Classic Italian Tiramisu
Equipment
Ingredients
Ingredients
ladyfinger biscuits
24 piece
espresso coffee
240 ml
egg yolks
4 piece
granulated sugar
100 g
mascarpone cheese
500 g
heavy cream
250 ml
unsweetened cocoa powder
30 g
Instructions
Prepare the coffee
Brew strong espresso coffee and let it cool to room temperature.
Whip the egg yolks with sugar
In a large bowl, whisk egg yolks with granulated sugar until the mixture becomes pale and creamy.
Add mascarpone cheese
Gently fold the mascarpone cheese into the egg yolk mixture until smooth and well combined.
Whip the cream
In a separate bowl, whip the heavy cream until stiff peaks form.
Combine the mixtures
Gently fold the whipped cream into the mascarpone mixture until fully incorporated.
Assemble the tiramisu
Quickly dip each ladyfinger biscuit in the cooled espresso and arrange in a single layer in a serving dish. Spread half of the cream mixture over the biscuits. Repeat with another layer of dipped biscuits and the remaining cream.
Chill the tiramisu
Cover and refrigerate for at least 3 hours or overnight to allow the flavors to meld.
Finish and serve
Before serving, dust the top with unsweetened cocoa powder using a fine sieve.
Original recipe
Storage
Best consumed within 2 days. Do not freeze as texture will be affected.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.