+

Traditional Tiramisu

Sign up to save this recipe to your profile Sign Up Now ›
Approx. 12 slices, depending on your portion sizes Easy
Total: Active:
0 Ratings 

Ingredients (7)

  • 6 Eggs
  • 6 tbsp Sugar
  • 500g Mascarpone cheese
  • Big package of lady fingers
  • Brandy (or rhum)
  • Cold espresso
  • Cocoa powder
Try Amazon Fresh

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

Traditional Tiramisu

My mom’s recipe for making Tiramisu gets compliments all the time. People seem to think this is a hard recipe but it’s really not. Get ready to impress!

Instructions

  1. 1Separate the egg yolks and the egg whites in different large bowls.
  2. 2Beat the egg yolks with the sugar until it’s mixed and then add the mascarpone cheese. Mix again until texture is smooth.
  3. 3Beat the egg whites into a stiff foam (a pinch of salt may help if you’re having trouble) and incorporate them into the cheese mixture gently.
  4. 4Make the espresso like you would a normal coffee with sugar and milk. Then, add 1 to 1.5oz brandy to the coffee.
  5. 5Dip ladyfingers quickly in the coffee and arrange them in the bottom of the tray. If you leave them for more than a few seconds in the coffee they will fall apart. If your ladyfingers are too dry you can always spoon a bit of coffee over them once they are in the tray.
  6. 6Take out a large rectangular oven tray and arrange one layer of lady fingers. Generally your tray should be big enough to let you make three rows of ladyfingers.
  7. 7Pour half of the egg-cheese mixture over the ladyfingers, then make another layer of ladyfingers, dipping the ladyfingers just before arranging them.
  8. 8Pour the other half of the egg-cheese mixture over the 2nd layer of ladyfingers.
  9. 9Refrigerate at least one hour, 4 hours is better as it will hold together better.
  10. 10Dust slices with cocoa powder and serve!
  11. 11Keep the cocoa powder for just before serving. If you put the cocoa powder before you refrigerate, the top layer will congeal and look less than appetizing.
Load Comments

Recommended from Chowhound

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France
Chow with Me

10 Must-Buy Food Souvenirs You'll Want to Bring Back from France

by Hana Asbrink | My latest haul. Welcome to Chow...

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More
Guides

Chefs Share Their Favorite Summer Meat Marinades for Steak, Chicken, Shrimp & More

by Dan Koday | You ever notice how a great marinade can instantly elevate what otherwise would end up as a pretty...

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing
Spotlight

Tokyo to Texas: Austin Chef Reflects on His Multicultural Upbringing

by Eric Silverstein | By Eric Silverstein Chef Eric Silverstein is the founder and owner of The Peached Tortilla in Austin...