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Authentic Tiramisu

(1853)
  • 12 servings
    Yield
  • Mins
    Prep Time
  • Mins
    Cook Time

I got this recipe from my cousin in Italy when I was ten years old. I have been making it for over 25 years and it hasn't failed me yet. People always tell me that it's the best tiramisu they have ever eaten and they always ask for the recipe. I have included the north american measurements as well.

Ingredients

250-375 ml (1 - 1-½ cups) strong espresso, cooled to room temperature
4 large eggs or 5 small/medium eggs, separated
4-5 tbsp sugar (one tablespoon per egg) I use a regular spoon to measure - if you use a measuring spoon it will taste sweeter (personal preference).
500 g (16 oz) mascarpone cheese, room temperature
1 200-250 g (7-9 oz) pkg Savoiardi or Pavesini (lady fingers) These are known as Löffelbiscuits in Germany.
2 tbsp unsweetened cocoa powder (or to taste) Again, I use a regular spoon but a measuring spoon will also work.

Nutrition Facts

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