and let it cool. (or use instant coffee or instant espresso and brew 1 ¾ cups).

Whisk the rum into the coffee, then pour the mixture into a large dish or baking pan that will fit the layers. Set aside.

Make the soaking liquid:

In a medium saucepan, whisk together egg yolks, milk and sugar until combined.

Cook over medium heat, whisking constantly, until mixture boils. Turn heat to medium- low and boil for 1 minute, remove from heat and transfer the mixture to a container with lid – but don’t put the lid on yet. Leave the lid open and whisk the mixture every few minutes until it’s cooled slightly. Then put the lid on and chill in the refrigerator for 1 hour. NOTE: this can be done before you bake the lady fingers, if desired, so it has time to cool. It can even be done the day before and chilled overnight. 

In the bowl of a standing mixer fitted with the wire whisk attachment (or in a large bowl with a hand-held mixer), Beat the heavy whipping cream and powdered sugar until stiff peaks form, transfer to a different bowl.

In the same bowl used to beat whipping cream (but with the cream no longer in it), beat the chilled custard, mascarpone and vanilla with the paddle attachment until combined.

Gently fold in beaten whipping cream.

Make the filling:

Quickly dip one of the three lady finger layers into the soaking liquid for about 5-10 seconds. Do not drop it in and let it sit or it will soak up too much liquid and fall apart. Remember, homemade lady fingers are more delicate than store-bought. If using hard store-bought you will need to soak them longer.

Place it in the bottom of the baking dish you used to trace the shape.

Spread 1/3 of the filling mixture evenly on top of the layer.

Repeat with the second and third lady finger layers and remaining custard. Alternating soaked lady finger, custard, soaked lady finger, custard.

Sprinkle cocoa powder over the top custard layer.

Chill for at least 8 hours, or overnight.

Cut into square portions and serve.

Putting it together:

https://mediavine-res.cloudinary.com/video/upload/t_original/v1612547098/rbnd4hlqtxpvgkiadk5r.mp4

This is the best authentic Tiramisu Recipe made completely from scratch. A creamy mascarpone filling sits between three layers of homemade lady fingers soaked in rum & coffee with a dusting of cocoa powder on top. The best tiramisu cake you’ll ever eat.

Best Tiramisu Recipe

This Authentic Tiramisu is how the original Tiramisu was made. Made with eggs, mascarpone and no cream. This version is creamy and delicious. 

Authentic Tiramisu

ladyfingers

eggs (room temperature) separated

mascarpone cheese (room temperature)

coffee

unsweetened dutch processed cocoa

In a medium or large mixing bowl beat with a hand mixer or electric mixer with the whisk attachment the raw egg whites until stiff peaks form. Make sure the bowl and beaters are clean and completely dry.

In a large bowl beat the egg yolks and sugar until creamy and light, about 3-5 minutes, add the mascarpone and beat to combine well.

Gently fold the egg whites into the egg yolk / mascarpone mixture, until well combined.

Place the cold coffee in a large enough dish so that you can easily turn the ladyfinger cookies, be sure to turn the cookies just once in the coffee and do not let them sit in it or they will become too soggy.

On the bottom of the baking dish, (I used a 10x6 inch/25x16cm baking dish and I made 2 layers) place a few tablespoons of the mascarpone cream mixture on the bottom, top with the dipped cookies, then top the cookies with ½ to ⅓ of the mixture depending if you are making it two or three layers, continue until the layers are done.

Cover the pan well with plastic wrap and refrigerate for at least 3-4 hours or even better overnight. Just before serving dust with the cocoa powder. Enjoy!

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Top 2 authentic tiramisu recipe recipes from across the web

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