Okay, this recipe is not that healthy, but I wanted to share an authentic lick-smacking tiramisu. This recipe actually came from my dad’s Italian friend’s mom. Since then, we have made it numerous times and every time we bring this to a party, everyone always asks for seconds! My brother usually makes this tiramisu, and I’m just the one who takes pictures and eats 🙂 .
If you bring this to a party, like we usually do, I recommend doubling the recipe. (By the way, did you know that tiramisu means ‘pick me up’ or ‘lift me up’ in Italian?) Just a warning, there are raw eggs in this recipe (but I’ve never known someone to get sick by eating this tiramisu).
So to start, combine the mascarpone ( if you don’t have mascarpone, you can use this substitute. I’ve personally never tried using that substitution, but the reviews seem good) and sugar together.
For the assembly, take a large glass dish with tall sides. Dip the sugary side of a ladyfinger into the hot espresso for 5 seconds. Place flat in dish and continue doing that with the ladyfingers until the bottom of the dish is fully covered. They should be parallel to each other. Tip: Leave some spacing between each ladyfinger so the mascarpone mixture can go in between.
With the rest of the ladyfingers, dip the sugary side in hot espresso for 5 seconds, and arrange them on top of the mascarpone mixture in the dish. I usually arrange them perpendicular to the ladyfingers on the bottom to create a sort of cross pattern. Also drizzle a tablespoon of amaretto over top.
Cover with plastic wrap and refrigerate for at least 5 hours, or overnight. If I bring this to parties, I usually dust the entire dish with cocoa powder before serving. But if I serve this at home, I place a single serving on a plate and dust each serving of tiramisu with cocoa powder.
Authentic Italian Tiramisu
500 g mascarpone cheese
2 tbsp. sugar
4 eggs, separated
1 cup strong espresso, freshly brewed
2 tbsp. amaretto
1 1/2 to 2 (100 g each) packages of ladyfingers
1/4 cup cocoa powder
- In a big bowl, mix together mascarpone and sugar. Beat in egg yolks and mix until all combined and there are no more yellow egg yolk streaks.
- In a separate bowl, beat egg whites until foamy and stiff, making sure to not over beat. The egg whites should not move or slide when the bowl is turned upside down. Gently fold the egg whites in the mascarpone mixture. The mixture should be creamy and smooth.
- Using half of the ladyfingers, dip each one (the sugary side only) for 5 seconds in the espresso. Arrange them flat on the bottom of a large glass dish with tall sides. The ladyfingers should be parallel to each other and have a 1/2 -1 cm spacing in between. Drizzle 1 tbsp. of amaretto over top. Cover with half of the mascarpone mixture and smooth with a spatula.
- Repeat step 3 with remaining ladyfingers, mascarpone mixture, espresso and amaretto. The only difference this time is arranging the ladyfingers perpendicular to the ladyfingers on the bottom to create a cross pattern.
- Cover with plastic wrap and refrigerate for at least 5 hours, or overnight. When serving, either dust cocoa powder (using a fine mesh sieve) over the entire dish before cutting and serving individual pieces, or dust cocoa powder over each individual serving after having been placed on a plate.