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Classic Italian Tiramisu
Classic Italian Tiramisu
Classic Italian Tiramisu
Classic Italian Tiramisu
Classic Italian Tiramisu
Classic Italian Tiramisu cover
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From the Cook
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Classic Italian Tiramisu

atsloanestable.com

Ingredients

0 allergens identified

Instructions

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Instructions

1
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In a large bowl, vigorously whisk the egg yolks until foamy. Set aside.
2
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In a small saucepan, combine half (100g or ½ cup) of the sugar and water. Place over medium heat and stir frequently until it reaches 240 degrees F.
3
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Slowly drizzle the hot sugar syrup into the egg yolks, while whisking simultaneously. Continue whisking vigorously for 1-2 minutes until the mixture has cooled.
4
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Once cool, whisk in the cold mascarpone until fully combined. Place the bowl in the fridge while you make the meringue.
5
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In a medium heat proof bowl, whisk together the egg whites, salt, and remaining (100g or ½ cup) of sugar. Place the bowl over the pot of simmering water, and whisk frequently until it reaches 120 degrees F.
6
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Remove the bowl from heat and use an electric mixer to beat until stiff peaks form.
7
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Using a rubber spatula, gently fold the meringue into the egg yolk, mascarpone mixture until fully combined.
8
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In a wide, shallow bowl, combine the espresso, amaretto (optional), and vanilla.
9
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Dip one ladyfinger at a time in the espresso mixture and layer in the dish to cover the bottom. You may need to cut some ladyfingers to make them fit.
10
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Top the first layer of soaked ladyfingers with enough tiramisu filling to cover them well. Add another layer of ladyfingers and add just enough filling on top to cover them.
11
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Transfer the remaining filling to a piping bag with a medium round tip. Pipe dollops on top, then place in the fridge for at least 3 hours or overnight.
12
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Just before serving, generously dust with cocoa powder.

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Tips & Tricks (5)

  • Pasteurize Eggs Safely 🥚
    Whisk eggs with sugar over a gentle double boiler (not touching the water) until the mixture reaches 160°F, ensuring food safety while maintaining the authentic Italian zabaglione technique.
  • Chill Mascarpone Before Folding 🧊
    Keep mascarpone at room temperature for just 15 minutes before folding into the egg mixture to prevent lumps, ensuring a silky, uniform cream that's neither too cold nor too warm.
  • Double-Soak Ladyfinger Strategy 👆
    Quickly dip each ladyfinger into the espresso-amaretto mixture for exactly 1-2 seconds per side—not longer—to achieve the perfect moist-but-intact texture that won't collapse during assembly.
  • Use Fresh Espresso, Not Instant ☕
    Brew strong, freshly made espresso and let it cool completely before mixing with amaretto; instant coffee cannot replicate the depth and complexity essential to authentic tiramisu flavor.
  • Refrigerate Minimum 6 Hours 🕐
    Allow tiramisu to rest overnight in the refrigerator so flavors meld together and the texture sets properly—this resting period is non-negotiable for achieving the signature creamy-yet-structured consistency.

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About the Cook

Sloan’s Table

Sloan’s Table

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Hi! I'm Sloane, welcome to Sloane’s Table! I am a Dartmouth College alumna, professional baker, recipe developer, and food photographer. Here, you will find tried & true bakery-worthy recipes ranging from simple sweets to technical pastries. Whether you are looking to challenge yourself and improve your baking skills or just want an easy, trust-worthy recipe, you're in the right place.

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