Tiramisu – a recipe for the classic Italian dessert with ladyfingers, coffee, cognac, mascarpone crème and sprinkled cocoa powder. This delicious dessert is really easy to make, and it can be made quickly and easily for many guests. Here, I made and served the tiramisu in little pots, but you could use glasses or in a large bowl. The tiramisu can easily be made the day before and simply stored in the fridge. In my book Baking Moments, I have a recipe for the most delicious tiramisu cake, and here on the blog there is a recipe for a wonderful tiramisu cheesecake. Enjoy!
Ingredients
Tiramisu
Mascarpone crème
3 pasteurized egg yolks
75 g cane sugar
1 tbsp. vanilla sugar
375 g mascarpone
150 ml cream
1.5 pasteurized egg whites
Extras
32 ladyfingers
8 tbsp. cognac or marsala
250 ml strong coffee, cooled
Cocoa powder for sprinkling
Approach
Tiramisu
Mascarpone crème
Whisk the egg yolks, cane sugar, and vanilla sugar until light and fluffy. Whisk the mascarpone lightly in another bowl so that there are no lumps, and fold into the egg mixture. Whisk the cream until frothy and fold it in. Then whip the egg whites until stiff and fold them into the mascarpone crème.
How to assemble the tiramisu
Mix the cognac/marsala and coffee together in a bowl. Dip the ladyfingers into it. Line the bottom of a large bowl/dish or about 8 glasses with the ladyfingers and add the mascarpone crème on top. Continue the layers until you have used all the elements and finish with the mascarpone crème on top. Sprinkle with cocoa powder and refrigerate the tiramisu until ready to serve. Buon appetito!
