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Classic Tiramisu with Savoiardi Recipe

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4.4 from 61 reviews

Classic Tiramisu is a luscious Italian dessert featuring layers of espresso-soaked Savoiardi biscuits combined with a creamy mascarpone and egg mixture, lightly sweetened and dusted with cocoa powder for a rich, indulgent finish. This no-bake dessert is elegant, easy to prepare, and perfect for coffee lovers.

Ingredients

Mascarpone Cream

  • 500 g mascarpone cheese
  • 4 free-range eggs, separated
  • 100 g granulated sugar, divided (98 g + 2 tbsp)

Other Ingredients

  • 200 ml espresso coffee, cooled
  • 200 g Savoiardi (Italian ladyfinger biscuits)
  • 3 tbsp unsweetened cocoa powder, for dusting

Instructions

  1. Prepare the espresso: Brew 200 ml of strong espresso coffee and allow it to cool completely to room temperature. This will be used to soak the Savoiardi biscuits.
  2. Separate the eggs: Carefully separate the egg yolks from the whites, placing the yolks in one bowl and the whites in another clean, grease-free bowl.
  3. Mix egg yolks and sugar: In a bowl, whisk the 100 g granulated sugar with the egg yolks until the mixture becomes thick, creamy, and pale yellow, indicating that the sugar has dissolved and the eggs are well incorporated.
  4. Add mascarpone: Gently fold the mascarpone cheese into the yolk and sugar mixture until smooth and creamy, ensuring not to overmix or break down the texture.
  5. Whip egg whites: Using a clean whisk or electric mixer, beat the egg whites until stiff peaks form. Gradually add 2 tablespoons of sugar while whipping to stabilize the meringue.
  6. Combine mixtures: Carefully fold the whipped egg whites into the mascarpone mixture, using a gentle folding technique to maintain the airy texture of the cream.
  7. Soak Savoiardi biscuits: Quickly dip each Savoiardi biscuit into the cooled espresso, ensuring they absorb some coffee but do not become soggy. Immediately arrange a layer of soaked biscuits in the bottom of a serving dish or individual glasses.
  8. Layer cream and biscuits: Spread half of the mascarpone cream mixture evenly over the soaked biscuits. Repeat with another layer of soaked Savoiardi biscuits and the remaining cream mixture.
  9. Chill: Cover the dish with plastic wrap and refrigerate the tiramisu for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to set properly.
  10. Dust with cocoa: Before serving, sift the 3 tablespoons of unsweetened cocoa powder evenly over the top layer of the tiramisu for a classic finish.

Notes

  • Use fresh, high-quality mascarpone for the creamiest texture.
  • Ensure the espresso is cool before dipping the Savoiardi to prevent sogginess.
  • Eggs are used raw; use the freshest eggs and consider pasteurized eggs if concerned about safety.
  • For a non-alcoholic version, avoid adding alcohol such as Marsala or coffee liqueurs.
  • Tiramisu is best prepared a day in advance for optimal flavor and texture.

Find it online: https://recipethrive.com/classic-tiramisu-with-savoiardi-recipe/