Tiramisu
Preparation Time: 15 minutes plus 24 hours chilling
Cooking Time: 0 minutes
Cuisine: Italian
Category: Dessert
A good Tiramisu is a sure-fire way to win over a crowd at a dinner party. This classic, no-bake Italian dessert is creamy, moreish and indulgent. This is a purist Tiramisu recipe, you'll find no cream or booze here to allow the espresso to shine.
TOP TIP
Take your mascarpone out of the fridge a few hours before using for a much nicer final texture.
This recipe requires a few different bowls for whisking so take a few minutes to read through to make sure you have enough ready.
Give your lady fingers a quick dunk or heavy brushing, no heavy dunking of your lady.
We choose to only use coffee in our Tiramisu but you can add booze for extra flavour if you like.
Ingredients
1 packet 200g (About 24) Lady Finger (Savoiardi) biscuits
500g Mascarpone Cheese
125g Icing Sugar
5 Egg Yolks
3 Egg Whites
200g Espresso Strength Coffee (cooled)
40g Grated Dark Chocolate
Cocoa Powder for Dusting
500g Mascarpone Cheese
125g Icing Sugar
5 Egg Yolks
3 Egg Whites
200g Espresso Strength Coffee (cooled)
40g Grated Dark Chocolate
Cocoa Powder for Dusting
Method
- Make the coffee and leave to cool.
- Beat the mascarpone in a bowl for 2 minutes until its smooth and warmed up a bit.
- In a separate bowl whisk the egg yolks and icing sugar together for 5 minutes until pale and at least doubled in volume.
- Separately whisk the egg white to soft peaks.
- Add the whisked yolks and sugar to the cheese and whisk together until well combined and you have soft peaks.
- Fold in the whisked egg white.
- Briefly dunk the biscuits in the coffee and make a layer in the bottom of your serving dish. Add a layer of the mascarpone cream and then sprinkle with half
the grated chocolate.
- Add two more layers of biscuits and cream. Cover and let the tiramisu rest for at least 24hrs in the fridge. This allows moisture to hydrate the biscuits and create the optimum texture.
- Dust with cocoa before serving.