Classic Italian Tiramisu Recipe

This Italian Tiramisu recipe was taught to me while I was in Rome cooking with the chefs at La Pergola in Rome. I hope you enjoy this recipe as much as I did; I promise your taste buds will love these flavors.

Finished Italian Tiramisu

Classic Italian Tiramisu | Not My Mama's Recipes

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Classic Italian Tiramisu Recipe
Classic Italian Tiramisu | Not My Mama's Recipes
Course dessert
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 2 days
Servings
servings
Ingredients
Course dessert
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Passive Time 2 days
Servings
servings
Ingredients
Classic Italian Tiramisu | Not My Mama's Recipes
Instructions
  1. In a large bowl, whisk the egg yolks with half the sugar until pale and doubled in volume; this will take 3 to 5 minutes. Add the mascarpone in 2 or 3 additions, whisking until incorporated. Add the liquor, if using, and whisk until fully incorporated.
  2. In a clean bowl or the bowl of a stand mixer fitted with a whisk attachment, whip the egg whites and sugar to soft peaks. Fold the egg whites into the mascarpone mixture in thirds. This process should be completed in two or three additions.
  3. In a 6X9 inch bordered plate, spread about one third of the mascarpone cream into an even layer. Soak each ladyfinger in the espresso and arrange them very tightly on top until the cream is completely covered. Spoon the remaining cream over the cookies and spread to an even layer.
  4. Refrigerate for at least 1 day or up to 2 days to set the cream. Before serving, garnish with cocoa powder and mint sprig.
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