Authentic tiramisu

    2 hours 30 min

    On my first trip to Italy to meet my husband's family back in 1995, I didn't speak a word of Italian, but I did learn how to make great 'dolci' from his sister, Maria. This was her recipe and now when we go back they ask me to make it!

    4 people made this

    Serves: 12 

    • 100g caster sugar
    • 3 eggs, separated
    • 2 tablespoons brandy
    • 475ml brewed espresso, cooled, divided
    • 500g mascarpone cheese
    • 1 pinch caster sugar
    • 30 ladyfingers
    • 3 tablespoons cocoa powder (unsweetened)

    Prep:30min  ›  Extra time:2hr chilling  ›  Ready in:2hr30min 

    1. Beat 100g caster sugar, egg yolks, brandy and 1 tablespoon espresso together in a bowl using an electric mixer until smooth, 2 to 3 minutes. Add mascarpone cheese to sugar-egg mixture and beat until well blended, 3 to 5 minutes.
    2. Beat egg whites and a pinch sugar in a bowl using an electric mixer until stiff peaks form. Gently fold egg whites into mascarpone mixture.
    3. Pour remaining espresso into a shallow dish. Dip 1 side of each ladyfinger into the espresso and arrange on a serving platter in 2 horizontal rows of 6 with 2 1/2 ladyfingers in opposite direction on both ends to form a rectangular shape.
    4. Spread 1/2 of the mascarpone mixture onto the ladyfinger layer and dust with 1/2 of the cocoa powder. Repeat with remaining ladyfingers dipped in espresso, mascarpone mixture and cocoa powder. Refrigerate tiramisu until ladyfingers have softened from the espresso and mascarpone mixture, 2 to 3 hours.


    Strong brewed coffee can be used in place of the espresso.

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