The Best Classic Tiramisu
Tiramisu is a dessert that I always had on my trips to Europe and I stayed away from making it because I never thought it will be as good. For me, a tiramisu has to be amazing or it is just not worth it. I experimented with tiramisu when I started my bakery back in India and I was happy but when I made the final corrections last year I was mind blown. That single bite transported me back to that small roadside restaurant in Italy and I was in love. So this is me sharing that recipe that you NEED to try. Yes, there is waiting for it to perfect once it is ready but it is SO worth it!! I can’t wait for you to try it and be transported to Italy with me.
Happy Baking!
Servings: 6-9 servings
Prep Time: 10 mins
Cooking Time: 1 hour
Chilling time: 6-8 hours
Total Time: 10 hours+
Ingredients:
6 egg yolks (approx 1/2 cup of egg yolks); room temperature
3/4 cup + 3 tbsp caster/superfine sugar
1 1/2 cups mascarpone cheese, room temperature
1 3/4 cup heavy whipping cream
1 tsp vanilla essence
Approx 26-30 Italian ladyfingers- about 2 packets
1 cup strong brewed espresso or strong coffee
1/4 cup coffee liqueur or baileys
3-4 tbsp Cocoa powder to dust on top
Directions:
Brew strong coffee. Add the liqueur to it and mix. Pour it in a flat bowl and keep it aside to cool.
Bring water to a boil and place a larger bowl over it. Add the eggs and 3/4 cup sugar to it and start whisking it. Keep whisking it over the steam till the mixture thickens and becomes paler. The aim of this is to cook the eggs to 60C so that there is no bacteria. It can take 8-10 mins. This is called a sabayon.
Once it comes to temperature, add the vanilla essence and mascarpone cheese and whisk it together.
Whisk the heavy cream with 2 tbsp sugar till soft peaks. Keep half aside.
Add about half of the whisked cream to the egg mascarpone mixture and gently fold it together. Be careful so that it does not deflate.
Assembly:
Soak the ladyfingers well in the coffee mixture and layer it as the base. I used a 5*8 bowl.
I like to pour some of the coffee over the ladyfinger layer
Pour half of the cream over the ladyfinger layer.
Repeat the soaked ladyfingers lady over it and finish with the rest of the cream.
Let it chill in the fridge for about an hour.
Pipe/spread the remaining whipped cream over it and dust with cocoa powder.
Chill for 6-8 hours. Cut and serve
Notes/Tips:
Be sure to use room temperature and fresh ingredients. Using mascarpone that is too cold can curdle the cream, so let it sit out for 20-25 mins before using.
If you can’t find ladyfingers, you can use pound cake.
The better quality of coffee you use, the better it will be. Trust me!
The eggs are cooked to 60C to prevent any bacterial infection. Traditional tiramisu is made without cooking the eggs, just whisking the egg yolks without any application of heat. But I recommend cooking it to 60C.
Do not under whisk the eggs, they should be thick and paler. This is key to a good cream.
Do not soak the ladyfingers so that they get soggy. Soak them well and pour over more coffee.
