How to Make TIRAMISU Like an Italian who Grew Up Eating Mamma Tiramisu every Week

mascarpone cheese

🥗Healthier: Greek yogurt

💰Cheaper: cream cheese

Greek yogurt is lower in fat and calories, while cream cheese is often more affordable.

ladyfingers

🥗Healthier: whole grain ladyfingers

💰Cheaper: sponge cake

Whole grain options provide more fiber, and sponge cake can be a budget-friendly substitute.

Start by boiling water in a pot for the bain marie.

Separate the egg yolks from the egg whites.

Wash your hands before proceeding.

Place a bowl over the boiling water to pasteurize the egg yolks.

Mix the egg yolks with a hand mixer for about 1-2 minutes, ensuring the temperature does not exceed 60 degrees Celsius.

Add 5 tablespoons of white sugar to the egg yolks and mix until thick and creamy.

Remove the bowl from the heat and add 500 grams of mascarpone cheese, mixing slowly at first and then faster until smooth.

Fold in the egg whites gently with a spatula until combined.

Dip savoyard biscuits in cold coffee for 3 seconds and place them in a 9 by 13 inch pyrex dish.

Layer the dipped biscuits one on top of the other, pressing them gently to soften.

Spread a layer of the mascarpone and egg mixture over the biscuits, covering them completely.

Grate dark chocolate over the mascarpone layer as desired.

Dust cocoa powder over the chocolate layer.

Repeat the process with another layer of dipped biscuits, ensuring the sugar side is facing down.

Spread the remaining mascarpone mixture on top gently without disturbing the biscuits.

Grate more dark chocolate over the top layer.

Cover the tiramisu with cocoa powder, ensuring all areas are covered.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight for best results.

Cooking Techniques

Equipment Needed

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Dietary

Allergens