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Tiramisu-

Updated: Feb 2, 2021


This tiramisu recipe is absolute delicious. 

Made the classic Italian way, with mascarpone, espresso coffee and expresso creme liqueur is So fluffy, creamy, and full of rich flavours.




Tiramisu a timeless no-bake Italian dessert made from espresso-dipped ladyfingers and a lightly sweetened mascarpone cream is made with Expresso coffee & liqueur soaked lady fingers.

As for the boozy coffee that the ladyfingers are soaked in , The alcohol in that mixture is definitely present, and it gives a nice warmth at the back of the throat with the sweet and creamy mascarpone and cocoa powder dusted on top requiring no baking and can be made in advance!


There  are many tiramisu recipes , personally I like to use eggs in my tiramisu recipe like the authentic way .

Eggs give a richness, and a light airy texture that I really don’t think can be replicated any other way. The yolks are beaten together with the sugar till foamy & thicken over double boiler ( over hot water , taking care not to let the bottom on the vessel touch the water )  . 


Note - omit the eggs & make an eggless one for a vegetarian option , equally tasting super good too .








Ingredients:-

1 package Lady fingers ( savoiardi brand can be found in the cookie aisle at your local grocery store, or online)

450 gm Mascarpone cheese 

200 ml l whipping cream ( optional when using whipped egg whites )

4 Eggs ( separated , as whites are whipped to form stiff peaks with sugar ) optional . 

150 gm fine powdered sugar / castor sugar 

1 1/2 cup strong Expresso coffee 

30 ml Brandy / dark rum / coffee liqueur

50 gm dark chocolate finely grated.


Method

1.Beat the separated egg yolks with 1/2 sugar until sugar dissolves & imake a thickish custard over a bowl of hot water , this process will thicken the mixture ( double boiler cooking )

2.Whip the Cream with 1/2 the sugar till it holds peaks , lightly fold in the Mascarpone cheese into the whipped cream till blended .

3. mix the liquor & expresso coffee in a bowl .

4 .One at a time, dip the ladyfingers into the espresso mixture and arrange in an even layer in the bottom of a 9-inch by 13-inch pan. (Line the ladyfingers up in two straight rows )

5 .Spread half the Mascarpone mixture over the ladyfingers, layer with the second layer of soaked biscuit ,Spread the rest of the filling on top, refrigerate for 4 to 8 hours till set .

6 . dust with cocoa powder, or the finely grated chocolate, just before serving ! 



Always serve dusted with grated or powdered chocolate.



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