Classic Tiramisu Recipe

Classic Tiramisu Recipe

• 3 egg whites
• 4 tbsp. sugar
• 3 egg yolks
• ¾ cup sugar
• 1 tsp unflavored gelatin powder
• 2 tbsp. water
• 7 oz. mascarpone cream cheese
• 7 oz. whipped cream
• 3/4 cups espresso coffee
• 1 tbsp. dark rum, marsala wine or your favorite spirit
• 16 lady fingers
• ¾ cup cream whipped with 1 tbsp sugar
• 4 tbsp. dark cocoa powder

1. Mix mascarpone and cream. Reserve.
2. Set a metal bowl over a pot of simmering water at medium-low heat. Important: the bowl should not be in contact with the water. Add the egg whites, and sugar, and whisk with a hand-held electric whisk until you obtain a shiny white meringue. Remove from heat and continue whisking until cooled down. Reserve.
3. Using a new metal bowl (or double boiler), place on top of the simmering pot and add egg yolks and ¾ sugar. Stir constantly, and when it’s hot and very creamy, set aside; be careful not to overcook the yolks.
4. Mix the gelatin powder with the water and warm it in the microwave for a few seconds, careful not to boil. Add to the yolk mix, then add mascarpone-cream mix, and finally the Italian meringue. Mix and reserve.
5. Mix the espresso with the alcohol in a big bowl. Dip each ladyfinger in this mix for one second, then arrange, lengthwise, on a tray or dish. The recipe makes for two small tiramisu cakes, so grab two plates or trays. Repeat so you have 4 ladyfingers arranged on each tray. Cover with part of the cream, then repeat the process with 4 more ladyfingers for a second layer. Cover with cream again, taking care to remove any excess from the sides. Reserve in the fridge.
6. Pipe the whipped cream into peaks with a round or flat medium nozzle, then sift the cakes with cacao powder or add grated chocolate.