Eataly's Tiramisù Classico

4 hours 30 mins Prep Time

0 mins Cook Time

Written By

TasteToronto

Tiramisu is a favourite Italian dessert; a perfect balance of sweet mascarpone cream, bitter espresso and a sprinkling of rich cocoa powder.

The tiramisu's invention dates back to the 1960s, in the region of Veneto, Italy, at the restaurant "Le Beccherie" in Treviso. Since, many have tried their hand at recreating the magical transcendence of a well-executed tiramisu.

One of our favourite renditions has to be from Italian grocery store, Eataly .Eataly North America’s Head Pastry Chef Katia Delogu created this classic recipe, which is simple to make and hard to beat.

The ideal dessert for summer days -- when even the thought of turning on the oven makes you hot -- this no-bake Italian delicacy is your go-to after dinner treat.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto and @eatalytoronto!

Ingredients

Tiramisù Classico

2 cups mascarpone cheese (we recommend Guffanti or Gelmini)
5 farm-fresh whole eggs
5 tbsp sugar
2 cups heavy cream, whipped into stiff peaks
4 espresso shots of hot espresso by illy
1 (8.8-ounce) package Ladyfinger Savioardi cookies by Vicenzi
A sprinkling of cocoa powder by Venchi

Directions

Tiramisù Classico

5 Steps

Step 1

Separate the egg yolks from the whites into two different bowls.
Step 2

Stir the yolks with the sugar and mascarpone until the mixture is pale and sugar has dissolved. Separately, whip the egg whites until stiff peaks form. Using a wooden spoon, gently fold the egg whites into the mascarpone mixture, and then gently fold in the whipped heavy cream.
Step 3

Pour the coffee into a wide bowl, and quickly dunk each cookie into it. Arrange about half of the cookies so that they completely cover the base of a shallow (1½-inch deep) rectangular (11 by 7-inch) dish. Cover the cookies with half of the mascarpone mixture.
Step 4

Arrange another layer of soaked cookies, and top with remaining mascarpone mixture. Sprinkle with cocoa powder on top.
Step 5

Cover the dish with plastic wrap, and refrigerate for 4 hours before serving the sweet Italian pick-me-up.