Classic tiramisu
Classic tiramisu
About this recipe: This classic Italian dessert is made with sponge fingers (also known as ladyfingers or boudoir biscuits) and mascarpone cheese. It can be made in a trifle bowl or a spring form cake tin.
Ingredients
Serves: 12
- 6 egg yolks
- 250g (9 oz) caster sugar
- 275g (10 oz) mascarpone cheese
- 400ml (14 fl oz) double cream
- 4 (175g) packages sponge fingers
- 5 tablespoons coffee flavoured liqueur
- For decoration
- 1 teaspoon cocoa powder
- 25g (1 oz) dark chocolate
Method
Prep:30min ›
Cook:30min ›
Ready in:1hr
- Combine egg yolks and sugar in the top of a double boiler over boiling water. Reduce heat to low and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon coloured.
- Add mascarpone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
- Split the sponge fingers in half and line the bottom and sides of a large trifle bowl. Brush with coffee liqueur. Spoon half of the cream filling over the sponge fingers. Repeat sponge fingers, coffee liqueur and filling layers, ending with a layer of filling.
- To garnish, dust the top of the tiramisu with cocoa. Sprinkle with chocolate curls. Refrigerate several hours or overnight.
- To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.
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Reviews (20)
Utterly... amazing. Better than Pizza Express' tiramisu in my opinion. I made this but devided into individual ramkin dishes (6-7). I originally made them for my sister but had one as a "tester" to make sure I wasn't giving her rubbish. Oh my goodness, I had to stop myself eating the remaining dishes. It was a struggle to hand them over and not keep them for myself! Just amazing! - 05 Apr 2012
Amazing! I loved it. It was my New Years' eve treat. The "lady fingers" I found suitable are just Tesco Boudoir biscuits. They absorbed the espresso well after an overnights' refrigeration. (In addition to liqueur, I used 80ml cooled espresso). The longer you refrigerate this dessert, the better it is. Added to favourites, thank you x - 01 Jan 2009
Something else. This was EXCELLENT! I can't even begin to tell you how amazing this Tiramisu is. I have some points to make, 1. it's EASY, 2. It's great that the eggs are cooked, 3. I didn't add any vanilla at all even though I was worried that since there were 6 egg yolks it will have this eggy smell, but it didn't, 4. I only used espresso and no coffee liqueur, 5. I chilled the bowl that I was planning on beating the cream in, 6. I refrigerated the mascarpone/egg mix while I was beating the cream. 7. And this might be helpful, use a cheese cake tin, chill it, and the next morning you can just pop the tiramisu out. It looked beuatiful! I decorated it with some fresh raspberries and slices of strawberries, grated chocolate and dusted cocoa powder. Took it to work and everyone oooed and aahhhed at it. It tasted very very good!!!! By the way, it's important you chill over night. - 18 Jul 2008
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