Original Italian Tiramisu Recipe

I was searching for an original Italian Tiramisu recipe for a long time. While visiting Italy I was trying to figure out what are all the ingredients of this delicious Italian dessert. And finally, I found out :). It’s one of our favorite cakes, we both love coffee, and what can be better than coffee with a piece of Tiramisu cake? 🙂

This Tiramisu cake is so light and deliciously creamy. 🙂 I added a little bit of rum to the espresso – if you don’t like rum you can skip it or add something else, but for me, the flavor is more intense this way. Italian Tiramisu is one of those recipes you can prepare very easily, and it tastes fabulous.

If you are looking for the best Italian dessert, why not trying the very best one – Tiramisu – you’ll fell in love with the first bite!

Prep time: 4 h 30 min   Cook time: 15 min   Total: 4 h 45 min   Servings: 8

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INGREDIENTS

• 4 egg yolks
• about 1 cup (110g) powder sugar
• 17.6oz (500g) mascarpone cheese
• 1 cup (250ml) whipping cream (sweetened)
• 34 ladyfingers
• 1 cup (250ml) strong coffee or espresso coffee (room temperature)
• 1 tablespoon of rum (more or less depending on your taste)
• 1/2 cup (50g) cocoa powder

INSTRUCTIONS

• Line with the parchment paper 10” (26cm) round cake pan and set aside.
• In a small bowl whisk the egg yolks with the sugar until completely smooth and creamy. Transfer the mixture to a pot and cook over a double boiler. Stir constantly for about 15 minutes until the eggs are cooked and the mixture starts to thicken. When done, let it cool for about 10-15 minutes at a room temperature.
• Prepare 2 large mixing bowls. In the first beat the whipping cream for about 3-4 minutes until it forms soft peaks. Set Aside. In the second mixing bowl add mascarpone cheese and cooked egg yolks and mix until combined. Then slowly start adding whipped cream and mix until everything becomes completely smooth and combined. Set aside.
• In a shallow bowl add coffee and rum and stir a few times.
• Dip the ladyfingers, one at a time, in the espresso mixture until it soaked. Make sure it’s not soggy. Transfer it to a prepared cake pan. Repeat the process until you used about 17 ladyfingers (or more/less depending on the pan you are using )making sure that they cover the bottom of the pan. Spread 1/2 of previously prepared cream on top of the ladyfingers. Then place the second cake layer of espresso dipped ladyfingers and add the rest of the cream spreading it evenly on top and sides of a cake.
• Let it cool in a freezer for at least 4 hours or overnight.
• Dust with cocoa powder. Serve and enjoy your Original Italian Tiramisu Recipe!

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