classic tiramisu

Classic Tiramisu

lady fingers (they’re usually

eggs, separated

sugar, divided

rum, divided*

mascarpone

coffee

vanilla extract

cocoa powder,

First, brew coffee. Pour the coffee into a wide, shallow bowl and add two tablespoons of the rum. Stir to combine and set aside.

Separate the eggs, placing the egg whites in the bowl of a stand mixer fit with the whisk attachment and the egg yolks in a separate bowl. You&#8217;ll use them later.

Beat the egg whites with the whisk attachment and slowly stream in the granulated sugar, beating on high speed until stiff, about 3 minutes. Transfer the egg white mixtures into a large bowl, using a rubber spatula to get everything out so that the bowl is mostly clean.

Add the egg yolks to the stand mixer bowl with the remaining 1/2 cup sugar. Beat on high speed with the whisk attachment until fluffy and pale yellow in color, about 3 minutes.

Add mascarpone, the vanilla extract and 2 Tablespoons of rum to the egg yolk mixture and mix well.

Use a rubber spatula to add half of the egg yolk mixture into the egg whites, gently folding to combine. Add the second half of the egg yolk mixture to the egg whites and fold until homogenous. Be sure to not over mix as this can cause the egg whites to deflate.

Quickly dip the lady fingers in the coffee on both sides (they will fall apart if you soak them any longer) and place them in a single layer in your desired pan. This size recipe works well in a 10 inch round or a 9 x 13 pan!

Smooth about half of the mascarpone mixture on top of the lady fingers. Repeat another layer of lady fingers dipped in coffee. Top with the second half of the mascarpone.

Dust with cocoa powder. Refrigerate for at least 4 hours or overnight before serving! Enjoy!

This was a great recipe! I think the only thing I would do differently next time is add less sugar—the cream was pretty sweet.

Hi, thanks for the lovely recipe .. what did u decorate it with ?

This Classic Italian Tiramisu is seriously one of the easiest desserts to make! It&#039;s picture perfect with a sweet mascarpone filling, espresso dipped lady fingers and all the cocoa powder on top!

Classic Italian Tiramisu

Dutch Processed cocoa powder,

espresso (optional to add a few tablespoons of dark rum)

egg yolks, cold (I use pasteurized eggs)

white sugar

salt

tubs mascarpone cheese, chilled

heavy cream,

ladyfinger cookies

Whisk together the cocoa powder, espresso and vanilla in a bowl and set aside

In a mixer or using a hand mixer, beat the egg yolks and sugar until pale and thick, about 5 minutes. Add in the salt, mascarpone cheese and continue to whip until smooth. Add the chilled cream and continue to whip, until light, creamy, smooth and can hold a soft peak.

Dunk each ladyfinger in the espresso mixture to absorb the liquid and start to line a 7x11 oval baking dish with the cookies. Top the first layer of cookies with ½ of the whipped mascarpone mixture and use the back of a metal spoon to spread it into an even layer. Dust with cocoa powder. Repeat for another layer and then finish by dusting with cocoa powder on top. Cover with plastic wrap and chill for at least 2 hours before serving.

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Top 3 classic tiramisu recipes from across the web

The most viewed classic tiramisu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed classic tiramisu recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine