Authentic Tiramisu
Almost like you're sitting in an Italian coffee house, this authentic Italian tiramisu recipe is classic dessert containing espresso soaked lady finger sponge cake topped with mascarpone mousse and cocoa powder. My all time favorite dessert, this is the best tiramisu cake you'll ever have.
Equipment
- Stand or hand mixer
- 13" x 9" Pan
- Sifter
Ingredients
Lady Finger Sponge
- 4 ea Egg yolks
- 80 g Granulated sugar
- 3 ea Egg whites
- 31 g Cornstarch
- 31 g Cake flour Substitute all purpose if needed
Coffee Syrup
- 8 shots or 235g Espresso sub 3 cups of coffee and reduce by half
- 50 g Granulated sugar
- 114 g Kahlua = 2 nips (can sub extra espresso if wanting to keep alcohol free)
Mascarpone Mousse
- 5 ea Egg yolks
- 88 g Granulated sugar
- 5 ea Egg whites
- 426 g Mascarpone cheese
- 40 g Marsala wine can exclude if wanting to keep alcohol free
Cocoa powder for dusting
Instructions
To prepare the lady finger sponge:
- Preheat the oven to 350°F and prepare the 13" x 9" pan with pan spray and lined with parchment paper.
- Whip the egg yolks with half the sugar on high speed until voluminous and pale yellow. If you only have one stand mixer bowl, transfer the yolks to a different bowl, and thoroughly clean the mixer bowl and whip attachment.
- Whip the egg whites until soft peaks on high speed then slowly add in the rest of the sugar while whipping on medium low. Increase to high speed again and whip until stiff peaks.
- Sift together the cornstarch and cake flour and fold into the whipped egg yolks.
- Fold in the whipped egg whites, and spread into your prepared pan.
- Bake for 18-20 minutes or until the cake spring backs when poked. Allow to fully cool.
To prepare the coffee syrup and soak:
- Whisk all ingredients together until the sugar has dissolved. Cool completely before using. I do not recommend tasting this.
- Remove the parchment paper from the cake and place the cake back in the pan. Poke holes in the cake with a fork.
- Pour the coffee syrup starting with the edges and working your way in. Set aside.
To prepare the mascarpone mousse
- Whip the egg yolks with half the sugar on high speed until voluminous and pale yellow. Again, if you only have one stand mixer bowl, transfer the yolks to a different bowl, and thoroughly clean the mixer bowl and whip attachment.
- Whip the egg whites until soft peaks on high speed then slowly add in the rest of the sugar while whipping on medium low. Increase to high speed again and whip until stiff peaks.
- With a spatula, mix the mascarpone cheese with the marsala wine until creamy and dreamy and lump free.
- With a whisk, fold the yolks into the cheese mixture in thirds only folding it two-thirds of the way.
- Continuing with a whisk, fold in the egg whites in thirds only folding it two-thirds of the way. In the final third, switch to a spatula and finish folding completely.
To finish the tiramisu cake:
- Pour the mascarpone mousse on top of the soaked cake. Allow to chill and set for at least 6 hours but preferably overnight. Dust with cocoa powder before slicing and serving.
Notes
Depending on the size of your stand mixing bowl you may need to tilt to achieve the necessary volume. If both the yolks and whites refuse to puff up, try carefully tilting the bowl so the whip attachment can get everything.
Nutrition
Calories: 291kcalCarbohydrates: 28gProtein: 3gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 44mgSodium: 25mgPotassium: 31mgFiber: 0.1gSugar: 23gVitamin A: 508IUVitamin C: 0.04mgCalcium: 52mgIron: 0.1mg
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