Emily's Famous Tiramisu

    Emily's Famous Tiramisu


    118 people made this

    About this recipe: If you really want an all-out fancy, restaurant-style tiramisu, this is the one. People will speak of this for years to come. For easier assembly, you can also make it in a bowl like a trifle!

    Serves: 12 

    • Ladyfingers
    • 5 eggs, separated
    • 150g caster sugar, divided
    • 125g plain flour
    • 1 teaspoon vanilla extract
    • 100g icing sugar for dusting
    • Syrup
    • 175g caster sugar
    • 250ml boiling water
    • 125ml espresso or strong filter coffee
    • 4 tablespoons dark rum
    • Filling
    • 225g mascarpone cheese
    • 150g icing sugar
    • 4 tablespoons dark rum
    • 1 teaspoon vanilla extract
    • 500ml whipping cream
    • Topping
    • 50g plain chocolate, grated
    • 2 tablespoons icing sugar for dusting

    Prep:45min  ›  Cook:20min  ›  Extra time:3hr55min  ›  Ready in:5hr 

    1. Preheat oven to 180 C / Gas mark 4. Line baking trays with baking parchment.
    2. In a medium bowl, whip egg yolks and 4 tablespoons of the caster sugar with an electric mixer until thick and pale. In a separate bowl, whip egg whites (with clean beaters) to soft peaks. Gradually sprinkle in the remaining caster sugar while whipping to medium stiff peaks. Fold the egg yolk mixture into the egg whites. Gently fold in the flour and 1 teaspoon vanilla. The batter should be thick and pale yellow.
    3. Trace two 23cm (9 in) circles onto the parchment using a cake tin as a guide. Spread or pipe batter to completely fill inside the lines of the circles. Batter should be about .75cm tall.
    4. Load the remaining batter into a pastry bag fitted with a .75cm tip or hole. Onto another piece of parchment, draw parallel lines that are 7cm apart. Pipe the batter back and forth just between the lines in a compressed S motion, until you run out of batter. This is the part that wraps around the outside of the cake. (It helps to have it in one piece, but you can pipe individual fingers using the guidelines drawn on the paper, if you prefer.) There may be extra.
    5. Bake in preheated oven 10 to 15 minutes, until firm but not browned. Remove from the oven and dust generously with icing sugar. Set aside to cool.
    6. To make the syrup, stir together caster sugar, boiling water, coffee and dark rum until sugar is dissolved. Set aside.
    7. To make the filling, combine mascarpone, 200g icing sugar, dark rum and 1 teaspoon vanilla in a large bowl. Whisk together until completely smooth, scraping the bottom of the bowl to remove any lumps. Gradually whisk in the whipping cream. Whip with an electric mixer until soft peaks form. Stop whipping when the mixture shows the first sign of graininess.
    8. To assemble, line the sides of a 23cm (9 in) springform cake tin with parchment or greaseproof paper. Place one of the ladyfinger rounds in the bottom of the tin. Brush generously, but do not soak completely, with syrup. Place the 7cm high ladyfinger strips around the inside edge of the tin, so that the sides are completely covered. Brush generously with syrup.
    9. Spread half of the filling mixture over the first ladyfinger round in the tin. Place the remaining ladyfinger round on top of the filling. Brush the second ladyfinger round with syrup until it cannot take any more. Spread the remaining filling over that and smooth the top. Sprinkle with grated chocolate. Refrigerate at least 4 hours.
    10. To serve, remove the sides of the tin and carefully remove the parchment or greaseproof paper from the outside of the cake. Dust with icing sugar just before serving.

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