My authentic Tiramisu Recipe is a classic Italian dessert—made from scratch with homemade ladyfingers, rich mascarpone, and coffee.
- 2 recipes Homemade Ladyfingers (about 60 cookies)
- 2 cups (16 oz/450 g) Homemade Mascarpone Cheese , at room temperature
- 3 large eggs , separated and at room temperature
- ½ cup (4 oz/115 g) granulated sugar
- 1 cup (8 fl oz/240 ml) strong coffee , at room temperature
- ⅓ cup (2 ½ fl oz/75 ml) brandy
- ¼ cup (1 oz/28 g) unsweetened cocoa powder
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Make and hang the Homemade Mascarpone following the recipe directions.
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Make the Homemade Ladyfingers following the recipe directions and store in an air-tight container until needed.
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In the bowl of a stand mixer fitted with a whisk attachment (or using a handheld electric mixer) whisk the egg yolks and sugar together on high speed for about 5 minutes or until the mixture is pale and forms a ribbon when the whisk is lifted.
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With the mixer on medium-low speed, mix in the mascarpone cheese until just incorporated. Transfer to a large bowl and set aside.
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Thoroughly clean the bowl and whisk attachment of the stand mixer making sure all grease is removed. Add the egg whites and whisk on medium-high speed for about 3 minutes or until stiff peaks form.
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Using a large metal spoon, gently fold the egg whites into the mascarpone mixture until incorporated.
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In a wide, shallow bowl combine the coffee and brandy.
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Quickly dip the ladyfingers in the coffee mixture (one at a time) and line the bottom of a 9x13-inch (23x33cm) baking dish with them.
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Spread ⅓ of the mascarpone cream evenly over the cookies.
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Repeat these steps until you have three layers.
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Cover and let the Tiramisu set in the refrigerator for at least 4 hours but no more than 24 hours.
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Before serving, dust generously with the cocoa powder and enjoy. Store leftovers covered in the fridge for 1 day.