Joanna Gaines Authentic Italian Tiramisu Recipe

This delicious and easy tiramisu by Joanna Gaines is the perfect no-bake dessert for any occasion. Creamy mascarpone layers, soaked ladyfingers, and a hint of coffee make it irresistible. With simple ingredients you likely already have, like coffee and eggs, this quick-to-assemble classic Italian treat will impress every guest.

Recipe Ingredients:

• 2 cups mascarpone, (500g)
• 24 (roughly) Savoiardi biscuits, (lady fingers)
• 1 cup strong brewed coffee, (230ml)
• 3 tablespoons dark chocolate, grated
• 4 egg yolks, at room temperature
• 3 egg whites, at room temperature
• 6 tablespoons sugar
• 4 tablespoons coffee liqueur, (optional)
• 1 tablespoon cocoa powder

How To Make Authentic Italian Tiramisu Recipe?

1. Prepare the egg yolks and sugar: Separate the egg yolks into a bowl and whisk them with 3 tablespoons (37.5g) of sugar until pale and thick. Add the mascarpone and whisk again until smooth and creamy, then set aside.
2. Whip the egg whites: Clean your beaters thoroughly and whisk the egg whites in a separate bowl until frothy. Gradually add 3 tablespoons (37.5g) of sugar and whisk until stiff and glossy. The egg whites should hold peaks and stay in place if you invert the bowl.
3. Combine mascarpone and egg whites: Gently fold one-third of the whipped egg whites into the mascarpone mixture. Repeat this process in thirds until the whites are fully incorporated and the mixture is light and airy.
4.  Dip the ladyfingers: In a shallow dish, mix the brewed coffee and coffee liqueur (if using). Quickly dip each Savoiardi biscuit for 2-3 seconds on each side to soak them without making them soggy.
5. Assemble the first layer: Arrange a layer of soaked ladyfingers in a glass or ceramic dish, trimming them as needed to fit. Spread half of the mascarpone mixture over the ladyfingers and smooth it out evenly. Sprinkle with grated dark chocolate.
6. Add the second layer: Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture. Spread evenly and dust the top generously with cocoa powder.
7. Chill and serve: Cover the dish and refrigerate for at least 6-8 hours (preferably overnight) to let the flavors meld. Serve chilled and enjoy!

Recipe Tips:

• Use fresh, high-quality ingredients: Always choose fresh eggs, real mascarpone, and good-quality coffee for the best flavor and texture. Avoid substitutes like cream cheese, as they alter the taste.
• Don’t over-soak the ladyfingers: Dip the biscuits for just 2-3 seconds in the coffee. Over-soaking makes them mushy and ruins the texture of the tiramisu.
• Whisk egg whites to stiff peaks: Make sure the egg whites are whipped until stiff and glossy. If they’re under-whipped, your tiramisu won’t be as airy and light.
• Fold egg whites gently: Use a spatula to fold the egg whites into the mascarpone mixture slowly to keep the batter fluffy. Stirring too hard can deflate the mixture.
• Chill for at least 6 hours: Let the tiramisu rest in the fridge for 6-8 hours (or overnight). This allows the flavors to blend and the layers to set for the perfect slice.

How To Store Leftovers?

• Refrigerate: Let the leftover tiramisu come to room temperature first. Then cover the dish tightly with plastic wrap or transfer portions to an airtight container. Store in the refrigerator for up to 3 days to maintain freshness.
• Freeze: Tiramisu can be frozen for up to 2 months. Wrap it tightly in plastic wrap and place it in a freezer-safe container. To serve, transfer it to the fridge and let it thaw overnight.

Nutrition Facts

• Calories 572
• Total Fat 44g
• Saturated Fat 25g
• Cholesterol 307mg
• Sodium 300mg
• Total Carbohydrate 35g
• Dietary Fiber 0.3g
• Sugars 21g
• Protein 8.3g
• Vitamin D 8%
• Calcium 9%
• Iron 8%

Joanna Gaines Authentic Italian Tiramisu Recipe

Author: Imen Dridi Cuisine:American Courses:Dessert Recipe Keys: A Authentic Italian Tiramisu Recipe

Difficulty:BeginnerPrep time: 30 minutesCook time: minutesRest time:6 hours Total time:6 hours 30 minutesServings:8 servingsCalories:572 kcal Best Season:Suitable throughout the year

Description

This delicious and easy tiramisu by Joanna Gaines is the perfect no-bake dessert for any occasion. Creamy mascarpone layers, soaked ladyfingers, and a hint of coffee make it irresistible. With simple ingredients you likely already have, like coffee and eggs, this quick-to-assemble classic Italian treat will impress every guest.

Ingredients

• 2 cups mascarpone, (500g)
  
• 24 (roughly) Savoiardi biscuits, (lady fingers)
  
• 1 cup strong brewed coffee, (230ml)
  
• 3 tablespoons dark chocolate, grated
  
• 4 egg yolks, at room temperature
  
• 3 egg whites, at room temperature
  
• 6 tablespoons sugar
  
• 4 tablespoons coffee liqueur, (optional)
  
• 1 tablespoon cocoa powder

Instructions

1. Prepare the egg yolks and sugar: Separate the egg yolks into a bowl and whisk them with 3 tablespoons (37.5g) of sugar until pale and thick. Add the mascarpone and whisk again until smooth and creamy, then set aside.
   
2. Whip the egg whites: Clean your beaters thoroughly and whisk the egg whites in a separate bowl until frothy. Gradually add 3 tablespoons (37.5g) of sugar and whisk until stiff and glossy. The egg whites should hold peaks and stay in place if you invert the bowl.
   
3. Combine mascarpone and egg whites: Gently fold one-third of the whipped egg whites into the mascarpone mixture. Repeat this process in thirds until the whites are fully incorporated and the mixture is light and airy.
   
4.  Dip the ladyfingers: In a shallow dish, mix the brewed coffee and coffee liqueur (if using). Quickly dip each Savoiardi biscuit for 2-3 seconds on each side to soak them without making them soggy.
   
5. Assemble the first layer: Arrange a layer of soaked ladyfingers in a glass or ceramic dish, trimming them as needed to fit. Spread half of the mascarpone mixture over the ladyfingers and smooth it out evenly. Sprinkle with grated dark chocolate.
   
6. Add the second layer: Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture. Spread evenly and dust the top generously with cocoa powder.
   
7. Chill and serve: Cover the dish and refrigerate for at least 6-8 hours (preferably overnight) to let the flavors meld. Serve chilled and enjoy!

Notes

• Use fresh, high-quality ingredients: Always choose fresh eggs, real mascarpone, and good-quality coffee for the best flavor and texture. Avoid substitutes like cream cheese, as they alter the taste.
• Don’t over-soak the ladyfingers: Dip the biscuits for just 2-3 seconds in the coffee. Over-soaking makes them mushy and ruins the texture of the tiramisu.
• Whisk egg whites to stiff peaks: Make sure the egg whites are whipped until stiff and glossy. If they’re under-whipped, your tiramisu won’t be as airy and light.
• Fold egg whites gently: Use a spatula to fold the egg whites into the mascarpone mixture slowly to keep the batter fluffy. Stirring too hard can deflate the mixture.
• Chill for at least 6 hours: Let the tiramisu rest in the fridge for 6-8 hours (or overnight). This allows the flavors to blend and the layers to set for the perfect slice.

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