@davidsdelightss: 🍮 Mawmaw’s Authentic Tiramisu Authentic tiramisu, brought over from Italy by my Mawmaw. Easy, effortless, and the best I’ve ever had. ⏰ Prep: 40 min | ❄️ Chill: Overnight (8 hrs minimum) | 🍽️ Serves: 8–10 One of the biggest reasons I fell in love with cooking was my Mawmaw. She made all kinds of incredible dishes, but tiramisu was always one of her favorites. People would ask her to bring it to every gathering, and now I get to share her recipe with all of you. Full recipe substack!!! ☕ Coffee * 1½ cups (360ml) espresso, cooled 🥚 Cream * 4 large eggs, separated * ⅔ cup (133g) sugar, divided * 16 oz (454g) mascarpone, room temperature * Pinch of salt (optional) Optional: Instead of the egg whites, you can whip 1½ cups cold heavy cream to stiff peaks and fold it in. It’s richer, but still delicious. 🍪 Assembly * 1 package (7 oz / 200g) Savoiardi ladyfingers * Unsweetened cocoa powder Instructions 1️⃣ Brew the espresso and let it cool completely. 2️⃣ Whisk the egg yolks with ⅓ cup sugar over a double boiler until pale, thick, and glossy. Remove from the heat and let cool slightly. 3️⃣ Gently mix in the mascarpone until smooth. Don’t overmix. 4️⃣ Beat the egg whites until foamy, then slowly add the remaining ⅓ cup sugar and whip to stiff peaks. 5️⃣ Fold one-third of the egg whites into the mascarpone mixture, then gently fold in the rest until no streaks remain. 6️⃣ Dust a light layer of cocoa powder in the bottom of your dish. Dip each ladyfinger in the espresso for 1–2 seconds per side and arrange a layer. Spread half the cream on top. Repeat with another layer of ladyfingers and the remaining cream. 7️⃣ Cover and refrigerate overnight (at least 8 hours). 8️⃣ Right before serving, dust generously with cocoa powder. If you make it, tag me! I love seeing your recreations, she would have too!

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Thursday 06 August 2026 23:12:18 GMT