The Ultimate Guide to Making Authentic Italian Tiramisu

If there is an Italian dessert that deserves all the recognition in the world, it is Tiramisu. However, few know the secret to achieving a delicate, creamy, and intensely flavored result. Today, we will guide you through each step to ensure a perfect tiramisu, from the coffee preparation to the final dusting of cocoa powder.

Preparing the Coffee Base

The first step in making an exceptional tiramisu is to prepare 400 ml of good mocha coffee over low heat. Once brewed, add 15 grams of sugar and, if you want an extra layer of flavor, 60 ml of a sweet win
e such as Marsala, Port, or Sherry. Mix well and let it cool completely before using.

Pasteurizing the Egg Yolks

While some recipes use raw eggs, this method ensures food safety by pasteurizing them.

1. In a small saucepan, combine 60 grams of sugar with 30 ml of water.

2. Cook over low heat until the syrup reaches a temperature of 121 degrees Celsius.

3. In the meantime, lightly beat 4 large egg yolks using an electric mixer.

4. Once the syrup reaches the optimal temperature (between 115 and 121 degrees), pour it slowly into the yolks in a thin stream while continuing to beat. This allows the heat from the syrup to safely pasteurize the eggs.

5. Continue beating until the yolks become pale, double in volume, and reach room temperature.

Once the yolks are ready, gradually add 500 grams of mascarpone cheese, spoonful by spoonful, until fully combined. Refrigerate this mixture until later.

Preparing the Meringue

Next, we will repeat the syrup process for the egg whites:

1. Combine 60 grams of sugar with 30 ml of water and cook over low heat.

2. In a clean mixing bowl, begin beating 4 large egg whites with a pinch of salt.

3. Once the syrup reaches the proper temperature, slowly incorporate it into the egg whites while continuously beating to create a firm meringue.

Retrieve the yolk-mascarpone mixture from the refrigerator and gently fold the meringue into it in batches using circular movements with a spatula. This ensures a light and airy texture.

Assembling the Tiramisu

For this preparation, we will use a dish suitable for approximately six servings.

1. You will need about 26 savoiardi (ladyfinger biscuits) or sponge cakes. Dip each one lightly in the cooled coffee mixture, ensuring only the unsugared side absorbs the liquid.

2. Arrange them in the dish sugar-side down to allow the coffee to spread without making the cake overly soggy.

3. Form the first layer with the soaked biscuits.

4. Retrieve the mascarpone-egg mixture and spread half of it evenly over the biscuits.

5. Create another layer with the remaining savoiardi soaked in coffee.

6. Spread the remaining mascarpone mixture over the top. You can leave it smooth or use a piping bag for a more decorative finish.

Final Touches and Refrigeration

Once assembled, dust the entire surface with pure cocoa powder. Refrigerate the tiramisu for at least four hours, though overnight chilling will yield an even better flavor and texture.

Before serving, remove it from the refrigerator about 10 minutes in advance. Sprinkle an additional layer of cocoa powder for an extra touch of indulgence.

Enjoy your homemade tiramisu and savor every bite of this classic Italian delicacy!