Tiramisu

Tiramisu is a classic Italian dessert made of layers of coffee-soaked ladyfingers, mascarpone cheese, eggs, sugar, and cocoa powder. It's known for its rich and creamy texture, with a balance of coffee and cocoa flavors.

Prep time

30 min

Serves

up to 6

Cook time

30 min

THE FACTS
An acquired taste

Made with raw eggs

Better the day after

Can add different flavours eg. berries

INGREDIENTS

1.5 cups 400g 400ml plunge coffee or espresso

1 tbsp 15g 15ml Kahlua

X3 eggs

1/2 cup sugar 115g

260g mascarpone

1 tsp 6g vanilla

20 Lady fingers biscuits

The origins of tiramisu are debated, but it is widely believed to have been created in the 1960s in the Veneto region of Italy, particularly in the town of Treviso. Some claim it was invented at a restaurant called "Le Beccherie," while others suggest it was a traditional recipe that evolved over time. The name "tiramisu" means "pick me up" in Italian, a reference to the energizing combination of coffee and cocoa.

You can follow the directions below or follow along with the...

Bite Size

2 min

Real time tutorial

15 min

1. Make at least one and a half cups of coffee enough to fully submerge the lady fingers. Set to the side to cool slightly so you don’t burn your fingers or melt the filling when assembling.

2. Separate the eggs leaving the whites to the side while you combine the sugar to the egg yolks in a medium size bowl. Start missing on low working your way up to a high speed. You are looking to fully combine the sugar and yolks and the mixture after roughly 6 min will turn pale yellow.

3. Add the mascarpone to sugar and egg yolk mixture and in a separate bowel start whipping the egg whites.

4. Add vanilla essence to the sugar and mascarpone mixture and mixing in well.

5. Once the egg whites are foamy start adding whites to the mascarpone mixture 1/3 third of the whites at a time until fully combined.

Note: gently turn over your spatula when combining, you don’t want to deflate the egg whites.

6. Once combined set to the side and if you are in a warm kitchen place in the fridge until you need.

7. In a semi deep dish start dipping the lady fingers in the coffee very quickly, all you want to do is lightly coat the biscuits not have them take on too much liquid. Line the biscuits in the dish ensuring they are touching and the whole base of the dish is covered.

8. Spoon on half of the mascarpone mixture into the dish and smooth out over the biscuits.

Continue dunking the lady fingers to create a second layer of biscuits, then scoop the rest of the mixture into the dish, smooth out and cover the dish ensuring its air tight so the top layer doesn’t crust.

Leave in the fridge for at least 12 hours a full day is best to allow the dessert to set and firm up.

When ready to serve lightly dust the top with cocoa powder and for those that aren’t a fan of cocoa finely grate a dark chocolate over the top. Cut / scoop and serve.

Bellissimo!!