Tiramisu (Easy Classic)
Tiramisu isn’t simply ladyfingers soaked in espresso with mascarpone sprinkled with dark cocoa. It’s a decadent and must try recipe that will have your guests asking for the recipe!
Equipment
- Mixer
Ingredients
Creamy Mixture
- 4 large Egg Yolks
- ⅓ cup Granulated Sugar divided
- ¾ cup Heavy Cream
- 1 cup Mascarpone Cheese
Cake Like Texture
- 1½ cups High Quality Espresso strong coffee will work too
- 2 tablespoon Rum
- 7 oz Ladyfingers about 25 pieces (buy extra to test consistency when dipped in espresso mixture)
Toppings
- 2 tablespoon Dark/Unsweetned Cocoa Powder
- Dark Chocolate shaved used for garnish
Instructions
Prep
- In a bowl, use an electric mixer to mix together the egg yolks and ¼ cup of the sugar. It should triple in volume.
- In a separate bowl, mix together the remaining sugar and add the heavy cream until it creates soft peaks.
- Add in the mascarpone and continue to mix until it has medium peaks. Carefully fold in the mascarpone mixture to the egg mixture until it’s combined.
- In a separate shallow bowl mix together the espresso and rum.
- Take an 8x8 inch dish or cake pan and dust the bottom with 1 tablespoon of cocoa powder. Use a sifter to balance it out.
Assemble
- Start to dip the ladyfingers one at a time in the expresso mixture then place in the dish with the cocoa powder. Repeat with half of the lady fingers to fill the bottom of the pan, ensure there are no gaps. Break ladyfingers as needed to fill in any gaps. A little bit of space between is okay just on obvious ones.
- Spread half of the mascarpone mixture onto the ladyfingers.
- Repeat and layer the remaining ladyfingers and mascarpone mixture on the completed base.
- Using a sifter, dust the top with a layer of the remaining cocoa powder. Sprinkle the top with shaved dark chocolate.
- Cover and allow the tiramisu to refrigerator for a minimum of 5 hours and maximum of 24 hours. If you can wait for 36 hours all the better!
Serve
- Cut the tiramisu in squares to make it presentable when plated or served.