Classic Tiramisù

There's no cream in tiramisu. You beat the yolks with sugar (ruban), and mix with mascarpone. You beat the whites with sugar separately and then fold the two together. This creates a light, fluffy mixture which you'll never get using cream. Liquor is either amaretto or marsala (personally I don't care what you use, but the recipe is supposed to be 'classic'). Also, if you don't use raw eggs it's NOT a tiramisu. Different technique alltogether and totally irrational to be afraid of raw eggs.

Ignore the purists. Although calling it authentic can be misleading, there is nothing wrong with praising a delicious take on a classic. After making this 5x now, my takeaways: -the quality of espresso and the strength make the dish. If you don’t have a moka pot or espresso maker, either make super concentrated coffee with good beans, or get espresso from a good coffee shop (worth the effort!) -can sub vanilla extract for the liquor, but half the volume -1/3c of sugar is plenty instead of 1/2c

Superb recipe. Like others, I too was a little worried about the egg yolks- so after whipping the yolks and sugar in my stand mixer I put it over a double boiler and cooked the mixture for about three minutes while continuously whipping it. It folded beautifully into the mascarpone and cream.

I used tongs to dip the ladyfingers into the rum/espresso which made them much easier to handle.

Ladyfingers are sometimes difficult to find- World Market carries an excellent Italian brand (Vicenzovo).

I whipped room temp mascarpone into the whipped cream and ended up with a clumpy mess. Thankfully, I had more mascarpone and whipping cream. On my next attempt I whipped the mascarpone into the beaten egg yolks & sugar mixture (according to an Italian recipe I have), and it all mixed together perfectly. Then I whipped the cream and folded it into the egg yolks/mascarpone mixture.

I live in Italy. There are as many recipes for tiramisù as there are cooks in this country--but you can be sure there is only one correct recipe according to that cook. Some use cream, some use egg whites. Some swear by Strega, others use marsala. Some add grated baking chocolate, others don't. Just about nobody measures anything. If you have a Moka pot, use that for the coffee, which is what every Italian does; no need for barista espresso.

The taste and texture of this tiramisu is 5 stars, however I would give the recipe instructions 2 stars. Beating the marscapone into the whipped cream didn't work at all--I ended up with a watery, chunky, highly disappointing mess. However, a trip to the grocery store and another tub of marscapone later, this turned out delicious! I mixed the marscapone into the yolks and then folded in the whipped cream.

The egg yolks and sugar should be done on the stove over a water bath, to make a kind of sabayon. That is the proper way to make a tiramisu.

The "cream" is something I've never encountered in a real tiramisu. Beat yolks separately. Add sugar. Then beat the whites separately. Add all the fluffy mixtures together, then add the mascarpone. Add rum if you like. Make espresso. Dip ladyfingers into the espresso, layer in the baking dish. Add the mascarpone mixture, then a layer of chocolate (a dusting) then repeat another layer. Put it all in the fridge for two hours, then take it out and serve. Done.

Can't wait to make this. FWIW, I've used stale pound cake - which is easier to find at my grocery stores - instead of lady fingers and I like it even better that way! (maybe that's blasphemous - sorry!)

For those who are afraid to eat raw eggs. Don't kid yourself. 2-minute boiling is not going to kill salmonella if it's on/in the egg. Either only eat hard boiled eggs (a sure way to kill the bacteria), or don't be afraid of eating raw eggs. Half measures like 2-minute boiling are meaningless.

Advice please; Easter dinner being served at 2 in the afternoon. How far in advance can this be made? If I make it on Friday will it keep okay refrigerated, to serve it on Sunday? OR is it better to make it on Saturday for serving on Sunday? OR just get up very early to make it before church services?

Nearly all salmonella in raw or undercooked eggs is a result of mixing many eggs together as is done in most restaurants for quick use in scrambles etc. If you purchase fresh good quality eggs and crack them open just before use they are very safe.

1) Savoiyardi Brand lady fingers 2) Only 1/4 C sugar (not 1/2 C), half w eggs, half w whipped cream 3) 1 Cup true espresso, not just strong coffee 4) 1/4 C Amaretto, 1/4 Kahlua 4) Mix mascarpone into egg mixture, then fold in whipped cream 5) Dip ladyfinger for 5 seconds (top side down), then flip quickly and lay in pan 6) To start, put a thin layer of mascarpone mixture on bottom of pan 7) Only use 1 T of Guittard cocoa powder sifted on top 8) Best after 36 hours, for flavor melding

Yes there is cream if you put it there. While the egg white version is well known its merely OK when judged alongside the whipped cream added one. And the version featured here is at least 28 years old in the NYC area, probably older.

This was universally loved by all! Doubled the recipe for a crowd and not a bite was left over. Only change I would suggest is to dust the first layer of cream with cocoa powder as was done on the bottom of the pan. And I dusted the top with both shaved chocolate and cocoa powder. Delicious!