Tiramisu Recipe
Italian custard made with mascarpone whipped cream, lady fingers, marsala & coffee liqueur
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Ingredients
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Custard Mixture
Soaking Mixture
Assembly
Method
Preparing the Custard Mixture
Whipping the Cream
In a mixing bowl, whip the heavy cream until stiff peaks form. Set aside.
Mixing the Mascarpone
In another bowl, combine the mascarpone cheese, granulated sugar, and vanilla extract. Mix until smooth.
Incorporating Eggs
Add the eggs to the mascarpone mixture and whisk until fully incorporated and creamy.
Combining Mixtures
Gently fold the whipped cream into the mascarpone-egg mixture using a spatula until well combined. Be careful not to deflate the whipped cream.
Preparing the Soaking Mixture
Mixing the Soaking Liquid
In a shallow dish, combine the strong brewed coffee, Marsala wine, and coffee liqueur. Mix well.
Assembling the Tiramisu
Soaking the Ladyfingers
Quickly dip each ladyfinger into the soaking mixture, ensuring they are soaked but not soggy. Arrange a layer of soaked ladyfingers in the bottom of a serving dish.
Layering the Custard
Spread half of the mascarpone custard mixture over the layer of ladyfingers.
Repeating Layers
Repeat the process with another layer of soaked ladyfingers followed by the remaining mascarpone custard.
Finishing Touch
Sift cocoa powder evenly over the top layer of the tiramisu using a fine sieve.
Chilling
Refrigeration
Cover the tiramisu with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
