Easy Tiramisu
A classic Italian dessert with layers of coffee-soaked ladyfingers and a creamy mascarpone mixture, perfect for any occasion.
Ingredients
For the Cream Mixture
- 3 pieces eggs (yolks and whites separated)
- 1/2 cup caster sugar (superfine sugar)
- 1/2 tsp vanilla extract
- 8 oz mascarpone Good brand – Important – read Note 1
For the Assembly
- 1 1/4 cups black coffee (hot and strong!) Note 2
- 2 tbsp Frangelico or Kahlua (or other liquor of choice) Skip for alcohol free
- 6.5 oz lady fingers, pavesini or savoiardi biscuits About 24-30 pieces - Note 3
- to taste Cocoa for dusting
Instructions
Preparation of Cream Mixture
- Beat the egg yolks and sugar in a stand mixer or with an electric beater on speed 6 to 7 for about 10 minutes until it changes from yellow to pale yellow and thickens.
- Add vanilla extract and mascarpone to the egg yolk mixture. Beat until just combined and smooth. Transfer to a bowl and set aside.
- Clean the mixer bowl and whisk. Add the egg whites and beat until stiff peaks form, about 3 minutes on speed 7.
- Gently fold half of the mascarpone mixture into the whipped egg whites. When mostly combined, add the remaining mascarpone mixture and fold in gently.
Assembly of Tiramisu
- In a separate bowl, mix the hot coffee and liquor together.
- Quickly dip each ladyfinger in the coffee mixture and line the bottom of an 8” (20cm) square dish.
- Spread half of the cream mixture over the ladyfingers.
- Layer another set of coffee-dipped ladyfingers on top.
- Spread the remaining cream mixture over the second layer of ladyfingers.
- Cover the dish and refrigerate for at least 4 to 5 hours, preferably overnight.
- Just before serving, dust with cocoa powder.
Notes
Use high-quality mascarpone for the best flavor and texture. For a non-alcoholic version, simply skip the liquor or replace it with vanilla extract. Be gentle when folding in the egg whites to keep the mixture light and airy. For a chocolate twist, add melted chocolate to the mascarpone mixture or sprinkle chocolate shavings on top.