The Tiramisu Recipe We Made In Italy In The 80s
This is the old classic Italian Tiramisu recipe from the 80s, just as we made it in Italy. It’s the tiramisu of teenage parties and family gatherings—simple, quick, and authentic. Made with ladyfinger biscuits soaked in espresso, layered with a luscious cream of mascarpone and raw eggs, and topped with a dusting of cocoa powder, it’s the original version without heavy cream or extra ingredients.
Servings 6 people
Calories 454kcal
Ingredients
- 30 savoiardi (ladyfingers)
- 1 cup Espresso coffee cold
For the cream
- 17.6 oz Mascarpone cheese
- 4 eggs
- 4 tablespoon sugar
Presentation
- 2 tablespoon cocoa powder
Instructions
Preparing the ingredients
- Make the espresso coffee and let it cool completely.
- Make sure the eggs are at room temperature
- Once the coffee is cold, begin preparing the mascarpone cream.
Making the mascarpone cream
- Whisk the egg yolks with the sugar until the mixture becomes pale and slightly bubbly.
- Using an electric mixer, whisk the egg whites until they form soft peaks.
- Gently fold the mascarpone into the egg yolk mixture until smooth and well combined.
- Carefully fold the whipped egg whites into the mascarpone mixture, keeping it airy.
Assembly the tiramisu
- Briefly dip the savoiardi in the cold coffee, just enough to coat without soaking them through.
- Arrange a layer of soaked savoiardi in your serving dish.
- Spread a layer of the mascarpone cream over the savoiardi.
- Add a second layer of dipped savoiardi, then another layer of cream on top.
- Cover with cling film and refrigerate for at least 3 hours to set.
Serving
- Dust with cocoa powder just before serving.
Video
Nutrition
Calories: 454kcal | Carbohydrates: 11g | Protein: 10g | Fat: 41g | Saturated Fat: 24g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 192mg | Sodium: 93mg | Potassium: 111mg | Fiber: 1g | Sugar: 8g | Vitamin A: 1323IU | Vitamin C: 0.1mg | Calcium: 136mg | Iron: 1mg
