Tiramisu
Tiramisu
Ingredients
- 3 eggs, yolks and whites separated
- 1/2 cup caster sugar
- 3/4 teaspoon vanilla extract
- 200 grams mascarpone
- 100 grams thickened cream, for whipping
- 1 cup black coffee, 6 to 8 espresso shots
- 2 tablespoons Frangelico or Kahlua, skip for alcohol free
- 200 grams lady fingers, 24 to 30, or Savoiardi biscuits
- 1/4 lemon rind, from 1 lemon, optional
- as needed cocoa powder, for dusting
Instructions
- 1
Separate the eggs, placing the egg yolks into a large mixing bowl and the egg whites into a separate clean bowl.
⏱️ 2 min
- 2
In the mixing bowl containing the egg yolks, add the 1/2 cup caster sugar.
⏱️ 1 min
- 3
Beat the egg yolks and sugar on medium speed for around 10 minutes.
⏱️ 10 min
- 4
With a few minutes remaining in the beating process (around the 7-minute mark), add the 3/4 teaspoon vanilla extract and the lemon rind from 1/4 lemon (if you choose to use it). Continue beating until the mixture is pale yellow and thick.
⏱️ 3 min
- 5
Add the 200 grams mascarpone to the egg yolk mixture and beat until just combined.
⏱️ 2 min
- 6
In a separate bowl, pour the 100 grams thickened cream. Beat the cream until it is completely thickened and stiff.
⏱️ 3 min
- 7
Fold the whipped cream slowly into the mascarpone mix using a spatula.
⏱️ 2 min
- 8
Clean a bowl (or use the one that contained the egg whites earlier, ensuring it's clean and dry) and beat the egg whites until they are stiff.
⏱️ 3 min
- 9
Fold the stiffly beaten egg whites completely into the mascarpone and cream mix using a spatula.
⏱️ 2 min
- 10
Mix your 1 cup black coffee (made from 6 to 8 espresso shots) and 2 tablespoons Frangelico or Kahlua in a bowl.
⏱️ 1 min
- 11
Dip the 200 grams lady finger biscuits (24 to 30) in the coffee mixture briefly, approximately one second on each side.
⏱️ 3 min
- 12
Line the bottom of your dish with the coffee-dipped lady finger biscuits.
⏱️ 1 min
- 13
Spread over half of the prepared cream mixture on top of the first layer of biscuits.
⏱️ 1 min
- 14
Top with another layer of coffee-soaked biscuits.
⏱️ 1 min
- 15
Cover with the remaining cream mixture.
⏱️ 1 min
- 16
Cover the dish and refrigerate for at least 12 hours; however, for best results, leave it for over 24 hours.
⏱️ 720 min
- 17
When ready to serve, add a generous amount of cocoa powder over the top by dusting it.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tiramisu
- 3 eggs, yolks and whites separated
- 1/2 cup caster sugar
- 3/4 teaspoon vanilla extract
- 200 grams mascarpone
- 100 grams thickened cream, for whipping
- 1 cup black coffee, 6 to 8 espresso shots
- 2 tablespoons Frangelico or Kahlua, skip for alcohol free
- 200 grams lady fingers, 24 to 30, or Savoiardi biscuits
- 1/4 lemon rind, from 1 lemon, optional
- as needed cocoa powder, for dusting
Instructions
- 1
Separate the eggs, placing the egg yolks into a large mixing bowl and the egg whites into a separate clean bowl.
⏱️ 2 min - 2
In the mixing bowl containing the egg yolks, add the 1/2 cup caster sugar.
⏱️ 1 min - 3
Beat the egg yolks and sugar on medium speed for around 10 minutes.
⏱️ 10 min - 4
With a few minutes remaining in the beating process (around the 7-minute mark), add the 3/4 teaspoon vanilla extract and the lemon rind from 1/4 lemon (if you choose to use it). Continue beating until the mixture is pale yellow and thick.
⏱️ 3 min - 5
Add the 200 grams mascarpone to the egg yolk mixture and beat until just combined.
⏱️ 2 min - 6
In a separate bowl, pour the 100 grams thickened cream. Beat the cream until it is completely thickened and stiff.
⏱️ 3 min - 7
Fold the whipped cream slowly into the mascarpone mix using a spatula.
⏱️ 2 min - 8
Clean a bowl (or use the one that contained the egg whites earlier, ensuring it's clean and dry) and beat the egg whites until they are stiff.
⏱️ 3 min - 9
Fold the stiffly beaten egg whites completely into the mascarpone and cream mix using a spatula.
⏱️ 2 min - 10
Mix your 1 cup black coffee (made from 6 to 8 espresso shots) and 2 tablespoons Frangelico or Kahlua in a bowl.
⏱️ 1 min - 11
Dip the 200 grams lady finger biscuits (24 to 30) in the coffee mixture briefly, approximately one second on each side.
⏱️ 3 min - 12
Line the bottom of your dish with the coffee-dipped lady finger biscuits.
⏱️ 1 min - 13
Spread over half of the prepared cream mixture on top of the first layer of biscuits.
⏱️ 1 min - 14
Top with another layer of coffee-soaked biscuits.
⏱️ 1 min - 15
Cover with the remaining cream mixture.
⏱️ 1 min - 16
Cover the dish and refrigerate for at least 12 hours; however, for best results, leave it for over 24 hours.
⏱️ 720 min - 17
When ready to serve, add a generous amount of cocoa powder over the top by dusting it.
⏱️ 1 min