Classic tiramisu

Classic tiramisu

Based on 388 ratings
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Lisa Schölzel

Lisa Schölzel

Food Editor at Kitchen Stories

www.instagram.com/whatscookinglisa/
"For this tiramisu recipe, I use real, strong, freshly brewed espresso–not instant coffee powder. It makes all the difference, believe me. Make sure that the coffee has cooled slightly and that you don't soak the ladyfingers for too long (watch the video to see how I usually do this). This ensures they’re nice and soft, and will combine perfectly with the mascarpone cream, but still retain some bite. If Amaretto is not to your taste, or you want to make the tiramisu alcohol-free, you can simply leave it out. To make your tiramisu recipe the traditional Italian way, use raw eggs, as we do here. Alternatively, you can also use whipped cream. Instead of regular sugar, we use powdered sugar, as it’s finer and easier to mix. Be sure to leave the tiramisu to set in the fridge for a few hours before serving for the perfect flavor and consistency."
Difficulty
Medium 👍
Preparation
30 min
Baking
0 min
Resting
180 min

Ingredients

2Servings
MetricImperial
83⅓ g
mascarpone cheese
83⅓ g
ladyfingers
⅔
eggs
20 g
confectioner’s sugar
33⅓ ml
espresso
1 tbsp
amaretto
⅓ tbsp
bittersweet chocolate
⅓ tbsp
unsweetened cocoa powder
salt

Utensils

bowl (large), hand mixer with beaters, rubber spatula, baking dish, fine grater, fine sieve

Nutrition per serving

Cal402
Fat22 g
Protein9 g
Carb42 g

  • Step 1/4

    For our Tiramisu recipe, start by separating the eggs. Place egg yolks in a bowl with powdered sugar and beat until creamy. Then stir in Amaretto and the mascarpone until smooth.
    • ⅔ eggs
    • 10 g confectioner’s sugar
    • ⅓ tbsp amaretto
    • 83⅓ g mascarpone cheese
    • bowl (large)
    • hand mixer with beaters

    For our Tiramisu recipe, start by separating the eggs. Place egg yolks in a bowl with powdered sugar and beat until creamy. Then stir in Amaretto and the mascarpone until smooth.

  • Step 2/4

    Beat egg whites with a pinch of salt until stiff peaks form. Slowly whisk in the remaining confectioner’s sugar. Carefully fold beaten egg whites into mascarpone cream.
    • salt
    • 10 g confectioner’s sugar
    • rubber spatula

    Beat egg whites with a pinch of salt until stiff peaks form. Slowly whisk in the remaining confectioner’s sugar. Carefully fold beaten egg whites into mascarpone cream.

  • Step 3/4

    Combine slightly cooled espresso and remaining Amaretto in a shallow dish. Quickly dip ladyfingers in espresso mixture and then layer soaked ladyfingers in bottom of the serving dish. Cover with a layer of mascarpone cream and top with a fine layer of grated chocolate.
    • 33⅓ ml espresso
    • ⅔ tbsp amaretto
    • 83⅓ g ladyfingers
    • ⅓ tbsp bittersweet chocolate
    • baking dish
    • fine grater

    Combine slightly cooled espresso and remaining Amaretto in a shallow dish. Quickly dip ladyfingers in espresso mixture and then layer soaked ladyfingers in bottom of the serving dish. Cover with a layer of mascarpone cream and top with a fine layer of grated chocolate.

  • Step 4/4

    Repeat the last step until all ingredients are used up. Finish with a layer of mascarpone and dust lightly with grated chocolate and cocoa powder. Then let it chill in the refrigerator for at least 3 hrs.
    • ⅓ tbsp unsweetened cocoa powder
    • fine sieve

    Repeat the last step until all ingredients are used up. Finish with a layer of mascarpone and dust lightly with grated chocolate and cocoa powder. Then let it chill in the refrigerator for at least 3 hrs.

  • Enjoy your meal!

    Classic tiramisu
FAQ

Tiramisu is an Italian dessert made from ladyfingers, espresso or coffee, cocoa, mascarpone, eggs and alcohol. The perfect tiramisu is a balance of opposites: Egg whites give it the airy texture, while the rich mascarpone provides the creaminess. It’s sweetened with a touch of powdered sugar, while coffee and cocoa add a tart, bitter note, and the alcohol rounds off the flavor.

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