12 Egg Tiramisu Recipe: Rich, Creamy, and Perfectly Classic

If you’re a fan of classic Italian desserts with a luscious, creamy texture, this 12 Egg Tiramisu recipe is a must-try. Using a generous number of eggs creates an irresistibly rich and velvety mascarpone layer that melts in your mouth. Perfect for special occasions or a decadent treat, this recipe delivers authentic flavor with a luxurious finish that will impress everyone at the table.

Ingredients

• 6 large egg yolks
• 6 large egg whites
• 3/4 cup (150g) granulated sugar
• 16 oz (450g) mascarpone cheese, softened
• 1 1/2 cups (360ml) strong brewed espresso, cooled

(or decaffeinated coffee for a milder flavor)

• 2 tbsp coffee liqueur (optional, e.g., Kahlúa)
• 24-30 ladyfinger biscuits (savoiardi)
• Cocoa powder, for dusting
• Dark chocolate shavings (optional, for garnish)

Instructions

1. Prepare the coffee: Brew strong espresso and let it cool to room temperature. Stir in coffee liqueur if using, then set aside.
2. Make the egg yolk mixture: In a heatproof bowl, whisk the egg yolks and sugar. Place over a pot of simmering water (double boiler) and whisk constantly until the mixture thickens and becomes pale, about 8-10 minutes. Remove from heat and let cool slightly.
3. Prepare the mascarpone: In a large mixing bowl, beat the mascarpone until smooth and creamy. Gradually add the slightly cooled egg yolk mixture, whisking until fully combined.
4. Whip the egg whites: In a clean bowl, beat the egg whites until stiff peaks form. Carefully fold the whipped egg whites into the mascarpone mixture in three additions, maintaining as much airiness as possible.
5. Assemble the tiramisu: Quickly dip each ladyfinger into the cooled coffee mixture, ensuring they’re soaked but not soggy. Arrange a layer of dipped ladyfingers in the bottom of a 9×13-inch (23x33cm) dish.
6. Spread half of the mascarpone mixture over the ladyfingers, smoothing the top with a spatula.
7. Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
8. Cover and refrigerate: Chill the tiramisu for at least 4 hours, preferably overnight, to allow flavors to meld and the dessert to set.
9. Serve: Just before serving, dust the top generously with cocoa powder and garnish with chocolate shavings if desired.

Tips

• Substitutions: Use store-bought espresso or strong brewed coffee if you’re short on time. For a non-alcoholic version, omit the coffee liqueur or replace it with a splash of vanilla extract.
• Egg safety: Since this recipe uses raw eggs, opt for pasteurized eggs if you’re concerned about food safety, especially for pregnant women or the elderly.
• Texture tips: Be careful not to oversoak the ladyfingers—they should absorb the coffee quickly but not become soggy or fall apart.
• Storage: Keep the tiramisu covered in the refrigerator for up to 2 days for best freshness. After that, the texture may begin to degrade.

Serving Suggestions

Serve the tiramisu chilled, sliced into squares or rectangles. For an elegant presentation, garnish with additional cocoa powder, chocolate shavings, or a sprig of mint. Pair with a glass of dessert wine or a strong espresso for a complete Italian experience.

Variations

• Fruit-infused: Add a layer of fresh berries or sliced strawberries between the mascarpone layers for a fruity twist.
• Chocolate: Incorporate melted dark chocolate into the mascarpone mixture or sprinkle chocolate chips on top for extra richness.
• Vegan: Use plant-based mascarpone alternatives and aquafaba (cooked chickpea water) instead of egg whites, adjusting the recipe accordingly.
• Alcohol-free: Omit the coffee liqueur and use flavored extracts like vanilla or almond to enhance flavor.

Storage and Reheating

Store the tiramisu covered in the refrigerator for up to 48 hours. Due to its delicate structure, it’s best served cold and not reheated. If you wish to serve leftovers, keep them refrigerated and consume within two days to maintain optimal flavor and texture.

Frequently Asked Questions

Can I make this tiramisu ahead of time?

Yes, this dessert benefits from overnight refrigeration. Making it a day in advance allows the flavors to meld beautifully and the texture to set properly. Prepare it at least 4 hours before serving, ideally overnight.

Is it safe to eat raw eggs in this recipe?

Raw eggs carry a risk of salmonella. To mitigate this, use pasteurized eggs available at most grocery stores. Alternatively, cook the egg yolk mixture over a double boiler as described to eliminate bacteria while achieving the right consistency.

Can I use different biscuits instead of ladyfingers?

Traditional ladyfingers are preferred for their light, airy texture, but you can substitute with sponge cake slices or biscotti cut into strips. Keep in mind that the soaking time may vary depending on the biscuit’s density.

How do I prevent the mascarpone from curdling?

Ensure the mascarpone is softened and at room temperature before mixing. Fold gently when combining with the whipped egg whites to maintain a smooth, creamy texture. Avoid overmixing or exposing it to high heat.

Can I freeze tiramisu?

While it’s possible to freeze tiramisu, the texture may change slightly, especially the whipped components. If freezing, wrap tightly with plastic wrap and store for up to 2 months. Thaw in the refrigerator before serving.

What is the best way to dust cocoa powder evenly?

Use a fine mesh sieve or a cocoa powder shaker to distribute an even layer of cocoa on top. Sift just before serving to prevent clumping and maintain a fresh appearance.

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