Inspired by the unforgettable taste of Tiramisu I savored in Rome, this recipe captures the essence of a true Italian classic. Made completely alcohol-free, it’s a lighter version that’s just as delightful as the one served in Rome’s famous tiramisu spots. For those cautious about using raw eggs, I’ve included a bain-marie method to gently cook the eggs without compromising the traditional texture and flavor.
Why You’ll Love This:
- Authentic Italian flavor, light and creamy.
- Safe and easy preparation method using cooked eggs.
- A delightful dessert that gets better with time.
Perfect Occasion: Ideal for a fancy dinner party, a romantic evening, or whenever you’re craving a slice of Italy at home.
Ingredients:
- 400 g Mascarpone
- 100 ml Whipping Cream (adjust if necessary)
- 8 tablespoons Powdered Sugar
- 4 Eggs, separated
- 1 Vanilla Pod
- 2 packs Ladyfingers (Savoiardi biscuits)
- 1 heaping tablespoon Instant Coffee
- 1 cup Hot Water
Preparation:
- Egg Whites: In a bain-marie, whisk egg whites with 4 tablespoons of sugar until they form stiff peaks. Ensure the bowl doesn’t touch the boiling water.
- Egg Yolks: In the same bain-marie setup, whisk egg yolks with 4 tablespoons of sugar and vanilla until they turn pale and creamy. Let them cool.
- Coffee Dip: Dissolve instant coffee in hot water and set aside to cool.
- Mascarpone Cream: Whip the cream and blend it with mascarpone until smooth. Gently fold in the cooked egg yolks, and then carefully incorporate the egg whites, avoiding the watery part at the bottom of the bowl.
- Assembly: Dip ladyfingers in the coffee mixture and layer them in cups. Add a generous layer of mascarpone cream. Repeat with another layer of coffee-dipped ladyfingers and finish with cream. This recipe makes about 8 cups.
- Resting Time: Refrigerate the tiramisu for at least 5-6 hours or overnight. The longer it rests, the better it tastes.
- Serving: Before serving, dust with cocoa powder for that classic tiramisu finish.
