TIRAMISÙ - PROFESSIONAL ITALIAN RECIPE

Step 1

Make italian Espresso coffee with a moka pot. If you are not familiar with this kind of preparation, you can use another type of unsweetened espresso. Making coffee is the first step because we should cooling it down at room temperature. Meanwhile we prepare the Mascarpone cream.

Step 2

Place the egg yolks in a large bowl and mix with a hand mixer at high speed for about 4 minutes, then let aside.

Step 3

Place the sugar in a small saucepan and add the water: cook over medium heat and bring to a boil without mixing.

Step 4

When sugar syrup starts simmering, let it boil for 6-7 minutes over medium-low heat, or until a thermometer reaches 121° C-250° F. The syrup should be pretty transparent, not amber or yellow in color.

Step 5

Start mixing the egg yolk mix with the hand mixer and add immediately, little by little, the hot and thick sugar syrup. If you have a stand mixer instead of a hand mixer, you can use it, it will be very helpful.

Step 6

Mix the yollk mix at medium-high speed for at least 5-6 minutes, or until the eggs mix will be pale, thick and cooled down almost at room temperature. Thanks to the hot sugar syrup temperature, the egg yolks will be pastourized (technically this process is called “pate a bombe”).

Step 7

Place Mascarpone cheese in a large bowl and soften it using a spatula.

Step 8

Add the cooled down yolks mix gradually into the softened mascarpone and incorporate gently using a spatula. Don’t use an electric mixer or you’ll get a runny mascarpone mix.

Step 9

Add the Marsala liquor.

Step 10

In a big bowl, whip the whipping cream until medium-stiff peaks form.

Step 11

Add gradually the mascarpone-egg mix into the whipping cream: let’s start incorporating 2 tablespoons of mascarpone-egg mix and fold gently using a spatula.

Step 12

Dip the ladyfingers (Italian Savoiardi) into the unsweetened coffee (the biscuits should be very well soak, until they keep their solidity) and lay out onto the serving plate in a single layer forming a large rectangle.

Step 13

Add 1/3 of the mascarpone cream on top and dust unsweetened cocoa powder on top.

Step 14

Lay another layer of soaked ladyfingers. I place the second biscuit layer with an alterante pattern to increase the Tiramisù steadiness.

Step 15

Top with 1/3 of the mascarpone cream and dust on top with unsweetened cocoa powder.

Step 16

Repeat and make the laste layer of soaked biscuits, cream and cocoa powder.

Step 17

Cover and refrigerate for at least 4 hours, better overnight, before serve it. Tiramisù taste better the day before.