Recipe: Traditional Tiramisú

I first made this delicious tiramisu when in my cooking class in Florence, the recipe is authentic and straight from my Italian teacher, Renatta, hope you enjoy!

What you’ll need:
6 Eggs, very fresh, the egg and white separated.
450 Grams of Mascarpone cheese at room temperature. (Very important)
1/2 Cup of Sugar
1 1/2 Cups of warm, very strong espresso or coffee.
4-6 tbsp Sweet Liquor (Brandy, Kahlúa, Marsala Wine)
24 Ladyfingers
Unsweetened Cocoa Powder

In two bowls, separated egg yolks into one bowl and egg whites into another.

In a small bowl, whip egg whites till stiff with an electric mixer. Set aside.

Wash and dry beaters.

In a large bowl, beat egg yolks until frothy. Add mascarpone cheese and sugar and continue beating with electric mixer until thick and creamy.

Take the bowl of beaten egg whites, and gently fold egg whites into mixture until combined. (Do not mix or stir, this will ruin the consistency and mouse-like texture.)

Place warm coffee in a shallow bowl with liquor of your choice. Quickly dip 1 side of each ladyfinger in the coffee, holding dry side down, and line the bottom of your desired pan. (Preferably a glass pan or container.)

Spoon mascarpone mixture over soaked ladyfingers and smooth top. Dust cocoa powder over layer and repeat process. Lay another layer of ladyfingers and mascarpone mixture.

Cover with plastic wrap and chill for at least one hour. When ready to serve sprinkle more cocoa powder on top for presentation.

Enjoy within 24 hours!


Mulberry Ink

A lifestyle blog about travel, food, wanderlust, DIY, photography, and happiness.

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