One of my favourite desserts is Tiramisu, I’ve always wanted to make it at home. So I spent a good day researching recipes. This version of Tiramisu is a hybrid of recipetineats and taste.
This Italian dessert is simple to make, fun to construct, and the flavour is constantly evolving the longer it sits. This recipe keeps good in the fridge for about 4 – 5 days.
About my Recipe:
One thing I personally dislike about tiramisu is when it’s too soggy. I only dip one side of my Italian biscuits (for about 0.5 seconds), by doing it this way they don’t soak up too much coffee. I also like to add a layer of chocolate between each layer. While making this recipe, I used a very small dish, which meant I could add another layer. This is not the traditional way to make tiramisu, just my personal preference. If you want your tiramisu to have a more intense coffee flavour, soak your biscuits on both sides and soak for about 1 second on each side.
- 3 eggs separated
- 1/2 cup caster sugar
- 1 tsp vanilla
- 500 g mascarpone
- 1 cup black coffee
- 2 tbsp Kahlua
- Italian lady fingers
- Cocoa powder
- In a large bowl, beat the egg yolks and sugar for about 8 to 10 minutes or until it the mixture changes colour from yellow to an almost white, and has slightly thickened.
- Combine the vanilla and mascarpone to the mixture. Once combined, set aside.
- In another bowl, whisk the egg whites until stiff peaks form.
- Gently fold in 1/2 the cream mixture into the egg whites. Once combined, you can fold in the remaining cream to the mixture.
- Mix coffee and liquor together. Pour in to a bowl, then quickly dip on side of the biscuits in the coffee. Line the bottom of a dish with the soaked biscuits.
- Spread 1/3 of the cream, then dust with a layer of cocoa and some chocolate shavings. Repeat process, until you have three layers.
- Cover the tiramisu and refrigerate for at least 4 hours.
Because this recipe has raw eggs, I would only keep in the fridge for up to 4 days. Layers my vary depending on dish size.
By far, the most important ingredient for making this dessert are the biscuits. You need to use Italian lady finger biscuits. I used the brand Savoiardi. There is no real substitute for these biscuits. Luckily, most supermarkets sell these in the international section.
As stated before, this recipe is super easy, simply make the cream, dip your biscuits, then begin layering. I used a small dish while making this recipe, so I had three layers, depending on your dish size, you may only achieve two layers. If so, just use a larger dish.
The final product:
As you can see, this tiramisu isn’t soggy at all. Just how I like it. The biscuits are soaked with coffee but you also get the the sweetness from the chocolate that is in between layers. Leaving in the fridge to set preferably overnight.