A classic tiramisu is light, airy and oh so very delicious. Best of all it does NOT require any baking! Learn how to make tiramisu the way that all Italian grandmothers make it! Authentic, simple and delicious!
- 36 ladyfinger cookies
- 1 pound mascarpone
- 5 whole eggs (seperated into yolks and white)
- 1/2 cup sugar
- 2.5 cups strong black coffee
- 2 tbsp vanilla paste (or vanilla extract)
- 3 tbsp Frangelico or other Liquor (feel free to leave out if not wanted)
- cocoa powder (for sifting)
- Brew coffee. If using regular coffee you are going to want to taste it, it needs to taste super strong because you rivaling an espresso. Taste and confirm 🙂 (See note)
- Add all of the sugar to the egg yolks and using a paddle attachment, whip for 4-5 minutes(depending on the strength of the mixer) until it transforms into a light yellow and when the beaters are lifted it forms ribbon
- In another bowl, whip the egg whites with a whisk attachment (see note 1) until stiff peaks form. You will know they are done when you can lift the whisk out of the bowl and the egg whites form a peak without falling back into the bowl.
- Add the mascarpone to the egg yolk and sugar mixture. Scrape every last bit out of that tub! Add in 4 tbsp of the brewed coffee, all of the liquor and the all of the vanilla. Slowly beat in the mascarpone into the egg yolks with a paddle or whisk attachment, it won't matter, until fully combined.
- Add the beaten egg whites into the mascarpone and egg yolk mixture and carefully fold them in with a rubber spatula. Once the everything is combined, set aside.
- Dip the ladyfingers into the coffee, working quickly. Dip flip to the other side and place into a casserole dish.
- Smear half the mascarpone cream onto the the ladyfingers.
- Continue to layer the ladyfingers on top of the cream and then cover with the final layer of cream.
- Sprinkle with cocoa powder and refrigerate for at least 4-6 hours.
- I used my Nespresso machine to make the espresso. If you are doing so, it will take about 6-7 espresso pods for this recipe. If you have the one I linked it will be about 3 of the coffee pods if you are out of espresso.
- I used the beater attachments on my hand blender to make both the egg whites and yolks. If using a stand mixer you will want to use the whisk attachment for the egg whites to get them really whipped up. This is why I really love the hand mixer for this recipe, it is way more convenient.
- There really is not anything that mascarpone cream can be substituted with. But it is readily available in almost any store now so you should not have any issues locating it!
- Another option for not using raw eggs, is called zabaglione. Essentially, you slowly whisk the eggs over a double boiler (aka steam). However, the raw eggs really should not pose any problems for you unless you have low functioning immune systems and or are elderly or pregnant. It is also not recommended for young children.
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.