Classic Tiramisu
Equipment
Ingredients
Base
ladyfingers
24 piece
espresso
240 ml
marsala wine
60 ml
Cream
egg yolks
6 piece
granulated sugar
75 g
mascarpone cheese
500 g
heavy cream
240 ml
Topping
cocoa powder
30 g
Instructions
Prepare coffee mixture
Brew strong espresso and combine with marsala wine.
Make zabaglione cream
Whisk egg yolks with sugar over simmering water until thick and pale.
Add mascarpone
Remove from heat and whisk in mascarpone until smooth.
Whip cream
In a separate bowl, whip heavy cream to stiff peaks.
Fold cream into zabaglione
Gently fold whipped cream into the mascarpone mixture.
Assemble first layer
Quickly dip ladyfingers in coffee mixture and arrange in dish.
Add cream layer
Spread half of the cream mixture over the soaked ladyfingers.
Repeat layers
Add second layer of soaked ladyfingers and remaining cream.
Chill tiramisu
Cover and refrigerate for at least 4 hours or overnight.
Finish and serve
Dust with cocoa powder before serving.
Original recipe
Storage
Best consumed within 2 days. Do not freeze as texture will be affected.
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