How to Make Authentic Italian Tiramisu

The only Tiramisu recipe you’ll ever need. Period. This is the real deal, made the proper Italian way, a timeless, no-bake masterpiece that combines the intensity of espresso-soaked ladyfingers with a luxurious, delicately sweetened mascarpone cream. Forget the heavy imposters, our silky, velvety mascarpone and egg mixture is utterly delicious, offering a beautiful, balanced kiss of coffee and cream. It’s so good, we’re confident this recipe could compete in the annual Tiramisu World Championship held in Italy.

💯 Follow this link to read and print the written recipe:
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#tiramisu #desserts #italianfood

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INGREDIENTS:
1 packet of Savoiardi biscuits (recommended: Matilde Vicenzi)
500 g / 17.6 oz mascarpone cheese (1 tub)
5 large eggs
5 tbsp white sugar
Cocoa powder (for dusting)
3 Moka pot Italian espresso coffee

Method
Making mascarpone cream
1) Separate the egg yolks and egg whites into two clean mixing bowls.
2) Wash your hands, then use an electric mixer (or stand mixer) to beat the yolks on medium speed. After about 20 seconds, increase to high speed and keep whisking until they start to look pale and creamy.
3) Add one tablespoon of sugar to the yolks and continue mixing until the bubbles disappear and the mixture thickens. Scrape the sides and bottom of the bowl as you go so everything blends evenly.
4) Add the mascarpone to the egg yolk mixture and mix gently on medium speed, then a little faster until the texture becomes smooth and velvety. Set aside.
5) In the second large bowl where we placed the egg whites, start beating them on medium speed until they become foamy. Add the sugar (gradually) one tablespoon at a time (four tablespoons in total), mixing well after each addition. Then increase the speed to high and continue for about two minutes until you get a creamy, glossy texture but not overly bubbly.
6) Using a spatula, gently fold the whipped egg whites into the mascarpone mixture. Take your time and move slowly so the cream stays light and fluffy. Your mascarpone cream is now ready to use.

Assembling the Tiramisu
1) If you like, wear gloves for easier handling. Dip each Savoiardi biscuit flat into the espresso mixture for about three seconds total, making sure both sides are soaked but not soggy. Place each biscuit sugar-side down in the tray.
2) Continue until the bottom of your tray is completely covered, filling in any gaps with small biscuit pieces.
3) Spread a generous layer of mascarpone cream over the biscuits, smoothing it evenly from corner to corner.
4) Sift cocoa powder evenly over the cream until it is completely covered.

Keep reading the recipe via:
https://www.vincenzosplate.com/best-tiramisu-recipe/

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⏱️⏱️TIMECODES⏱️⏱️
0:00 Introduction to The Best Tiramisu Recipe You’ll Ever Make
0:30 The Ingredients o Authentic Tiramisu
3:31 How to Make the Perfect Mascarpone Cream
9:22 Assembling Your Tiramisu
13:02 How to Serve Tiramisu Like an Italian
15:38 Time to Eat the Tiramisu, E ora si Mangia

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🎬 #VincenzosPlate is a YouTube channel with a focus on cooking, determined to teach the world, one video recipe at a time that you don’t need to be a professional chef to impress friends, family and yourself with mouth-watering #ItalianFoodRecipes right out of your very own kitchen whilst having a laugh (and a glass of vino!).