Authentic Tiramisu (Greek Style) Recipe
Oh, tiramisu what would I ever do without you? I love tiramisu and for those who are not familiar with this lovely Italian dessert well please read on.
What is tiramisu?
An Italian cake made up of ladyfinger layers, with creamy whipped mascarpone cream, and aromas of espresso coffee and cocoa powder. This cake is so beautiful and it is such a delight to enjoy especially with a good cup of espresso coffee.
My twist on the traditional tiramisu is Metaxa in the mix. I love using coffee liquors, Kahlua, and now Metaxa. If you want a Greek kick get a bottle of Metaxa and a splash to your tiramisu.
**You can make this dessert in a large glass dish, or mini tiramisu dessert.
Make your own ladyfingers!!
- 1 cup of all-purpose flour
- 1 pinch salt
- 4 eggs, separated
- 1/2 cup of sugar
- 1 teaspoon vanilla
- 1/4 cup of confectioners sugar
- Preheat the oven to 375 degrees and prepare two baking pans lined with parchment paper.
- Separate the eggs, making sure to place the egg yolks in a large bowl, and the egg whites in another bowl.
- Using a large mixer whip the egg yolks with 1/4 cup of sugar. Once the egg yolks are pale and fluffy, then add the vanilla.
- Rinse the mixer out, and then whip the egg whites until stiff peaks. Add the 1/4 cup of sugar and continue to mix.
- Sift the flour and salt together in a medium bowl. Set aside.
- Fold the egg white mixture into the egg yolk mixture. Making sure to not deflate the mixture.
- Gently fold the flour into the egg mixture. Take a piping bag and pour the filling inside.
- Pipe the batter about 3 inches long and about 1 inch apart. I like to use two pans that way my ladyfingers can bake with tons of room. Bake for 13-15 minutes or until golden brown.
- Remove from the oven and let cool.
Authentic Tiramisu Recipe (Updated)
- 4 eggs separated (egg yolks & egg whites)
- 10 tablespoons of granulated sugar- divided (I like to use organic sugar)
- 3 cups of mascarpone cheese (I like Galbani brand)
- 1/2 cup of heavy cream
- 50-60 ladyfingers (Savoiardi or Vicenzovo)
- 1 1/2 cups of strong espresso coffee brewed
- 1/4 Metaxa liquor
- 1/4 Marsala wine
- Good quality cocoa powder (unsweetened)
- Prepare the eggs. Separate the egg whites and egg yolks.
- In a mixer whip the egg yolks and 5 tablespoons of sugar. Whip until ribbon-like texture forms. Set aside.
- Clean the mixer and then whip the egg whites with 5 tablespoons of sugar. Whip until they form glossy white peaks.
- In a clean mixer add the egg yolks, mascarpone, and heavy cream. Mix until combined and smooth.
- Fold the egg whites into the mascarpone mixture. Do this in three parts. Make sure you don’t deflate the fluffiness of the mixture.
- Prepare a large baking dish. A 9 x 13 baking dish will do. Dust the bottom of the baking dish with cocoa powder.
- In a medium bowl whisk together the first part of the Metaxa, Marsala, and espresso. Then dip each ladyfinger in the coffee mixture. Make sure to soak each side but don’t oversoak. You do not want the ladyfingers soggy. Place a layer of ladyfingers on the bottom of the pan in a row making sure to cover the entire pan. You may need to cut some ladyfingers to cover the sides. Set aside the remaining ladyfingers.
- Gently pour half the cream filling over the ladyfingers. Repeat the process with ladyfingers then cream and cocoa powder. Create 2 to 3 layers.
- Chill the tiramisu in the refrigerator overnight. When ready to serve, dust the top with cocoa powder.