Authentic Italian Tiramisu
Authentic Italian Tiramisu recipe
Yield
12 servingsPrep
40 minCook
20 minReady
8 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
separated |
|
| 1 ¼ | cups |
sugar
granulated |
|
| 1 ½ | cups |
mascarpone cheese
|
*
|
| 24 | each |
lady fingers
split lenghtwise |
*
|
| ¾ | cup |
water
hot |
|
| 2 | teaspoons |
instant coffee
|
|
| ¼ | cup |
brandy
|
*
|
| 2 | tablespoons |
brandy
|
|
| 1 ⅔ | cups |
heavy whipping cream
whipped |
|
| 4 | ounces |
chocolate
coarsely grated |
|
| 3 | tablespoons |
cocoa powder
|
|
| 1 | x |
heavy whipping cream
for garnish |
*
|
| 16 | oz |
cream cheese
or mascarpone cheese |
|
| ⅓ | cup |
sour cream
|
|
| 2 | ounces |
heavy whipping cream
1/3 cup |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
separated |
|
| 296 | ml |
sugar
granulated |
|
| 355 | ml |
mascarpone cheese
|
*
|
| 24 | each |
lady fingers
split lenghtwise |
*
|
| 177 | ml |
water
hot |
|
| 1E+1 | ml |
instant coffee
|
|
| 59 | ml |
brandy
|
*
|
| 3E+1 | ml |
brandy
|
|
| 394 | ml |
heavy whipping cream
whipped |
|
| 115.6 | ml/g |
chocolate
coarsely grated |
|
| 45 | ml |
cocoa powder
|
|
| 1 | x |
heavy whipping cream
for garnish |
*
|
| 16 | oz |
cream cheese
or mascarpone cheese |
|
| 79 | ml |
sour cream
|
|
| 57.8 | ml/g |
heavy whipping cream
1/3 cup |
|
Directions
Arrange half the lady fingers in the bottom of a 9 x 13 pan.
Mix hot water with coffee granules and 2 T.
brandy. Pour ½ this mixture gently over lady fingers. Set aside.
Make a zablione by beating the egg yolks and sugar in the top of a double boiler until ivory colored.
Add ¼ cup brandy and whisk over simmering water until the mixture starts to thicken - 8 to 10 minutes.
Let cool a little.
Stir constantly while cooking.
Carefully mix zabliogne with mascarpone cheese.
It will appear to be quite liquid.
Whip the egg whites until very stiff and fold into zabliogne/mascarpone mixture.
Pour ½ zabliogne mixture over the lady fingers, which have been soaking up the coffee/brandy mixture.
Top with ½ whipped cream.
Sprinkle with ½ of cocoa powder and ½ of grated chocolate.
Place balance of lady fingers on top of this to create a second layer.
Pour remaining coffee mixture carefully over these lady fingers.
Then repeat layers; zabliogne, whipped cream, cocoa powder and grated chocolate.
Cover with plastic wrap and refrigerate until set.
It is best if left over-night.
Yield 10 to 12 servings, depending on the size you cut them.
