The Absolute BEST Tiramisu Recipe - EVER!
My best ever Tiramisu, learned in Tuscany! Authentic recipe uses Pavesini cookies, rich mascarpone, espresso & liqueur (try Licor 43!). Light, creamy, dreamy. MUST make 1 day ahead!
Equipment
- 9X13 Pan
- 3 Mixing Bowls
- Mixer
Ingredients
- 6 Eggs
- 9 Tbl Sugar
- 4 shots Espresso
- 21 Oz Marscapone - I used 2 small containers - which was 17 oz...
- 1 shot Licor 43
- 1.25 Box Pavesini Cookies - you might be able to get away with one whole box if you don't try a single one as you prepare. I was just 2 cookies short at the end - and had to open another package. Let's not talk about what *might* have happened to those 2 cookies....
- 1/2 C Mini Chocolate Chips - More is Not Better - use restraint!
- 2 Tbl Cocoa Powder
Instructions
- Gather all of your ingredients.
- Separate your Eggs
- Whip the egg yolks and all BUT 2 Tbl of the sugar in your mixer for 5-8 minutes. Add remaining sugar in the last minute or two of mixing. Set Aside
- Whisk the Marcapone until light. (You can do this in your mixer - or use a sturdy (not a conventional) whisk to break down the cheese and give it a nice light texture. I used my dutch bread whisk... )
- Whisk egg whites until Stiff - using your mixer and the whisk attachment. (I clearly had a blonde moment - as I used the typical mixing attachment instead of the actual whisk attachment 🤦🏼♀️). Use the proper tools !!!!
- Fold the Marcapone into the egg yolks - carefully and thoroughly.
- Fold the Egg Whites carefully into the combined Marscapone and Yolks.
- Lay down a thin-ish layer of the marscapone mixture on the bottom of your 9X13 pan.
- Combine the licor 43 and your espresso - stir to combine. Use a bowl or low walled casserole type container that will allow easy dipping of the cookie into the espresso.
- Set up an "assembly line" to prepare for dipping your cookies into the espresso / licor 43 mixture. READ BELOW BEFORE STARTING
- Before beginning the dipping - get out a slotted spoon that the cookies will fit on. Identify the top of the cookie and the bottom of the cookie.
- You want to quickly - using the slotted spoon - dip the BOTTOM of the cookie into the espresso using the slotted spoon. You do NOT want to immerse and soak the cookie. You want to quickly but surely - dip the cookie. (The BOTTOM of the cookie is more porous than the top of the cookie - so says Nona Ada.)
- When building the layers - put the BOTTOM of the cookie UP so that the espresso absorbs throughout the entire cookie while settling.
- Continue preparing the cookies / dipping in the espresso until the pan is full.
- Add a layer of the marscapone mixture.
- Sprinkle a handful (or so) of mini chocolate chips on top of the marscapone layer. ➡️ Sparingly. You want a surprise crunch and flavor pop - not an immersive full layer. (First Layer Complete)
- Make one more layer exactly as above - Dipped Cookies / Marscapone mixture / Handful of Mini Chips.
- For the final layer - dip the cookies - and layer.
- Top with Marscapone mixture and then dust with cocoa. I used a small metal strainer - but for the most part, the cocoa went straight through the strainer - but the flavor worked. Next time I'll probably just use a spoon - or a combo of the strainer / spoon to do my best to put a light even cocoa coating on the cake.
- Cover the cake and put it in the fridge for a day or so. Consider making the cake the evening before your dinner. (~24 hours). No more than 2 days ahead.
Notes
You should have three layers...
- Marscapone mixture on bottom then layer:
- Cookie / Marscapone / Choc Chips
- Cookie / Marscapone / Choc Chips
- Cookie / Marscapone / Cocoa
Nutrition
Calories: 457kcalCarbohydrates: 35gProtein: 9gFat: 29gSaturated Fat: 17gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 149mgSodium: 87mgPotassium: 135mgFiber: 3gSugar: 25gVitamin A: 818IUVitamin C: 0.02mgCalcium: 91mgIron: 1mg
Tried this recipe?Let us know how it was!