Classic Tiramisu Recipe
This recipe is an absolute classic. It’s made with layers of sweet, soft lady fingers, soaked in coffee, then light and fluffy mascarpone cream and dusted with chocolate. It’s light, dreamy and so easy to make that, in a few simple steps you’ll be transported to tiramisu heaven!
Equipment
- Hand Mixer or Stand Mixer
- 2 Large Mixing Bowls
- small palette knife
Ingredients
- 40 - 45 ladyfingers / sponge fingers (2 packs)
- 4 eggs (separated)
- 200 g white sugar (1 cup)
- 500 g mascarpone cheese (18 oz)
- 2 tsp vanilla extract or paste
- 1/2 tsp salt
- Cocoa powder for dusting
Coffee For The Ladyfingers
- 2 tbsp instant coffee / espresso powder
- 1 1/2 cup hot water
Instructions
- Start by brewing the coffee for the sponge fingers, in a shallow dish or bowl. Simply mix your instant espresso with the hot water, or make 2 shots of espresso and add in an extra cup of hot water to dilute it slightly. Mix well, then set aside to cool.
- In 2 large bowls (stainless steel or glass), separate your eggs, placing the whites in one bowl and the yolks in the other.
- Next, simmer about 2 inches of water in a saucepan and then take it off of the heat. Then place your egg yolk bowl over it, whisking for about 30 seconds, then do the same to the egg white bowl. This will make sure the eggs are safe to eat.
- Now, whisk the egg yolks and half of the sugar for 5 - 6 minutes until the yolks are light, fluffy and pale in colour.
- Next, add in the mascarpone, vanilla and salt and whisk well for another 3 - 5 minutes. Until you have no lumps and the mixture is super fluffy. Set this mixture aside.
- Now onto the egg whites, you want to add in the other half of the sugar and whisk the egg whites till peaks form. They should be glossy, fluffy and light.
- Add the egg whites to the egg yolk mixture ¼ at a time. Fold gently with each addition making sure not to overmix. You want to mix just till you can't see streaks of the egg white.
- To assemble: Quickly dip the lady fingers in the coffee on both sides for 1 - 2 seconds each side. (they will fall apart if you soak them any longer) and place them in a single layer in your desired pan. This size recipe works well in a 10 inch round or a 9 x 13 tray!
- Next, smooth on half of the tiramisu cream on top.
- Repeat with another layer of ladyfingers and the rest of the cream, then smooth over the top with a small palette knife.
- Finally, dust the tiramisu with cocoa powder and place into the fridge for at least 4 hours or overnight before serving and enjoy!
Notes
- Don’t over soak the ladyfingers (savoiardi) - over soaking your savoiardi biscuits or lady fingers, will result in a heavy and slightly sloppy tiramisu. You only want to coat them in the coffee, soaking for a max of 5 seconds, before layering.
- Use good coffee - using crappy coffee is a huge NO-NO in the world of tiramisu. Now, ideally you would use espresso, but I have adjusted this recipe for instant coffee, as this is more accessible. Just make sure your coffee isn't expired and smells very STRONG.
- Let it sit - you need to chill and allow your tiramisu to do the same! I know that it can feel like agesss before it's ready, but leaving this beauty overnight is going to give the dreamiest dessert of your life. So it's all going to be worth it.