Authentic Tiramisù recipe

Authentic Tiramisù recipe with Marsala liqueur!
This Authentic Tiramisu recipe with Marsala wine is made in the Italian way with espresso, rich strong coffee-soaked ladyfingers layered mascarpone cream and dusted with cocoa powder. Tiramisu is a dessert that is served cold, (semifreddo) but not frozen.

Tiramisù means “pick-me-up”. This Italian dessert was invented in the 1960s in a town in Northern Italy called Treviso. It is a dessert with as many variations as there are Italians and non-Italians making it today. Made by our Italian family for a very long time and it became our favorite dessert.
This traditional Tiramisù recipe will be the best tiramisù you will ever make! Once you assemble the tiramisù, it needs at least 6 hours to properly chill. It is also a perfect entertaining dessert and you can make it one day ahead.

Instructions:

• 1. Make the coffee and set aside to cool at room temperature.
• 2. Place egg yolks, sugar, and Marsala liqueur in a large heatproof bowl and set over a bain-marie (place bowl over a saucepan of simmering water on low heat, the bowl should not touch the water).
• 3. Whisk constantly using an electric whisk, until the mixture doubles in volume (it will take about 10/15 minutes) and reaches the temperature of 165°-170°F (73°-75°C). Remove from heat and set aside to cool slightly, turn from time to time.
• 4. In another bowl, beat egg whites until stiff and glossy peaks form.
• 5. Once the egg yolk mixture has cooled, add the mascarpone and whisk until smooth on the lowest setting with the electric whisk.
• 6. Finally, Fold the egg whites into the mascarpone cream.

Assemble tiramisù:

Dip ladyfingers very quickly (less than a second) into the coffee and line them in one layer of the baking dish. If necessary, break a few ladyfingers to fit them in the dish. Put the ⅓ of the filling over the ladyfingers bottom and smooth the top with an offset spatula and spread it evenly.
Repeat with the second layer of coffee-dipped ladyfingers and filling, then fill a piping bag with the rest of the cream and decorate as you wish.

Cover and refrigerate for at least 6 hours or overnight. Right before serving, dust the top with cocoa powder. Serve cold.