Classic Tiramisu Recipe

Name: Classic Tiramisu Recipe
Yield: 8

2019-02-15

3.5 Stars

46 Voters

Tiramisu Recipe - classic Italian coffee flavored dessert. Made of ladyfingers (savoiardi biscuits) dipped in coffee syrup, rich mascarpone custard, and whipped cream or whipped egg whites. for this time I chose to make my tiramisu with whipped cream but you can make it with whipped egg whites (like the traditional tiramisu). Follow this easy recipe to learn how to make one of the best desserts in the world.

DIFFICULTY

Easy

YIELDS

PREP TIME

40 Minutes

WORK TIME

40 Minutes

INGREDIENTS

5 large egg yolks
½ cup + 2 Tbsp (125g) Sugar
1 2/3 cups (400ml) Heavy cream, cold
14 oz (425g) Mascarpone cheese, room temperature
1 teaspoon Vanilla extract
1½ cups brewed espresso
36-40 Savoiardi biscuits (Ladyfingers)
2-3 tablespoons coffee liqueur/marsala/brandy
Cocoa for dusting

DIRECTIONS

1. Make the coffee syrup: mix hot coffee with the liqueur, pour into a large dish and set aside to cool.

2. Make the filling: place egg yolks and sugar in a large heatproof bowl and set over pot with simmering water (bain marie). Make sure the bottom of the bowl does not touch the water. start whisking constantly, until the sugar is dissolved, and the custard thickens. The temperate of egg yolk should reach 154-158ºF (68-70ºC). This step is optional (read notes). remove the bowl from heat and let cool.

3. Add the mascarpone, vanilla extract and whisk until smooth.

4. In a separate bowl whip cold heavy cream to stiff peaks. Fold 1/3 of the whipped cream into the mascarpone mixture. Then the remaining whipped cream. Set aside.

5. Assemble: dip each ladyfinger into the coffee mixture for 1-2 seconds. Place in the bottom of a 9x13 inch (22X33cm) dish. If needed, break a few ladyfingers to fit them in the dish. Spread half of the cream over the soaked ladyfingers. Repeat with another layer of ladyfingers and spread the remaining cream on top. Cover and refrigerate the tiramisu for at least 6 hours.

6. Just before serving, dust with cocoa powder.

Notes:

• Whisking the egg yolks with the sugar over the bain marie is optional. Traditionally, whisking the raw eggs yolks with sugar its totally fine. If you use fresh eggs, there is no danger. But, many people intimidate eating raw eggs so it’s up to you.

• Instead of heavy cream you can use 4 egg whites. Beat to stiff peaks, then fold to the mascarpone mixture. This is the Italian traditional way. But, I find that the version with the heavy cream richer and much better. But, again, it’s up to you.

• Check out other cake recipes and cheesecake recipes.

COMMENTS (3)

M

Maureen 3/28/2019
Reply

Hi, Can I swap the Mascarpone cheese to regular cream cheese? Cheers.
S

Stephanie 11/27/2019
Reply

Cream cheese is sour, whereas mascarpone is not.
P

Paul 9/27/2019
Reply

Love this video, very easy to follow and not long winded with a lot of talking like some other tutorial videos. I have made tiramisu twice following this recipe and they taste great! Thank you very much for sharing/teaching.