The best tiramisu ever is of course the one that is traditionally Italian.
There are many different versions on the tiramisu theme and we have encountered and created a few ourselves. This is how to make a real Tiramisu. Rich, luxurious but wonderfully light.
The main take-away for making a real Italian tiramisu is that is does not have any whipping cream and the eggs will be raw. Yep, the eggs are raw and always have been – so take care to source your eggs wisely. But have no fear because it has been made this way for many, many years.
- 3 eggs, separated
- 3 tbsp fine sugar
- 250 gms marscarpone cheese
- 2 tbsp of a coffee liqueur or marsala
- 500 ml espresso coffee, cooled
- 200 gms ladyfinger biscuits (Savoiardi are also good to use but can be really delicate)
- cocoa powder for dusting
- With an electric mixer, beat the egg yokes and sugar until the mixture is thick and pale.
- Add the marscarpone and keep whisking.
- Mix in the brandy and set aside.
- In a large bowl, whisk the egg whites and a pinch of salt until firm.
- Using a spatula, gently fold them into the marscapone mixture.
- Place the cold coffee in a shallow bowl.
- Dip the biscuits in the coffee then place them in the serving dish in a single layer.
- Pour the marscapone mixture on top of the layer of biscuits.
- Place another layer of coffee-soaked biscuits on top and repeat the process until all biscuits have been used.
- The last layer of the tiramisù is a layer of the marscapone mixture.
- Cover the dish with cling film and chill for a few hours.
- Before serving, dust the tiramisù with cocoa powder.
- The end result is a soft, creamy cake to be eaten with a spoon.