Classic Tiramisu
Italian classic. My mum calls it “Make me feel better” dessert. Which is not far from the truth at all.
For me, tiramisu is the perfect dessert for hot summer days or a cozy night in with a glass of amaretto or egg liqueur. Cold, creamy goodness that’s just going in by itself. It’s super simple and you will be done in no time. Just the chilling time is always the hardest part as you need to wait to try it.
In this recipe, I use instant coffee to make the process even easier and quicker, but you can, of course, use espresso if you have a coffee machine or an Italian press.
It is really important that you let it set in the fridge for at least 6 hours to avoid serving a lava cake instead of tiramisu. I usually make this recipe a night before and let it cool until serving time the next day.
Classic Tiramisu
Ingredients
- 500 g Mascarpone Cheese
- 300 g Ladyfingers
- 4 Eggs
- 5 tbsp Sugar
- 2 tbsp Instant Coffee
- 50 ml Alcohol almond liquor, amaretto or rum
- 2 tbsp Dark Cocoa Powder
Instructions
- Dissolve coffee in 2 cups of hot water with alcohol. Use a dish that your ladyfingers will fit in.
- Whisk egg yolks with 4 tbs of sugar until smooth. Once combined add mascarpone cheese and mix together. You can switch to a spatula. It will be easier to mix.
- Whip egg whites until stiff by adding 1tbs of sugar by the end. Combine with your yolk-mascarpone mixture by folding in with spatula carefully.
- Dip one ladyfinger at the time in coffee just for a quick skinny-dip and lay tightly next to each other in a glass or ceramic pan (I use 20×21, 7cm deep). Cover with cream and do another layer. I usually do 2 layers.
- Cover and chill in the fridge for at least 6/7 hours but I highly recommend overnight.
- Dust with cocoa powder using a strainer and you are ready to serve.