Tiramisu, How I Love You!

Tiramisu, How I Love You!

Tiramisu, How I Love You!

Tiramisu will always be more than just dessert to me. Every bite brings me back to my Italian roots — slow moments around the table, strong espresso, family, tradition, and savoring life a little longer. This is the kind of dessert you don’t rush. You savor every single bite. 🤎

On my last trip to Rome, I finally learned how to make authentic tiramisu step by step with @Romewithchef. From learning how to make the perfect stiffened peaks, to quickly dipping the Savoiardi just right, to folding the cream to perfection. Every detail mattered. That’s what makes tiramisu so special. Simple ingredients transformed into something unforgettable.

Now I make it at least once a month, and it disappears faster every single time.

This recipe is pure perfection and guaranteed to be a hit at your table. 🇮🇹☕🍰

Tiramisu
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Tiramisu

Recipe by Happiness in the MessCuisine: ItalianDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking timeminutes
Resting Time

1

hour 
Total time

1

hour 

30

minutes

Ingredients

  • 1 Package Savoiardi/Ladyfingers

  • 400 g Mascarpone Cheese

  • 4 eggs

  • 100 g Sugar

  • 100 ml of coffee or espresso

  • Cocoa powder

  • 2 Tablespoons of Kahlua (optional)

Directions

  • First, make the coffee. Add 2 tbsp of alcohol. Set aside.
  • Separate egg whites from yolks.
  • Whip the egg whites until stiff. You’ll know you’ve done it correctly if you turn the bowl upside down and they do not move. When ready, set aside.
  • In another bowl, whisk the egg yolks with the sugar until pale and smooth. 3 to 5 minutes.
  • Add mascarpone cheese to egg yolks. Whisk the cream slowly with an electric mixer.
  • Add stiffened egg whites.
  • Mix slowly from bottom to top with a wooden spoon or spatula. Mix slowly until smooth and creamy.
  • Now dip quickly Savoiardi Ladyfingers into the coffee and place in pan. Cookies should not engage too much with coffee, otherwise it will turn out soggy.
  • Spread the mascarpone cream on top of the Savoiardi.
  • Add another layer of Savoiardi and then cover with more mascarpone cream.
  • Let rest for 1-24 hours in the refrigerator before serving. Sprinkle with cocoa powder before serving. ENJOY!

Notes

  • This recipe tastes best when prepared the night before, allowing the flavors to fully develop as it chills. The longer it rests in the refrigerator, the better the texture and flavor become. If you only have about an hour to chill it, I recommend making individual tiramisu cups, since they set much faster.