Nonna Approved Tiramisu Recipe

🧾 Ingredients

🟡 Mascarpone Cream:

  • 6 large egg yolks
  • ¾ cup (150g) granulated sugar
  • 1 lb (450g) mascarpone cheese, cold
  • Optional: pinch of salt

⚪ Egg White Meringue (or whipped cream, Nonna-style often prefers egg whites):

  • 4 large egg whites, room temperature
  • ¼ tsp cream of tartar (optional for stability)
  • 3 tbsp granulated sugar

☕ Espresso Soak:

  • 1 ½ cups (360ml) strong brewed espresso or moka pot coffee (cooled)
  • 2–3 tbsp coffee liqueur (like Kahlúa or Marsala – optional but classic)

🟫 Assembly:

  • About 40 ladyfingers (savoiardi), firm and dry
  • Unsweetened cocoa powder for dusting
  • Optional: dark chocolate shavings on top

👩‍🍳 Instructions

1. Prepare Mascarpone Cream:

  1. In a heatproof bowl over a bain-marie, whisk egg yolks and sugar constantly for 8–10 minutes, until thick and pale (this cooks the yolks and dissolves the sugar).
  2. Remove from heat and let cool for 10 minutes.
  3. Whisk in mascarpone until smooth and creamy (don’t overbeat).

2. Whip Egg Whites:

  1. In a clean bowl, beat egg whites with a hand mixer until foamy.
  2. Add cream of tartar (optional) and gradually add sugar.
  3. Beat until soft to medium-stiff peaks.
  4. Gently fold egg whites into the mascarpone mixture using a spatula.

📝 Nonna’s tip: Never rush the folding — gentle hands make creamy tiramisu.

3. Espresso Soak:

  • Combine espresso and coffee liqueur. Let cool to room temp.
  • Quickly dip each ladyfinger into the espresso mix for 1 second per side (do not soak too long!).

4. Assemble:

  1. Line the bottom of a 9×13-inch (or similar) dish with dipped ladyfingers.
  2. Spread half the mascarpone cream evenly over the layer.
  3. Repeat with another layer of dipped ladyfingers and remaining mascarpone cream.
  4. Smooth the top with an offset spatula.

5. Chill:

  • Cover and refrigerate for at least 6 hours, ideally overnight.

6. Finish:

  • Dust generously with unsweetened cocoa powder just before serving.
  • Add chocolate shavings or curls for extra flair if desired.

🍴 Tips for Perfection:

  • Don’t over-soak the ladyfingers or they’ll fall apart.
  • Use room-temperature eggs for smoother incorporation.
  • The longer it chills, the better the flavor and texture.

🔄 Variations (Nonna might frown, but they work):

  • Use whipped cream instead of egg whites if you’re concerned about raw eggs.
  • Add a layer of grated dark chocolate between the mascarpone and ladyfingers.
  • Make individual portions in glasses or jars for serving elegance.

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