Classic Tiramisu
- Details
- Patty
- Sweet
Classic tiramisu, one of Italy’s most renowned desserts, so delicious!
I have wanted to make a tiramisu for a long time and decided to make my friend Claudia’s recipe, she is Italian, she knows what she is talking about.
Her blog is called La Mora Romagnola, Claudia blogs in English and Italian, her awesome recipes are a mix between USA and Italy and you can find them here.
The tiramisu I made here is about the same as Claudia’s, only I added some Marsala wine to the Mascarpone cream and sprinkled it with cocoa powder instead of grated chocolate.
It is a very easy and quick recipe to make, about 30 minutes. It is best to serve tiramisu the day it is made because we are using raw eggs.
If you're looking for dessert recipes, click on my sweet category, you might like my Apricot and Vanilla Panna Cotta or my Strawberry Parfait and many other dessert recipes.
- 6 to 8 servings
- Easy
- 0 h 30
Recipe :
Ingredients:
3 eggs, separated
2/3 cup (130 g.) powdered or icing sugar, sifted
21 oz (600 g.) Mascarpone cheese
1/2 tsp pure vanilla extract
3 tbsp. Marsala wine, or to your liking
1/4 tsp salt
3/4 cup cold coffee
12-15 Lady Fingers cookies (Savoiardi)
3 tbsp. cocoa powder
Utensils: 1 casserole dish about 11 x 9 inches (28 x 22 cm)
Instructions:
Dip briefly the Lady Fingers into the coffee and arrange them into the bottom of casserole dish
Into the bowl of your stand mixer fitted with the whisk attachment, you can use a hand mixer, add the egg yolks and icing sugar, start whisking on low speed then increase to high speed and whisk until the eggs are pale, thick and doubled in volume, about 3 to 4 minutes
Add the vanilla extract, Marsala wine and Mascarpone, continue whisking until all the ingredients are incorporated, do not overmix as mascarpone can quickly turn into cheese, set aside into a large bowl
Into the bowl of your stand mixer fitted with the whisk attachment, or with a hand mixer, add the egg whites and salt, whisk until stiff peaks, then add to the Mascarpone cream
With a spatula and with large strokes from bottom to top, incorporate the beaten egg whites to the Mascarpone cream, then pour the cream on top of the Lady Finger and even the top with an offset spatula, cover with plastic wrap and chill
Before serving, sprinkle the Tiramisu with cocoa powder
Store in your fridge for about 2 days maximum because of raw eggs
Enjoy!
Recipe inspired by Claudia Martinelli from La Mora Romagnola, click here for her recipe
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