Authentic Tiramisu

We wanted you to know the original recipe for this delicious dessert, which originated in Treviso, one of Italy's northeastern cities. Authentic tiramisu is made with Savoiardi biscuits filled with mascarpone cheese. Biscuits dipped in espresso coffee are topped with mascarpone cream and cocoa powder.

Your quote after making this recipe --> "The best Tiramisu I've had in years. Thank you Food Karussell."

Tiramisu is a simpler dessert to make than many others. There is cheese cream that does not require cooking. As a result, use the best fresh eggs possible and consume the dessert as soon as possible. You can't stop yourself from eating the entire bowl once you've tasted it!

The Authentic Tiramisu Tip 1

Check that the eggs and mascarpone are at room temperature. Use fresh eggs; never use eggs for this recipe if the expiration date and source are unknown.

The Authentic Tiramisu Tip 2

The authentic tiramisu made in Italy contains about 2 tablespoons of Marsala wine or Amaretto. If desired, add sugar after beating the eggs. If you want to cook the eggs, use the bain-marie technique to whisk the egg yolks with sugar.

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Section 1: Ingredients

• 6 tablespoons of granulated sugar

• 3 eggs (room temperature)

• 500 grams of mascarpone cheese (at room temperature)

• 1 pack of Savoiardi biscuits (ladyfingers)

• 4 cups long shot espresso

• 2 tablespoons (heaped) cocoa (for topping)

Section 2: Directions

1. First, make the coffee and place it in a large bowl to cool.

2. Separate the egg yolks and whites and place them in separate mixing bowls.

3. Begin by lightly beating the egg whites with a mixer; once they begin to turn white, add 1 tablespoon of sugar and continue beating.

4. Beat the egg whites until they are stiff enough not to spill when the mixing bowl is turned upside down. Make sure that no water or other liquids get into this bowl. Otherwise, the egg whites will become liquefied and lose their consistency.

5. Stir in the remaining 5 tablespoons of sugar until the sugar melts and the mixture turns a light yellow color.

Mix the mascarpone cheese into the silky egg yolks in small batches until smooth.

6. Fold the beaten egg whites into the mascarpone mixture in three stages, one at a time, using a spatula.

7. Using a spatula, slowly combine all of the ingredients until they are evenly combined.

8. Dip the Savoiardi biscuits into the cooled coffee and place them in the mold. If you wet the biscuits too much, they will release juice when they come into contact with the cream. As a result, simply immersing it for 1-2 seconds and removing it will suffice.

9. Using an offset spatula, spread the silky cream you've made on the biscuits.

10. Dip the remaining biscuits in coffee, then place them on top of the cream layer and cover again with cream.

11. Repeat the steps based on the suitability of your serving mold until all of your materials are finished. Make certain that the top layer is mascarpone cream.

12. Refrigerate for at least 2 hours before serving, and then sprinkle with cocoa.

13. Here's your authentic tiramisu, enjoy!