That Tiramisu recipe I learned from my Italian uncle; my sisters knocked it off in seconds

Check out the recipe:

Ingredients:

  • Ladyfingers (enough for desired layers or to fit your tray)
  • 3 shots of espresso or strong coffee
  • 500g mascarpone (2 x 250g tubs)
  • 4 egg yolks (use medium-large eggs)
  • 1 cup sugar
  • Unsweetened cocoa powder (for dusting)

Note: If using a large tray, add 2 extra yolks and ½ cup sugar for every additional 250g of mascarpone. Make the coffee first to let it cool before assembling the tiramisu.

Instructions:

  1. In a mixing bowl, combine the egg yolks with sugar and beat on medium speed until smooth and fluffy.
  2. Add 250g mascarpone (softened slightly for easier mixing), blending until smooth, then add the remaining 250g and mix until fluffy. (Optional: add 2 tbsp of coffee for a stronger flavor.) Chill the mixture.
  3. Once chilled, spread a thin layer of mascarpone mixture on the bottom of the tray to help stabilize the ladyfingers.
  4. Lightly dip each ladyfinger in the coffee (avoid soaking them) and line them up in the tray. Spread a layer of mascarpone mixture over the ladyfingers. Repeat for a second layer if desired.
  5. Add a final layer of mascarpone on top and chill the tiramisu for at least 3 hours.
  6. Right before serving, dust the top generously with cocoa powder, ensuring the entire surface is covered.

Enjoy your homemade tiramisu.

Hi it’s me, your other sister.

Oooh yum. Did you make your lady fingers?

This looks delicious! Just curious though, why don’t you use the egg whites? I’ve always combined the yolks, sugar, mascarpone first and then folded in the stiff whipped egg whites (like in this recipe). More mascarpone flavor with no egg whites?

@Haru
Hi! Usually I would! It’s firm and lighter and fluffier. But as I stated in my title, this is a recipe from northern Italy where my uncle grew up :)) Thought I’d give it a try and share, it was definitively robust and fuller.

I’ve never seen Tiramisu with eggs. I’d be hesitant to eat that.

Morgan said:
I’ve never seen Tiramisu with eggs. I’d be hesitant to eat that.

It’s normal though.

Morgan said:
I’ve never seen Tiramisu with eggs. I’d be hesitant to eat that.

If you don’t buy pasteurized eggs, you can cook the egg yolks over low heat with sugar and water, constantly stirring until it reaches 160-180F, or you can make Pate a Bombe, where you cook a simple syrup and pour it into the egg yolks to temper them, raising their temp to at least 160-180F.

Morgan said:
I’ve never seen Tiramisu with eggs. I’d be hesitant to eat that.

You’re not supposed to make it with store-bought eggs. You need farmer’s market fresh egg yolks :slight_smile: hope that helps, makes it richer and creamier.

@Noah
I see. Maybe worth a try. I’ve only seen people use a bit of whipped cream to make it creamier.

@Oaklan
I’ll try that then.