The Secret of a Good Tiramisu. Discover the authentic traditional Italian recipe for Tiramisu, using mascarpone cheese and using a simple method to pasteurize the eggs. Discover how to make this easy and quick (no bake) homemade Italian Tiramisu dessert to achieve a delicate, creamy and intensely flavored result that will leave everyone surprised.

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🛒 Ingredients (dish 30 x 20 cm / 11,8 x 7,8 in) (6 persons):

🔸 26 savoiardi / ladyfingers (200 g / 7.1 oz)
🔹 500 g mascarpone cheese (2 ¼ cup)
🔸 4 L eggs
🔹 120 g sugar (½ cup) (60 g + 60 g)
🔸 400 ml of moka pot coffee (1 ½ cup) (regular or decaffeinated)
🔹 60 ml of water (4 tbsp) (30 ml + 30 ml)
🔸 30 ml of Marsala (or Port wine, or a Sherry) (optional) (2 tbsp)
🔹 15 g sugar for coffee (1 tbsp)
🔸 Pure cocoa powder
🔹 Salt

🍳 Directions:

1️⃣ Prepare the coffee and put it in a bowl. Mix it with the Marsala (optional) and the 15 g of sugar. Let it cool completely.
2️⃣ In a small saucepan, put half the sugar (60 g / ¼ cup) and half the water (30 ml / 2 tbsp). Bring to a simmer over low heat, until it reaches a temperature of 121 ºC (249 ºF), at which point the syrup will be thick and the bubbles will burst more slowly. While the syrup is cooking, beat the yolks of the 4 eggs with an electric whisk. Add the syrup in a trickle, little by little, while continuing to whisk. I advise you to pour the syrup on the side of the bowl. Beat until the yolks whiten, double in volume and are at room temperature. With the help of the whisk, mix the mascarpone cheese with the whipped yolks. Add it little by little. Set aside in the refrigerator.
3️⃣ Repeat the syrup process with the water and the remaining sugar. While the syrup is on the stove, beat the whites of the 4 eggs with a pinch of salt until they begin to form waves. Add the syrup in a trickle, continuing to beat, until you have a firm meringue.
4️⃣ Then, incorporate the whipped egg whites in several batches and mix with wrapping movements with a spatula. Set aside in the refrigerator.
5️⃣ Dip the savoiardi on the side without sugar and place them upside down in the bowl (with the sugar side underneath), in this way the coffee will reach the entire cake and will have the perfect amount of coffee to be soaked, but not watery mixture.
6️⃣ On top of the first layer of savoiardi, place a layer with half of the cream. Place another layer of biscuits and cover it with the cream. In this case, I preferred to use a piping bag, but you may apply it in a plain way. Finish by sprinkling a layer of pure cocoa. Refrigerate the tiramisu for at least four hours. It is better overnight. Top with another layer of cocoa powder before serving.

👌 Notes for the preparation of the traditional Italian Tiramisu recipe:

I made the tiramisu by pasteurizing the eggs using the "pâte à bombe" technique. If you prefer, you can skip the syrup step and mix the raw eggs with the sugar directly, just as "le nonne italiane" have always done.

Another option would be to pasteurize the whole eggs, in their shells, in a saucepan with water that covers them and keep them for 4 minutes at a temperature of 61 ºC (141 ºF).