Easy Authentic Tiramisu Recipe
Making a tiramisu doesn’t have to be difficult while still wanting an authentic taste, you can have just that with this recipe. This is a tiramisu I’ve been making for years and it’s been an absolute hit within my family and friends. Inexpensive & super easy to make, so why not try it? Tiramisu purists, you’re going to want to try this one!
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Brew your espresso and put it a side to cool.
- Add in your dark rum, stir and set a side.
- Let your eggs sit out at room temperature for 20 mins.
- They shouldn’t be too cold.
- This will help your whites whip better.
- Next, separate your egg yolks and egg whites.
- Start off whisking your egg yolks gently, the. Add in your mascarpone & your salt.
- Whisk until combined for about 45 seconds to 1 min vigorously.
- Put that aside.
- Get your hand mixer and stand mixer and start whipping egg whites for about 20 second.
- After the 20 seconds, slowly pour in your sugar and whip until SOFT peaks. Soft peaks will make this extra creamy & smooth.
- After whipping your egg whites add half of them into your mascarpone/egg mixture and fold in.
- Once all combined, start building your cake.
- I use the brand Milano for my lady fingers because I find them cakey and not so mushy like the ones most people use.
- Submerge the cookie in espresso quickly then into your dish of choice. Once you’ve covered the bottom, add in your cream mixture.
- Once you’ve repeated that step to your choice of a 2 layer or 3 layer, you can store in the fridge for 24 hours, but if you want to serve the same day, a minimum for 6 hours is recommended, but I highly recommend you store in for longer if possible.
- Once you're ready to serve dust the top with cocoas powder serve and enjoy!
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