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Easy Authentic Italian Tiramisu

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  • Author: KimEasy
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes (double boiler step)
  • Total Time: 4 hours 25 minutes (including chilling)
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: Italian
  • Diet: Vegetarian

Description

This classic Italian tiramisu is rich, creamy, and irresistibly delicious. Made with layers of espresso-soaked ladyfingers and a luscious mascarpone cream, it’s the perfect no-bake dessert for any occasion. This traditional recipe is simple, authentic, and requires just a handful of ingredients!

Ingredients

Units Scale
  • 1 1/2 cups (360ml) strong brewed espresso, cooled
  • 3 tablespoons dark rum (or Marsala wine)
  • 3 large egg yolks
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon vanilla extract
  • 8 ounces (225g) mascarpone cheese, softened
  • 3/4 cup (180ml) heavy cream, cold
  • 24 ladyfinger biscuits (Savoiardi)
  • Unsweetened cocoa powder, for dusting
  • Dark chocolate shavings, for garnish (optional)

Instructions

  1. Prepare the Espresso Mixture:
    • In a shallow dish, combine the brewed espresso with the rum (or Marsala wine). Set aside to cool.
  2. Make the Mascarpone Cream:
    • In a heatproof bowl, whisk together the egg yolks and sugar.
    • Place the bowl over a pot of simmering water (double boiler) and whisk continuously for 4-5 minutes until the mixture thickens and turns pale yellow. Remove from heat.
    • Stir in the vanilla extract and mascarpone cheese until smooth.
  3. Whip the Cream:
    • In a separate bowl, beat the heavy cream until stiff peaks form.
    • Gently fold the whipped cream into the mascarpone mixture until well combined.
  4. Assemble the Tiramisu:
    • Quickly dip each ladyfinger into the espresso mixture (about 1 second per side) and layer them in a 9×9-inch (23x23cm) dish.
    • Spread half of the mascarpone cream evenly over the ladyfingers.
    • Repeat with another layer of dipped ladyfingers and top with the remaining mascarpone cream.
  5. Chill & Serve:
    • Cover and refrigerate for at least 4 hours (preferably overnight) to allow the flavors to meld.
    • Before serving, dust generously with unsweetened cocoa powder and garnish with dark chocolate shavings if desired.
    • Slice and enjoy!

Notes

  • Egg Safety Tip: If you’re concerned about using raw egg yolks, you can use pasteurized eggs or skip the double boiler step.
  • Alcohol-Free Version: Substitute the rum/Marsala wine with vanilla extract or omit it entirely.
  • Make-Ahead: Tiramisu tastes even better the next day! It can be stored in the fridge for up to 3 days.

Find it online: https://newsvks.com/easy-authentic-italian-tiramisu/