Classic Tiramisu Recipe
The dish typically starts with ladyfinger biscuits, soaked in espresso or strong coffee, often spiked with a bit of rum or coffee liqueur for extra depth. These soaked biscuits are layered with a smooth mixture of mascarpone cheese, eggs, and sugar, creating a luxurious, velvety filling.
Equipment
- 1 Beater
- 2 Mixing Bowl
Ingredients
- 1 and 1/2 Cups Espresso Or Strong Coffee
- 6 Tbsp Golden Rum Divided
- 30 Ladyfinger Cookies
- 5 Large Egg Yolks
- 3/4 Cup Sugar
- 16 Oz Mascarpone Cold
- 2 Cups Heavy Whipping Cream
- 2-3 Tbsp Cocoa Powder Unsweetened
Instructions
- Brew 1 cup of strong espresso and let it cool.
- In a bowl, mix 1 cup of mascarpone cheese with 1/2 cup of sugar until smooth.
- Whisk in 3 egg yolks and 1 cup of heavy cream until the mixture is light and fluffy. Gently fold the mascarpone mixture into the whipped cream.
- Briefly dip ladyfingers in the cooled espresso and arrange them in a layer in your serving dish.
- Spread half of the mascarpone mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
- And now Refrigerate for at least 4 hours or overnight. Then, Dust with cocoa powder before serving. Enjoy!
Notes
1) Don't over-soak your ladyfingers , Just dip them in a coffee for only 3-5 seconds to prevent them from becoming too soggy.
2) Beat mascarpone with sugar and eggs until stiff peaks form, but avoid over beating. Not whipping mascarpone enough, resulting in a too-soft cream.
3) Refrigerate for at least 6 hours or overnight to allow flavors to meld. make sure you should not chilling the dessert long enough it affects the texture and flavor.
4) If you prefer a slightly richer tiramisu, fold in some lightly whipped cream into the mascarpone mixture. This will make the texture even creamier.