Authentic Mouth-Watering Italian Tiramisu Recipe – Taste Italy with One Bite – No Gelatine!

Tiramisu is one of those desserts that is impossible to resist. With its layers of delicate sponge cake and luscious mascarpone cream, it’s hard to go wrong. What I’m sharing with you today is hands down the best tiramisu recipe I’ve ever eaten. This authentic and mouth-watering Italian tiramisu recipe will leave you craving Italy all night long!

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(Ingredients for finger biscuits)
2 eggs
Fine granulated sugar 40g
Low gluten flour 60g

(Ingredients for Tiramisu mouse)
homemade finger biscuits (or use commercially available)
Mascarpone Cheese 230g
3 egg yolks
Caster sugar 60g
Light cream 170g
100g espresso coffee (or use instant coffee powder)
30g rum or coffee liquor (optional if you don’t drink alcohol)
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(Steps Finger biscuits)
1) First preheat the oven to 170 degrees
2) Add 40g of white sugar to 2 egg whites, beat at high speed first, then at medium speed, and finally at low speed until stiff. You will get at it when the the egg whites will not move if you turn the bowl over.
3) Add the 2 egg yolks to the mixture in two times, and beat evenly at low speed
4) Sift in the low-gluten flour, mix gently and evenly.
5) Prepare a piping bag, cut an opening of about 2 cm in front of the piping bag, put the batter on it, then squeeze it on a baking tray lined with baking paper, and sprinkle a layer of powdered sugar
6) Put the baking tray in the middle layer of the preheated oven, and bake at 170 degrees for about 25 minutes
7) After baking, take out the finger biscuits and let them cool

(Steps Tiramisu mousse cake)
1) First separate the yolk and white. Take a clean bowl, add three egg yolks and 60 grams of granulated sugar, and beat with hot water until fluffy and white. After lifting the egg beater, the dripping egg paste can draw lines in the bowl.
2) Stir the mascarpone with an egg beater at low speed until smooth. While the egg yolk paste is still warm, add mascarpone cheese, mix well, and put it in the refrigerator to cool completely.
3) Whip the whipped cream at a medium-high speed. You will get at it when the mixture will not move if you turn the bowl over.
4) Add the whipped cream to the cooled cheese batter twice, mix well, the batter is very thick
5) Mix espresso and coffee wine evenly, use a brush to brush a layer of coffee liquid on the finger biscuits, then place it on the bottom of the mold, and spread it as much as possible (without a mold, you can also use a cup or lunch box at home)
6) Pour in half of the cake batter, smooth it with a spatula, then spread another layer of finger biscuits, pour in the remaining cake batter, and scrape it slightly with a spatula
7) Finally, put the cake in the refrigerator for at least 6 hours to set
8) Take out the refrigerated cake, use a hair dryer to blow a circle around the mold to help release the mold, and carefully remove the mold
9) Finally, sift a layer of cocoa powder on the surface and it is ready. Enjoy!

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