On my first trip to Italy in 1995 to meet my husband's family, I didn't speak a word of Italian. But I did learn how to make great dolci (desserts) from his sister, Maria. This is her authentic tiramisu recipe, and now they ask me to make it whenever we go back!
1. **Espresso Quality:** Use strong, freshly brewed espresso, cooled to room temperature. This is crucial for the authentic flavor without over-softening the ladyfingers or cooking the eggs in the cream. If using raw eggs is a concern, consider pasteurized eggs or temper the egg yolk mixture over a double boiler before adding mascarpone. 2. **Mascarpone:** Ensure your mascarpone cheese is at room temperature to achieve a smooth, lump-free mixture. However, avoid over-beating it, as mascarpone can separate or curdle if overworked. 3. **Ladyfingers:** Dip ladyfingers quickly and evenly on one side only. They are highly porous and will absorb liquid rapidly; over-soaking leads to a soggy tiramisu. 4. **Folding Technique:** When incorporating the whipped egg whites, fold them gently into the mascarpone mixture using a spatula. This preserves the airiness and light texture essential for a classic tiramisu. 5. **Chilling Time:** Adequate chilling is non-negotiable. Refrigerate for a minimum of 3-4 hours, or ideally overnight, to allow the ladyfingers to soften, the flavors to meld, and the dessert to set properly.