Tiramisu
Tiramisu
Ingredients
For the Ladyfingers
- 3 large eggs, separated
- 90 g sugar, 45 g for yolks, 45 g for whites
- 80 g all-purpose flour, sifted
- 20 g cornstarch
- 1 pinch salt
- as needed powdered sugar, for dusting
For the Cream
- 5 large egg yolks, about 100 g
- 80 g sugar
- 1 vanilla bean, scraped, or 1 teaspoon vanilla extract
- 300 g mascarpone cheese, cold
- 150 ml heavy cream, for whipping
For Layering
- 250 ml espresso or strong instant coffee, cooled
- 30 ml Amaretto liqueur
- as needed high-quality cocoa powder, for dusting
Instructions
- 1
Preheat your oven to 180°C (fan). Line a baking tray with parchment paper.
⏱️ 5 min•🌡️ 180
- 2
Separate the 3 large eggs. Place the egg whites in one clean bowl and the egg yolks in another.
⏱️ 2 min
- 3
Whip the egg whites with a pinch of salt until soft peaks form. Gradually add 45 g of sugar and continue whipping until stiff, glossy peaks are achieved.
⏱️ 5 min
- 4
In the separate bowl, whip the egg yolks with the remaining 45 g of sugar until the mixture is pale and fluffy.
⏱️ 3 min
- 5
Gently fold the whipped egg whites into the yolk mixture until just combined.
⏱️ 2 min
- 6
Gradually add the sifted all-purpose flour and cornstarch to the egg mixture, folding gently until the batter is smooth and homogeneous, being careful not to deflate the mixture.
⏱️ 3 min
- 7
Spread the batter evenly onto the prepared baking tray lined with parchment paper. Dust the surface of the batter with powdered sugar.
⏱️ 3 min
- 8
Bake in the preheated oven for about 10–12 minutes, until the ladyfinger layer is lightly golden and set at the edges. Remove from the oven and let cool completely on the baking tray.
⏱️ 12 min•🌡️ 180
- 9
While the ladyfingers cool, prepare the cream. Place the 5 large egg yolks and 80 g sugar in a heatproof bowl. Set the bowl over a bain-marie (a pot of simmering water, ensuring the bowl does not touch the water). Whisk continuously for about 5 minutes, until the sugar dissolves and the mixture is warm.
⏱️ 5 min
- 10
Remove the bowl from the bain-marie and continue to whip the egg yolk mixture with an electric mixer for about 5 minutes, until it becomes pale, fluffy, and has significantly increased in volume.
⏱️ 5 min
- 11
In a separate bowl, combine the 300 g cold mascarpone cheese with the 150 ml heavy cream. Scrape the seeds from the vanilla bean into this mixture (or add vanilla extract). Whip until the mixture reaches a stable but soft consistency.
⏱️ 5 min
- 12
Gently fold the whipped mascarpone and cream mixture into the pale and fluffy egg yolk mixture until well combined and smooth.
⏱️ 3 min
- 13
For assembly, mix the 250 ml cooled coffee with the 30 ml Amaretto in a shallow dish.
⏱️ 1 min
- 14
Cut the cooled ladyfinger layer into appropriate sizes to fit your serving dish(es).
⏱️ 2 min
- 15
Briefly dip or brush the ladyfinger pieces in the coffee and Amaretto mixture. Do not over-soak, as they can become mushy.
⏱️ 3 min
- 16
Arrange a single layer of the soaked ladyfingers in the bottom of your serving dish. Using a piping bag or a spoon, spread an even layer of the prepared cream over the ladyfingers.
⏱️ 5 min
- 17
Repeat with another layer of soaked ladyfingers, then finish with the remaining cream on top.
⏱️ 5 min
- 18
Cover the tiramisu with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld and the dessert to set.
⏱️ 360 min
- 19
Before serving, dust the top evenly with high-quality cocoa powder using a fine-mesh sieve.
⏱️ 1 min
Kitchen Tools
Tiramisu
For the Ladyfingers
- 3 large eggs, separated
- 90 g sugar, 45 g for yolks, 45 g for whites
- 80 g all-purpose flour, sifted
- 20 g cornstarch
- 1 pinch salt
- as needed powdered sugar, for dusting
For the Cream
- 5 large egg yolks, about 100 g
- 80 g sugar
- 1 vanilla bean, scraped, or 1 teaspoon vanilla extract
- 300 g mascarpone cheese, cold
- 150 ml heavy cream, for whipping
For Layering
- 250 ml espresso or strong instant coffee, cooled
- 30 ml Amaretto liqueur
- as needed high-quality cocoa powder, for dusting
Instructions
- 1
Preheat your oven to 180°C (fan). Line a baking tray with parchment paper.
⏱️ 5 min•🌡️ 180 - 2
Separate the 3 large eggs. Place the egg whites in one clean bowl and the egg yolks in another.
⏱️ 2 min - 3
Whip the egg whites with a pinch of salt until soft peaks form. Gradually add 45 g of sugar and continue whipping until stiff, glossy peaks are achieved.
⏱️ 5 min - 4
In the separate bowl, whip the egg yolks with the remaining 45 g of sugar until the mixture is pale and fluffy.
⏱️ 3 min - 5
Gently fold the whipped egg whites into the yolk mixture until just combined.
⏱️ 2 min - 6
Gradually add the sifted all-purpose flour and cornstarch to the egg mixture, folding gently until the batter is smooth and homogeneous, being careful not to deflate the mixture.
⏱️ 3 min - 7
Spread the batter evenly onto the prepared baking tray lined with parchment paper. Dust the surface of the batter with powdered sugar.
⏱️ 3 min - 8
Bake in the preheated oven for about 10–12 minutes, until the ladyfinger layer is lightly golden and set at the edges. Remove from the oven and let cool completely on the baking tray.
⏱️ 12 min•🌡️ 180 - 9
While the ladyfingers cool, prepare the cream. Place the 5 large egg yolks and 80 g sugar in a heatproof bowl. Set the bowl over a bain-marie (a pot of simmering water, ensuring the bowl does not touch the water). Whisk continuously for about 5 minutes, until the sugar dissolves and the mixture is warm.
⏱️ 5 min - 10
Remove the bowl from the bain-marie and continue to whip the egg yolk mixture with an electric mixer for about 5 minutes, until it becomes pale, fluffy, and has significantly increased in volume.
⏱️ 5 min - 11
In a separate bowl, combine the 300 g cold mascarpone cheese with the 150 ml heavy cream. Scrape the seeds from the vanilla bean into this mixture (or add vanilla extract). Whip until the mixture reaches a stable but soft consistency.
⏱️ 5 min - 12
Gently fold the whipped mascarpone and cream mixture into the pale and fluffy egg yolk mixture until well combined and smooth.
⏱️ 3 min - 13
For assembly, mix the 250 ml cooled coffee with the 30 ml Amaretto in a shallow dish.
⏱️ 1 min - 14
Cut the cooled ladyfinger layer into appropriate sizes to fit your serving dish(es).
⏱️ 2 min - 15
Briefly dip or brush the ladyfinger pieces in the coffee and Amaretto mixture. Do not over-soak, as they can become mushy.
⏱️ 3 min - 16
Arrange a single layer of the soaked ladyfingers in the bottom of your serving dish. Using a piping bag or a spoon, spread an even layer of the prepared cream over the ladyfingers.
⏱️ 5 min - 17
Repeat with another layer of soaked ladyfingers, then finish with the remaining cream on top.
⏱️ 5 min - 18
Cover the tiramisu with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow the flavors to meld and the dessert to set.
⏱️ 360 min - 19
Before serving, dust the top evenly with high-quality cocoa powder using a fine-mesh sieve.
⏱️ 1 min