The Best Authentic Italian Tiramisù!

By Ippolita Douglas Scotti:


Tiramisù is the Italian delicious dessert that happens to be very easy to make. You don’t even need to cook anything. All you have to buy are the right ingredients! An authentic Italian Tiramisù only uses a small handful of ingredients, and the secret is to choose the best fresh ingredients.


Another secret is a good, strong coffee, so don’t use instant!


Tiramisù means “cheer me up,” and it was invented in 1800 in the city of Trieste in northern Italy. In Florence, every restaurant offers their own handmade Tiramisù, and it’s always so good and creamy! Try to make it yourself!


Tiramisù

6 eggs

16 oz. (500 g) mascarpone cheese

1 cup espresso

10 ladyfingers

6 tbs of sugar

Rum

Cocoa powder

Separate the eggs and place 3 of the egg whites in one bowl and 6 egg yolks in another.


Add 3 tablespoons of sugar to the egg white bowl. Use a hand mixer to whip the egg whites to stiff peaks.


Set the stiff egg whites aside and switch over to the egg yolk bowl. Add 3 tablespoons of sugar to the egg yolks and whip until light yellow.


Add the creamy, light mascarpone cheese. Mix until well incorporated, then gently fold in the stiff egg whites, 1/3 at a time.


Build the tiramisu by soaking the ladyfingers in cold espresso coffee with sugar and a drop of rum.


Create a layer of ladyfingers in a 8×8 square dish. Cover the ladyfingers with mascarpone cream. Repeat with another layer of ladyfingers and then mascarpone. Sprinkle cocoa to dust the top.


Serve.

Contessa Ippolita Douglas Scotti di Vigileno is a true Italian—born in Florence, Italy, from a long line of eccentric Italian aristocrats, she has traveled the world in search of adventure, romance, and magical, mouth-watering recipes. "Ippo" loves Italian history, especially as it relates to food. Author of There's a Beatle in My Soup, Curcuma e Zenzero (Ginger & Tumeric), 101 Perche Sulla Storia di Firenze (101 questions on Florence History), and Superfoods, Ippo is currently finishing her latest work, The Lords of Florence (all published by Newton Compton Publishers).

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