Authentic Italian Tiramisu (No Cream, No Shortcuts)

Name: Authentic Italian Tiramisu (No Cream, No Shortcuts)
Total time: 1200 s
Yield: 8 servings
Cuisine: American
Ingredients: 750 gr Mascarpone; 260 gr Eggs; 250 gr Savoiardi; 120 gr Sugar; 300 gr Coffee; 50 gr Amaretto; 2 tsp Cocoa powder

Gaetano Spampinato @cook_116254853

By Gaetano – Tano’s Table
Real Italian cooking, cinematic recipes, and no shortcuts.

A classic tiramisu made the traditional way — silky mascarpone, perfectly whipped eggs, bold espresso, and delicate ladyfingers soaked just right. No cream, no tricks, just the authentic Italian flavor you’d find at home.

By Gaetano – Tano’s Table
Real Italian cooking, cinematic recipes, and no shortcuts.

Gaetano Spampinato @cook_116254853

By Gaetano – Tano’s Table
Real Italian cooking, cinematic recipes, and no shortcuts.

Saved

Ingredients

20 minutes

8 servings

750 grMascarpone
260 grEggs
250 grSavoiardi
120 grSugar
300 grCoffee
50 grAmaretto
2 tspCocoa powder

Saved

Steps

20 minutes

1

Brew strong espresso and let it cool completely.
2

Separate the eggs. Whisk the yolks with sugar until pale and creamy.
3

Add mascarpone to the yolk mixture and fold gently until smooth.
4

Whip the egg whites to stiff peaks, then fold them into the mascarpone mixture in 2–3 additions.
5

Quickly dip each ladyfinger into the cooled espresso — don’t soak.
6

Layer dipped ladyfingers in a dish, then spread half the cream on top.
7

Repeat with a second layer of ladyfingers and the remaining cream.
8

Cover and refrigerate for at least 4 hours (overnight is best).
9

Dust generously with cocoa powder before serving.