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Authentic Italian Tiramisu with cocoa topping

Authentic Italian Tiramisu

A creamy and authentic Italian tiramisu made with mascarpone, eggs, ladyfingers, coffee, and a touch of Amaretto. This no-bake dessert is layered, chilled, and dusted with cocoa powder for the perfect finish.
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Prep Time 30 minutes
Resting time 4 hours
Course: Dessert
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 500 g mascarpone
  • 100 g powdered sugar
  • 200 g ladyfingers
  • 4 yolks
  • 2 egg whites
  • 3 cups cooled brewed coffee
  • 2 tbsp Amaretto or 3 tbsp, optional
  • Unsweetened cocoa powder for dusting

Method
 

  1. In a large bowl, whisk the egg yolks with powdered sugar until pale and fluffy. Stir in the Amaretto.
  2. Gently fold in the mascarpone using a whisk or wooden spoon. Do not use an electric mixer, as it can make the mixture too runny.
  3. In a separate bowl, beat the egg whites until stiff peaks form. Carefully fold into the mascarpone cream.
  4. Quickly dip the ladyfingers into the cooled coffee, then place them on a paper towel to remove excess liquid.
  5. In a baking dish, spread a layer of cream, then add a layer of soaked ladyfingers. Repeat the layers until all ingredients are used up, finishing with a layer of cream on top.
  6. Cover and refrigerate for 2–4 hours (or overnight for best results).
  7. Just before serving, dust generously with unsweetened cocoa powder.

Notes

- For a stronger flavor, increase the amount of Amaretto.
- Letting the tiramisu rest overnight improves the texture and taste.
- Serve chilled as a classic Italian dessert.