Original Italian Tiramisu

Ingredients

• 1000 g Mascarpone cheese (Half the quantity can be prepared.)
• 200 g Sugar (For the Italian syrup.)
• 125 g Water (For the syrup.)
• 8 Egg yolks
• 80 g Sugar (Whisked with the egg yolks; the source states that this is approximately 4 tbsp.)
• 4 Egg whites (For the Italian meringue.)
• Salt (A small amount.)
• Espresso, moka coffee, or instant coffee (Prepare and cool before use; the quantity is not specified in the source.)
• Savoiardi biscuits or ladyfingers (The quantity is not specified; a round form of the dough is also used in the mold.)
• Cocoa powder (For sprinkling between the layers and before serving; the quantity is not specified.)

Steps

1. 1

   Prepare the coffee for soaking the biscuits, then let it cool completely. Espresso, moka coffee, or instant coffee can be used if the specified coffee is unavailable.

2. 2

   Place 200 g of sugar and 125 g of water in a small saucepan and cook over medium heat until the syrup comes to a boil. Let it boil for about 10 minutes if you do not have a thermometer, or cook it until it reaches 121°C.

3. 3

   In another small saucepan, combine 8 egg yolks with 80 g of sugar. When the water begins to boil, whisk the mixture over a bain-marie for 3–4 minutes, until it becomes creamy and reaches approximately 80°C.

4. 4

   Remove the egg-yolk cream from the heat and continue stirring for about 2 minutes, until it cools slightly and becomes smooth.

5. 5

   When the syrup reaches 121°C, begin whipping 4 egg whites with a little salt.

6. 6

   Pour the hot syrup over the whipped egg whites in a thin, steady stream while continuing to whip, until an Italian meringue forms.

7. 7

   Continue whipping the meringue for about 8 minutes, until it has cooled completely and becomes firm and smooth.

8. 8

   Mix the cooled, pasteurized egg-yolk cream with 1 kg of mascarpone. According to the source, do not add any other flavorings to the tiramisu cream.

9. 9

   Add the Italian meringue to the mascarpone mixture in two batches. Gently fold each batch from bottom to top to keep the cream light and achieve a thick rather than runny consistency.

10. 10

    To prepare the tiramisu in a round mold, place a round piece of biscuit or Savoiardi dough in the mold, then soak it thoroughly with the cooled coffee.

11. 11

    Fill a piping bag with the tiramisu cream, then pipe a layer of cream over the soaked biscuit.

12. 12

    Place a second biscuit piece over the cream, soak it with coffee, and cover it with another layer of tiramisu cream.

13. 13

    Sprinkle cocoa powder over the tiramisu, then place the mold in the refrigerator until the next day.

14. 14

    To prepare individual portions, cut the Savoiardi or ladyfingers in half and dip each piece in the coffee only twice, then arrange them in a serving dish or mold.

15. 15

    Fill the individual portions with tiramisu cream, add a little cocoa, then close them or add another layer according to the serving style. Place them on a tray and refrigerate until the next day.

16. 16

    Before serving, sprinkle on a small additional layer of cocoa powder. If using a mold, run a knife around the edge, or wrap a cloth moistened with hot water around the edges to soften the tiramisu slightly, then carefully remove the mold without damaging its shape.

Notes

The source does not specify the amount of coffee, the number of Savoiardi biscuits, or the quantity of cocoa. It recommends keeping the tiramisu refrigerated until the next day and ensuring that the mascarpone cream is thick rather than runny. The traditional tiramisu in the source contains no additional flavorings.

Nutrition per serving

• Dessert
• Italian
• Tiramisu
• No-bake
• Chilled
• Suitable for occasions