Easy Authentic Italian Tiramisu Recipe

In a shallow dish, combine the espresso and rum or brandy. Set this aside. Adding a touch of liquor lends an authentic and robust flavor to the dessert but feel free to skip it if you prefer a non-alcoholic version.

In a large bowl, beat egg yolks and sugar together until they form a creamy, pale yellow mixture. This might take a few minutes but be patient, as this step is crucial for achieving that rich, creamy texture.

Add the mascarpone cheese to the egg yolk mixture and beat until smooth and well combined.

In another bowl, beat the egg whites until stiff peaks form. This will add lightness to your tiramisu. Fold the whipped egg whites gently into the mascarpone and yolk mixture.

In a separate bowl, whip the heavy cream until it forms soft peaks. Carefully fold this into the mascarpone and egg mixture, creating a light and creamy texture.

Dip each ladyfinger into the espresso and rum mix, being sure to coat each side. Be quick to avoid the cookies from becoming too soaked and becoming soggy. Lay these in the bottom of a dish.

Layer half of the mascarpone cream mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers and mascarpone cream.

Cover and refrigerate for at least 2-4 hours, or overnight if possible. The flavours intensify and the dessert becomes even better after a night in the fridge.

Before serving, dust the top generously with the cocoa powder. This dessert is ideally served chilled from the fridge.