A classic Tiramisu Recipe that's so simple to make. This popular Italian coffee flavoured dessert is made with ladyfingers, a creamy mascarpone filling and topped with chocolate curls.
Keyword Tiramisu Recipe
Prep Time 45minutes
Cook Time 5minutes
8.25 or 9 inch square deep dish pan
For The Coffee Mixture
1cupespresso coffeefreshly brewed
5tablespoonscoffee liquorI used Tia Maria
For the Custard
4egg yolksfrom large eggs
For The Mascarpone Cream Filling
475 gramsMascarpone cheese
1 ¼cups35% cream
Assembling The Tiramisu
2ouncesgrated bittersweet chocolate
1/2cupdark chocolate curls for toppingoptional
Pour freshly brewed coffee and liquor in a medium size shallow bowl. (The bowl should be big enough to dip the ladyfingers into)
Stir and set aside.
Pour 2 inches of water in the bottom part of a double boiler and bring the water to a low simmer.
In the top of a double boiler and off the heat, whisk together the egg yolks, sugar and vanilla extract.
Once the water has come to a slow simmer, place the top of the double boiler (which holds your egg mixture) over the simmering water.
Whisk continuously for 5 minutes. At this point the custard will thicken and fall off in ribbons when lifted with the whisk.
Remove from the heat and continue whisking for about 1 minutes till the mixture cools slightly.
Stir the mascarpone into the slightly cooled egg mixture.
Set aside while you whip up the cream.
Place the cream and sugar in a large bowl.
Beat the cream and sugar together till stiff peaks form, starting on low speed and gradually increasing the speed to medium high.
Gently fold the whipped cream into the mascarpone mixture until well combined and set aside.
Assembling The Tiramisu
One at time, dip a lady finger into the cooled coffee mixture (1 second on each side) and place into your shallow dish, lining them up side by side.
You may need to cut some ladyfingers to fit your dish as I did.
Spread half of the mascarpone mixture over the ladyfingers while covering up to the edge of the bowl.
Sift a generous tablespoon of cocoa powder over the mascarpone mixture.
Sprinkle half the grated chocolate over the cocoa powder.
Repeat with a 2nd layer of ladyfingers, mascarpone mixture, cocoa and grated chocolate.
Top the Tiramisu with chocolate curls.
Cover with cling wrap and chill for a minimum of 4 hours and up to 24 hours before serving.
The longer it sets in the fridge the firmer the Tiramisu will be when serving and the more infused the flavours become.
Slice into individual portions and serve.
Double Boiler SubstitutionA double boiler is also known as a "bain marie" which is the french term for a double boiler. But if you don't have one, no worries.You can simply use a heat proof mixing bowl over a pot of simmering water. That's what I do.The heat proof bowl can be a glass or steel bowl.Just make sure that the pot resting over the simmering water does not touch the water. There should be enough space between the two.What we're looking for in this technique is a gentle indirect heat so that the egg mixture does not curdle or scorch.