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:
- 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).
- Remove from heat and let cool for 10 minutes.
- Whisk in mascarpone until smooth and creamy (don’t overbeat).
2. Whip Egg Whites:
- In a clean bowl, beat egg whites with a hand mixer until foamy.
- Add cream of tartar (optional) and gradually add sugar.
- Beat until soft to medium-stiff peaks.
- 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:
- Line the bottom of a 9×13-inch (or similar) dish with dipped ladyfingers.
- Spread half the mascarpone cream evenly over the layer.
- Repeat with another layer of dipped ladyfingers and remaining mascarpone cream.
- 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.
