Nonna's Tiramisu
Classic Italian dessert with coffee-soaked ladyfingers and mascarpone cream
Authentic tiramisu with silky mascarpone cream and coffee-soaked biscuits, finished with a dusting of cocoa.
Equipment
Ingredients
Cream
pasteurized egg yolks (pasteurized)
80 g
sugar or erythritol
120 g
mascarpone cheese (soft)
500 g
Assembly
espresso coffee (hot)
120 ml
ladyfinger biscuits
200 g
unsweetened cocoa powder
20 g
Instructions
Prepare the cream base
Whisk pasteurized egg yolks with sugar until light and fluffy.
Add mascarpone
Gently fold mascarpone into the yolk mixture until smooth and creamy.
Prepare coffee
Brew fresh espresso and let it cool slightly.
Assemble the tiramisu
Quickly dip ladyfingers in espresso and arrange in a layer, then spread half the mascarpone cream. Repeat with remaining ladyfingers and cream.
Finish and chill
Dust the top with cocoa powder and refrigerate for at least 4 hours.
Original recipe
Storage
Best eaten within 2 days. Can be frozen for up to 1 month, thaw overnight in refrigerator
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