How To Make Italian Authentic Tiramisu Recipes

AUTHENTIC TIRAMISU

Steps:

• Beat 1/2 cup 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.
• 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.
• 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.
• 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.

HOW TO MAKE ITALIAN AUTHENTIC TIRAMISU RECIPE

Steps:

• Prepare the espresso, add the alcohol (if using), and allow it to cool down while you prepare the remainder of the ingredients.
• Separate the eggs into yolks and whites.The egg whites aren't needed in this recipe, so you can save them for something else. Store, covered, in the fridge for up to 2 days or in the freezer for between 2-3 months. Thaw in the refrigerator before using.
• Add the egg yolks, sugar, and salt in a large bowl or stand mixer (with whisk attachment). Whisk until well creamed and a light pale-yellow color. This will take between 3-5 minutes using a stand mixer.Alternatively, you can add the egg yolks, sugar, and salt to a double boiler (bowl over a pan with about 1 inch of boiling water), whisking/mixing until the color becomes pale yellow. The extra heat will slightly cook the eggs (without scrambling them) if you're particularly worried about bacteria/don't have pasteurized eggs.Make sure that the bottom of the bowl doesn't touch the water in the double boiler. Otherwise, you may end up accidentally scrambling the eggs.
• Add the mascarpone to the egg mixture and slowly whisk/fold in at low speed.
• In a separate bowl, whisk the heavy cream until soft peak phase. Make sure you don't overwhip it, or you'll end up with homemade butter!For a lighter cream, you could whisk the egg whites into soft peaks, then fold them into the whisked cream. However, I find that there's more of a chance of ending up with a runny cream mixture when doing this. I also prefer the dessert richer.
• Fold the whipped cream into the egg mixture, careful not to knock out too much air.
• Add a layer of cacao powder to the bottom of your dish. I used a Pyrex dish that's 6x8 inches/15x20 cm.
• Dip each ladyfinger into the espresso mixture for just 1-2 seconds and lay them into your dish until you have a single layer of soaked ladyfingers. Be careful not to oversoak the ladyfingers, or they'll become too soggy and make it harder to slice pieces of your tiramisu. It'll also make the dessert watery (mine were actually slightly oversoaked this time- eep).If you're worried about this, I recommend you dip just one side of the ladyfingers in the coffee mixture for 2 seconds, then flip it over when laying it in the dish - that way, the espresso mixture will slowly filter down to the other side of the biscuit, for the perfect amount of soaking.
• Add half of the mascarpone cream mixture over the ladyfingers and use a spatula to spread it into an even layer.
• Arrange another coffee-soaked ladyfinger layer and top with the remaining half of the cream mixture. Then dust the top with a light coating of cacao powder.Alternatively, you can omit the cacao powder for now, as it will become "wet" while the tiramisu chills/sets. Just add the cacao powder right before serving.
• Transfer the tiramisu to the fridge to set for at-least 4-5 hours or overnight. Then, enjoy!
• Make ahead: since the tiramisu requires hours of chill time, I actually recommend you prepare it the day before you plan on serving. In fact, the flavor always tastes best after a day of setting.Storing: store any leftovers covered tightly in the refrigerator for up to 3 days, though it's best enjoyed after a day of setting and then within 24hrs.Freeze: alternatively, freeze the homemade tiramisu for up to 2 months. To save yourself from having to keep the dish in the freezer, line it with plastic wrap or tin foil (plus overhang) before assembling the tiramisu. Once solid, remove the tiramisu from the container and wrap tightly to protect it from freezer burn. When you want to thaw it, place it back in the dish and leave it in the fridge overnight.If you plan to freeze some immediately, then omit the cocoa powder before freezing.