This is a classic Italian tiramisu recipe, just like I learned to make in Umbria, Italy. Best part of this dessert? No baking!
Apparently I also need to call this “no-cream” tiramisu, though tiramisu shouldn’t have any cream. So . The creaminess comes from the egg whites, whipped until stiff and folded into the yolks, sugar, and mascarpone which keeps the dessert light and fluffy, but still indulgent and satisfying.
Traditional Tiramisu
A creamy, rich, yet light Italian dessert, made the classic way.
Ingredients
- 250 gr mascarpone cheese or full 8 oz container
- 3 eggs separated
- 20-25 lady finger cookies
- 1 cup strong dark roast Italian coffee, cooled or 6 small cups espresso coffee, cooled
- 2 oz Coffee Liqueur
- 75 gr granulated sugar
Instructions
- Add the sugar to the egg yolks. Beat with mascarpone until the mixture has the consistency of melted ice cream. Use a hand mixer.
- In a separate bowl beat the egg whites until stiff. Fold the beaten egg whites into the mascarpone mixture
- Pour espresso into a shallow dish, and add some liqueur. In another shallow dish put a thin layer of cream .
- Then dip each lady finger in the espresso mixture (both sides) and line the bottom of the dish on top of cream. Add a thick layer of cream and then another layer of sponge.
- Chill in the fridge for minimum 4 hours, then serve!
Tried this recipe?Let us know how it was!