Tiramisu Recipe
Classic Italian dessert with coffee-soaked ladyfingers and mascarpone cream.
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Ingredients
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For the Ladyfingers
For the Coffee Mixture
For the Mascarpone Cream
For Assembly
Method
For the Ladyfingers
- 1
Prepare the Batter
Preheat the oven to 180°C (350°F). In a large bowl, beat the eggs and granulated sugar together until the mixture is thick and pale. Sift the flour and cornstarch together, then gently fold into the egg mixture until just combined.
- 2
Pipe the Ladyfingers
Transfer the batter to a piping bag fitted with a round tip. Pipe 10 cm (4 inches) long strips onto a baking sheet lined with parchment paper, leaving space between each strip. Dust with powdered sugar.
- 3
Bake
Bake in the preheated oven for 10-12 minutes, or until lightly golden. Remove from the oven and let cool completely.
For the Coffee Mixture
- 4
Prepare the Coffee Mix
In a shallow dish, combine the espresso or strong coffee with the coffee liqueur. Allow to cool to room temperature.
For the Mascarpone Cream
- 5
Mix the Mascarpone
In a mixing bowl, combine the mascarpone cheese, heavy cream, granulated sugar, vanilla extract, and egg yolks. Using an electric mixer, beat until the mixture is smooth and creamy.
For Assembly
- 6
Assemble the Tiramisu
Quickly dip each ladyfinger into the coffee mixture for about 1 second and layer them in a rectangular dish. Spread half of the mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and top with the remaining mascarpone cream.
- 7
Chill and Serve
Refrigerate the tiramisu for at least 4 hours or overnight. Before serving, dust the top with cocoa powder and garnish with dark chocolate shavings.