This original Italian tiramisu is so light and deliciously creamy. Italian tiramisu is one of those recipes that you can make very easily and taste fabulous.
- 6 set Egg yolks
- 110 grams Granulated sugar
- 250 milliliters Whipped cream
- 500 grams mascarpone cheese
- 250 milliliters strong coffee
- 1 tbsp Rum
- 34 pieces woman fingers
- 50 grams Cocoa powder, for dusting
Line a 10-inch (26 cm) round cake pan with parchment paper and set aside.
In a small bowl, whisk the egg yolks with the sugar until completely smooth and creamy. Transfer the mixture to a saucepan and cook in a bain-marie. Stir constantly for about 15 minutes until the eggs are cooked and the mixture begins to thicken. Once done, let it cool for about 10-15 minutes at room temperature.
Prepare 2 large mixing bowls. In the first, beat the whipped cream for about 3-4 minutes until it forms soft peaks. Put aside. In the second mixing bowl, add the mascarpone cheese and cooked egg yolks and mix until combined. Slowly start adding the whipped cream and mix until everything becomes completely smooth and combined. Put aside.
In a shallow bowl, add coffee and rum and stir a few times. Dip ladyfingers, one at a time, into espresso mixture until soaked. Make sure they are not soggy. Transfer to prepared cake pan. Repeat the process until you’ve used half the ladyfingers (you may end up using more or less than the amount specified, depending on the size of pan you’re using), making sure they cover the bottom of the pan. Spread half of the previously prepared cream on the biscuits. Next, place the second cake layer of espresso-dipped cookies and add the remaining cream, spreading it evenly over the top and sides of a cake.
Chill in the freezer for at least 4 hours or overnight.
Sprinkle with cocoa powder. Serve and enjoy!