Classic Tiramisu 

 Ingredients (serves 6–8)

For the Cream:

• 4 large egg yolks
• 2 large egg whites
• ½ cup (100 g) white sugar
• 1 cup (250 g) mascarpone cheese(cold)
• 1 teaspoon vanilla extract (optional but nice)

For the Layers:

• 1 ½ cups (350 ml) strong espresso, cooled
• 2–3 tablespoons coffee liqueur(optional: Kahlua, Marsala, or rum)
• 1 package ladyfingers (savoiardi) — about 30 biscuits

For the Top:

• Unsweetened cocoa powder for dusting
• Optional: dark chocolate shavings

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 Instructions

 Prepare the Coffee

1. Brew strong espresso (classic tiramisu uses REAL espresso).
2. Let it cool completely.
3. Add the coffee liqueur (optional but very Italian).

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 Make the Mascarpone Cream (traditional method)

 Step A — Beat the egg yolks

1. Place 4 egg yolks in a bowl.
2. Add ½ cup sugar.
3. Beat with a mixer for 4–5 minutesuntil:
   • light
   • pale yellow
   • thick and creamy
     (This step is essential!)

 Step B — Add mascarpone

1. Add the mascarpone in two or three additions.
2. Mix gently until smooth and creamy.
3. Add vanilla if you like.

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 Whip the Egg Whites

1. In a clean bowl, whip 2 egg whitesuntil:
   • firm
   • glossy
2. Gently fold the egg whites into the mascarpone mixture.
   Don’t overmix — keep it airy and fluffy.

(Note: For safety or preference, you can use pasteurized eggs.)

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 Assemble the Tiramisu

 A — Dip the ladyfingers

1. Quickly dip each ladyfinger in the cooled espresso.
    Do NOT soak — 1 second per side is enough.

 B — Layer the dish

In a glass or ceramic dish:

1. Add a layer of coffee-dipped ladyfingers.
2. Spread half of the mascarpone cream.
3. Add a second layer of ladyfingers.
4. Spread the rest of the mascarpone cream on top.

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 Chill

Refrigerate for at least 4–6 hours, but:

 Best results → overnight

The flavors blend perfectly and the texture becomes silky.

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 Serve

Right before serving:

• Generously dust with unsweetened cocoa powder.
• Add dark chocolate shavings if you want to elevate it.

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 Notes for the Perfect Italian Tiramisu

• Use real espresso, not instant coffee, for authentic flavor.
• Mascarpone must be cold so the cream stays thick.
• Ladyfingers should be dipped FAST — never soggy.
• Overnight chilling = the true restaurant-quality texture.
• Traditional tiramisu has no whipped cream and no heavy cream.