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Authentic Italian Tiramisu (Chef Yaniv Persy Classic)

Authentic Tiramisu, Italian Desserts, Mascarpone Cake, Coffee Desserts, Classic Italian Baking

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Authentic Italian Tiramisu (Chef Yaniv Persy Classic)

Authentic Tiramisu, Italian Desserts, Mascarpone Cake, Coffee Desserts, Classic Italian Baking

PREP time 25 min
COOK TIME 0 min
Chilling Time 4 hours minimum (Overnight recommended)
TOTAL TIME 25 min
Servings / Yield 8-10 Servings
Difficulty Medium

Ingredients

  • 500g Mascarpone cheese (room temperature)

  • 4 Large Fresh Eggs (separated into yolks and whites)

  • 1/2 cup (100g) Granulated Sugar

  • 1 pack (approx. 200g-250g) Italian Savoiardi / Ladyfingers

  • 1.5 cups Strong Espresso or dark brewed coffee (cooled)

  • 2 tbsp Dark Rum, Amaretto, or Kahlua (optional)

  • 2-3 tbsp Dutch-process unsweetened Cocoa Powder (for dusting)

  • 1 pinch Salt

Method

  1. 01

    Prepare Sabayon Base: In a mixing bowl, whisk egg yolks with sugar until pale, thick, and fluffy.
  2. 02

    Add Mascarpone: Gently fold softened mascarpone cheese into the egg yolk mixture until smooth and velvety.
  3. 03

    Fold Egg Whites: In a clean bowl, whip egg whites with a pinch of salt until stiff peaks form. Gently fold whipped whites into the mascarpone cream.
  4. 04

    Soak Biscuits: Combine cooled espresso with optional liqueur. Dip ladyfingers quickly (1 second per side) so they do not get soggy.
  5. 05

    Layer & Chill: Lay soaked ladyfingers in a glass dish. Spread half the cream. Add a second layer of soaked ladyfingers and top with remaining cream. Chill for at least 4 hours.
  6. 06

    Finish & Serve: Generously dust top with unsweetened cocoa powder using a sifter right before serving.

Step by step

Clear process images displayed in the same order as the method.

In a mixing bowl, whisk egg yolks with sugar until pale, thick, and fluffy. 1
Prepare Sabayon Base:

In a mixing bowl, whisk egg yolks with sugar until pale, thick, and fluffy.

Gently fold softened mascarpone cheese into the egg yolk mixture until smooth and velvety. 2
Add Mascarpone:

Gently fold softened mascarpone cheese into the egg yolk mixture until smooth and velvety.

In a clean bowl, whip egg whites with a pinch of salt until stiff peaks form. Gently fold whipped whites into the mascarpone cream. 3
Fold Egg Whites:

In a clean bowl, whip egg whites with a pinch of salt until stiff peaks form. Gently fold whipped whites into the mascarpone cream.

Combine cooled espresso with optional liqueur. Dip ladyfingers quickly (1 second per side) so they do not get soggy. 4
Soak Biscuits:

Combine cooled espresso with optional liqueur. Dip ladyfingers quickly (1 second per side) so they do not get soggy.

Lay soaked ladyfingers in a glass dish. Spread half the cream. Add a second layer of soaked ladyfingers and top with remaining cream. Chill for at least 4 hours. 5
Layer & Chill:

Lay soaked ladyfingers in a glass dish. Spread half the cream. Add a second layer of soaked ladyfingers and top with remaining cream. Chill for at least 4 hours.

Generously dust top with unsweetened cocoa powder using a sifter right before serving. 6
Finish & Serve:

Generously dust top with unsweetened cocoa powder using a sifter right before serving.

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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