Classic Tiramisu
Classic Tiramisu
Ingredients
For Assembling
- 250 ml espresso or strong brewed coffee, cooled
- 60 ml coffee liqueur, such as Kahlúa or Tia Maria
- 24 ladyfingers, approximately 200g
- 2 tablespoons unsweetened cocoa powder, for dusting
Instructions
- 1
In a medium-sized bowl, combine the egg yolks and granulated sugar.
⏱️ 2 min
- 2
Using an electric mixer or a whisk, beat the egg yolk and sugar mixture until it becomes pale yellow, thick, and fluffy. This should take about 3-5 minutes.
⏱️ 4 min
- 3
Add the mascarpone cheese to the whisked egg yolk and sugar mixture.
⏱️ 1 min
- 4
Gently fold the mascarpone into the mixture with a rubber spatula until it is well combined and smooth. Be careful not to overmix, as this can cause the mascarpone to curdle.
⏱️ 3 min
- 5
In a shallow dish or bowl, combine the cooled espresso or strong brewed coffee with the coffee liqueur.
⏱️ 2 min
- 6
Working quickly, dip each ladyfinger briefly into the coffee mixture, ensuring it is moistened but not soggy. Do not soak them.
⏱️ 5 min
- 7
Arrange a single layer of the dipped ladyfingers in the bottom of a rectangular dish (approximately 20x20 cm or similar size). Break ladyfingers as needed to fit.
⏱️ 3 min
- 8
Spread an even layer of approximately half of the prepared mascarpone cream over the ladyfingers.
⏱️ 2 min
- 9
Add another layer of dipped ladyfingers on top of the mascarpone cream.
⏱️ 3 min
- 10
Spread the remaining mascarpone cream evenly over the second layer of ladyfingers, smoothing the top.
⏱️ 2 min
- 11
Using a fine-mesh sieve, generously dust the entire top surface of the tiramisu with unsweetened cocoa powder.
⏱️ 1 min
- 12
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the tiramisu to set.
⏱️ 240 min
- 13
Once chilled, slice and serve the tiramisu.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Tiramisu
For Assembling
- 250 ml espresso or strong brewed coffee, cooled
- 60 ml coffee liqueur, such as Kahlúa or Tia Maria
- 24 ladyfingers, approximately 200g
- 2 tablespoons unsweetened cocoa powder, for dusting
Instructions
- 1
In a medium-sized bowl, combine the egg yolks and granulated sugar.
⏱️ 2 min - 2
Using an electric mixer or a whisk, beat the egg yolk and sugar mixture until it becomes pale yellow, thick, and fluffy. This should take about 3-5 minutes.
⏱️ 4 min - 3
Add the mascarpone cheese to the whisked egg yolk and sugar mixture.
⏱️ 1 min - 4
Gently fold the mascarpone into the mixture with a rubber spatula until it is well combined and smooth. Be careful not to overmix, as this can cause the mascarpone to curdle.
⏱️ 3 min - 5
In a shallow dish or bowl, combine the cooled espresso or strong brewed coffee with the coffee liqueur.
⏱️ 2 min - 6
Working quickly, dip each ladyfinger briefly into the coffee mixture, ensuring it is moistened but not soggy. Do not soak them.
⏱️ 5 min - 7
Arrange a single layer of the dipped ladyfingers in the bottom of a rectangular dish (approximately 20x20 cm or similar size). Break ladyfingers as needed to fit.
⏱️ 3 min - 8
Spread an even layer of approximately half of the prepared mascarpone cream over the ladyfingers.
⏱️ 2 min - 9
Add another layer of dipped ladyfingers on top of the mascarpone cream.
⏱️ 3 min - 10
Spread the remaining mascarpone cream evenly over the second layer of ladyfingers, smoothing the top.
⏱️ 2 min - 11
Using a fine-mesh sieve, generously dust the entire top surface of the tiramisu with unsweetened cocoa powder.
⏱️ 1 min - 12
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the tiramisu to set.
⏱️ 240 min - 13
Once chilled, slice and serve the tiramisu.
⏱️ 1 min