Tiramisu Recipe
Creamy Mascarpone Cheese, Fluffy Ladyfingers Soaked In Espresso, Cocoa Dusting
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Tiramisu Ingredients
Method
Tiramisu Directions
- 1
Prepare the Espresso
Brew 300 ml of strong espresso coffee and let it cool to room temperature. If desired, add 2 tablespoons of coffee liqueur to the espresso for added flavor.
- 2
Make the Egg Mixture
In a large mixing bowl, separate the egg yolks from the whites. Whisk the egg yolks with 100 g of granulated sugar until the mixture is pale and creamy. Add 1 teaspoon of vanilla extract and mix well.
- 3
Incorporate Mascarpone
Gently fold 500 g of mascarpone cheese into the egg yolk mixture until smooth and well combined.
- 4
Whip the Cream
In a separate bowl, whip 250 ml of heavy cream until stiff peaks form. Carefully fold the whipped cream into the mascarpone mixture until fully incorporated.
- 5
Prepare the Ladyfingers
Quickly dip each ladyfinger into the cooled espresso, ensuring they are soaked but not overly soggy. Place a layer of soaked ladyfingers at the bottom of a serving dish.
- 6
Layer the Tiramisu
Spread half of the mascarpone mixture over the layer of ladyfingers. Repeat the process with another layer of dipped ladyfingers followed by the remaining mascarpone mixture.
- 7
Chill the Tiramisu
Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
- 8
Serve with Cocoa Powder
Before serving, dust the top of the tiramisu with 30 g of cocoa powder using a fine sieve. Cut into squares and serve chilled.