Cooking with Toti
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Classic Italian Tiramisu (2 Versions)
The classic, in two safe versions — traditional raw-egg or tempered + heavy cream.
Serves
8–10
Time
30 min + 4 hr chill
Two trusted versions of classic tiramisu: the traditional raw-egg method and a no-raw-egg version with tempered yolks and heavy cream — both light, creamy, and dusted with cocoa.
Instructions
Version 1
- 1
Beat egg whites with a pinch of salt to soft peaks; slowly add ⅓ cup sugar and whip to stiff glossy peaks.
- 2
In another bowl, beat yolks with remaining ⅓ cup sugar until pale, thick, tripled in volume. Mix in vanilla and a splash of amaretto.
- 3
Mix cold mascarpone into the yolk mixture until smooth.
- 4
Fold meringue into mascarpone in 2–3 additions, bottom-to-top folds.
- 5
Mix cooled espresso with amaretto (optional rum/whiskey).
- 6
Layer: thin cream on the bottom → quick-dipped ladyfingers → cream → repeat → finish with cream.
- 7
Chill at least 4 hours (overnight best). Dust generously with cocoa before serving.
Version 2
- 1
Whisk yolks + sugar in a heatproof bowl. Over a gentle double boiler, whisk constantly 5–7 min until thick, pale, warm.
- 2
Off heat, stir in vanilla and a splash of amaretto. Let cool slightly.
- 3
Mix cold mascarpone into the yolk mixture until smooth.
- 4
Whip heavy cream with a pinch of salt to soft–medium peaks; fold into mascarpone gently.
- 5
Mix cooled espresso with amaretto.
- 6
Layer as above and chill at least 4 hours (overnight best). Dust with cocoa to serve.
Toti’s Tips
- ✓If raw eggs are a concern (pregnancy, immune issues, kids, elderly), choose Version 2.
- ✓Don't soak the ladyfingers — quick in-and-out dip only.
Storage
- •Refrigerator up to 3 days, covered.
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