TasteToronto | Eataly's Tiramisù Classico

Eataly's Tiramisù Classico

Easy

Eataly's Tiramisù Classico

from Eataly Toronto

Eataly's Tiramisù Classico

Method

Tiramisù Classico 5 Steps

  • Step 1

    Separate the egg yolks from the whites into two different bowls.

  • Step 2

    Stir the yolks with the sugar and mascarpone until the mixture is pale and sugar has dissolved. Separately, whip the egg whites until stiff peaks form. Using a wooden spoon, gently fold the egg whites into the mascarpone mixture, and then gently fold in the whipped heavy cream.

  • Step 3

    Pour the coffee into a wide bowl, and quickly dunk each cookie into it. Arrange about half of the cookies so that they completely cover the base of a shallow (1½-inch deep) rectangular (11 by 7-inch) dish. Cover the cookies with half of the mascarpone mixture.

  • Step 4

    Arrange another layer of soaked cookies, and top with remaining mascarpone mixture. Sprinkle with cocoa powder on top.

  • Step 5

    Cover the dish with plastic wrap, and refrigerate for 4 hours before serving the sweet Italian pick-me-up.

Tags:

Toronto Italian Food

Toronto Recipes

Eataly

Easy

Eataly's Tiramisù Classico

from Eataly Toronto

TasteToronto
written by

TasteToronto

Eataly's Tiramisù Classico

Yields:

Serves 10

Prep Time:

4 hours 30 mins

Cook Time:

0 hours 0 mins

5.0

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Italian

Sweets

Ingredients

Tiramisù Classico

  • 2 cups mascarpone cheese (we recommend Guffanti or Gelmini)

  • 5 farm-fresh whole eggs

  • 5 tbsp sugar

  • 2 cups heavy cream, whipped into stiff peaks

  • 4 espresso shots of hot espresso by illy

  • 1 (8.8-ounce) package Ladyfinger Savioardi cookies by Vicenzi

  • A sprinkling of cocoa powder by Venchi

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Method

Tiramisù Classico 5 Steps

  • Step 1

    Separate the egg yolks from the whites into two different bowls.

  • Step 2

    Stir the yolks with the sugar and mascarpone until the mixture is pale and sugar has dissolved. Separately, whip the egg whites until stiff peaks form. Using a wooden spoon, gently fold the egg whites into the mascarpone mixture, and then gently fold in the whipped heavy cream.

  • Step 3

    Pour the coffee into a wide bowl, and quickly dunk each cookie into it. Arrange about half of the cookies so that they completely cover the base of a shallow (1½-inch deep) rectangular (11 by 7-inch) dish. Cover the cookies with half of the mascarpone mixture.

  • Step 4

    Arrange another layer of soaked cookies, and top with remaining mascarpone mixture. Sprinkle with cocoa powder on top.

  • Step 5

    Cover the dish with plastic wrap, and refrigerate for 4 hours before serving the sweet Italian pick-me-up.

Tags:

Toronto Italian Food

Toronto Recipes

Eataly