1 hour 30 min

    One of the most famous Italian desserts, known both for its amazing, coffee-infused succulence and for the fact that it needs no cooking, is the Tiramisù. Tiramisù as you probably know, is a creamy, mascarpone-based cake that lays on a bed of coffee-dipped biscuits and that has the silkiness of an 'al cucchiaio' dessert (one of those scrumptious desserts you just have to eat with a spoon straight from the dish). Made well (make sure you stick to the recipe), nothing can beat it!


    Essex, England, UK
    1 person made this

    Serves: 6 

    • 500ml espresso coffee
    • 6 eggs, separated
    • 100g caster sugar
    • 500g mascarpone cheese
    • 400g savoiard biscuits
    • unsweetened cocoa powder for decoration

    Prep:30min  ›  Extra time:1hr chilling  ›  Ready in:1hr30min 

    1. Make your coffee. If you have an Italian stove top moka pot just go ahead and make 2 to 3 full pots of coffee and set it aside in a bowl to cool. You can also use an espresso machine of course.
    2. While the coffee cools, make your cream. First, beat the egg yolks with half of your sugar until you get a creamy mixture.
    3. In a separate bowl place the mascarpone cheese and soften it with a wooden spoon. Add the egg yolk mixture and mix well, slowly.
    4. Now beat your egg whites in a separate bowl with the rest of the sugar. Once they form soft peaks, add to the mascarpone cheese mixture by folding in gently.
    5. At this point all you have to do is assemble your tiramisu: Dip your biscuits in the coffee and make a first layer at the base of your dish, which traditionally should be rectangular and possibly made of glass. Cover the first layer with a thick layer of your mascarpone cream. Proceed this way for about two more layers or until all your ingredients are finished.
    6. Make sure your last layer ends with the cream, then coat it generously with cocoa powder. Place in the fridge for at least 1 hour before serving.

    See it on my blog


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