Authentic Italian Tiramisu with Optional Homemade Savoiardi

Ingredients

• 500 g Mascarpone cheese (Cold; using a good-quality mascarpone, preferably Italian, is recommended.)
• 5 Egg yolks (Large eggs; approximately 90 g of yolks.)
• 130 g Sugar
• 250 g Ladyfingers (savoiardi) (Store-bought or replaced with the homemade savoiardi from the optional recipe.)
• 300 ml Strong espresso (Brewed and left to cool; do not sweeten.)
• 1 tbsp Amaretto liqueur (Optional; may be replaced with Marsala, as shown in the video.)
• 10 g Unsweetened cocoa powder (Approximate amount, for dusting just before serving.)
• 4 Eggs (For the optional homemade savoiardi; separate the whites and yolks. Approximately 200 g without shells.)
• 100 g Sugar (For the homemade savoiardi: divide into 50 g for the whites and 50 g for the yolks.)
• 100 g Soft wheat flour (Sifted.)
• Salt (A pinch, for whipping the savoiardi egg whites.)
• Powdered sugar (For dusting the savoiardi twice; amount to taste.)

Steps

1. 1

   For the cream, place the 5 egg yolks and 130 g of sugar in a heatproof bowl. Cook over a bain-marie, whisking constantly, until the mixture reaches approximately 60 °C, becomes paler, and doubles in volume. This sabayon helps stabilize the yolks.

2. 2

   Remove the bowl from the bain-marie and add the cold mascarpone. Mix with a whisk or spatula until completely smooth and homogeneous, with no lumps. Do not add cream or whipped egg whites.

3. 3

   Prepare 300 ml of strong espresso and let it cool completely. Add the optional amaretto and mix. Keep the coffee unsweetened.

4. 4

   Quickly dip each ladyfinger into the cold coffee, turning it over only once. It should become moistened while retaining enough structure not to fall apart.

5. 5

   Cover the bottom of an approximately 20 × 20 cm dish with a layer of soaked ladyfingers, placing them close together and trimming them if necessary to cover the surface.

6. 6

   Add half of the mascarpone cream over the ladyfingers and spread it into an even layer with a spatula.

7. 7

   Repeat the assembly with a second layer of soaked ladyfingers and finish with the remaining cream. Carefully smooth the surface.

8. 8

   Cover the dish and refrigerate the tiramisu for at least 8 hours; for a firmer texture and better-integrated flavors, let it rest overnight.

9. 9

   Just before serving, dust the surface with unsweetened cocoa powder using a fine sieve. Do not add the cocoa before refrigerating, as it will become moist and lose its finish.

10. 10

    To prepare the optional homemade savoiardi, preheat the oven to 180 °C and line a baking sheet with parchment paper. Separate the whites and yolks of the 4 eggs.

11. 11

    Place the egg whites in a clean bowl and add a pinch of salt. When they begin to foam, gradually add 50 g of the sugar and beat until you obtain a firm, glossy meringue with stable peaks.

12. 12

    In another bowl, beat the 4 egg yolks with the remaining 50 g of sugar until the mixture is pale, thick, and has increased in volume.

13. 13

    Fold the whipped yolks into the meringue with a spatula, using gentle folding motions to preserve the air.

14. 14

    Gradually add the 100 g of sifted flour. Fold until no dry streaks remain, avoiding overmixing so the batter does not lose volume.

15. 15

    Transfer the batter to a piping bag fitted with a round tip. Pipe 8–10 cm-long fingers onto the prepared baking sheet, leaving space between them.

16. 16

    Dust the fingers with powdered sugar. Wait approximately 1 minute and dust them with a second layer; this helps create the characteristic texture of savoiardi.

17. 17

    Bake the savoiardi at 180 °C until lightly golden and firm to the touch, approximately 10–12 minutes. Let them cool completely before using them in the tiramisu.

Notes

The cocoa should always be added at the end. The homemade savoiardi yield approximately 25–30 pieces. If using them for the tiramisu, let them cool completely before soaking. Because the recipe uses egg yolks, the bain-marie at approximately 60 °C is an important additional precaution; keep the dessert refrigerated.

Nutrition per serving

• dessert
• Italian
• tiramisu
• without cream
• refrigerated
• with coffee
• with optional alcohol
• homemade