Tiramisu Recipe
The most decadent and easy to make dessert ever
Ingredients
- 300 gms ladyfingers sponge biscuits also known as savoirdi, approximately 36- 40 biscuits
- 350 gms mascarpone cheese
- 3/4 cup heavy whipping cream
- 4 egg yolks
- 2 large cups of espresso
- 2-3 tbsp any coffee liquor optional
- 1/2 cup sugar
- 2-3 tbsp cocoa powder for dusting
- 1/2 tsp vanilla extract
Instructions
- Make 2 cups of strong espresso without any sugar and let it cool down completely
- Meanwhile, separate the eggs and take only the yolks. You can use the egg whites for something else. Whisk the egg yolks gently and then add sugar and vanilla to it. Stir it using a whisk. Take a saucepan with boiling water and place the bowl of egg yolk over that.
- The bottom of the bowl shouldn't touch the water. Using a whisk, keep stirring and cooking the eggs over the water bath. Basically cooking the eggs in steam from the bottom. Keep the temperature medium.
- Continue cooking till the sugar has dissolved and the mix becomes thick, like a custard. Use a back of a spoon to check if the consistency is alright. You should be able to draw a clear line on the back of a spoon.
- Take the custard off the heat and let t cool down for approximately 5 minutes. Add mascarpone cheese to the custard and with a simple hand whisk, mix it all up. No need for any electric whisk. Give it a nice smooth creamy consistency.
- In another mixing bowl, whip up the double cream or whipping cream. Here, if you want, you can use only egg whites instead of cream.
- Whip it up till you have hard peaks. Make sure there is no liquid at the bottom. Then slowly, add the whipped cream into the mascarpone custard base and fold gently. If using egg whites, use the same method.
- Don't over mix or try to whip since it is light and airy and you don't want to knock out the air.
- Take a 9 by 9-inch serving/baking tray. You can take a rectangular tray also.
- Measure out the ladyfingers first by placing them in the tray and cut into halves if required for any area. You will need two layers of ladyfingers.
- Pour the espresso on a flat wide bowl. Add coffee liquor of your choice into this.
- One by one dip the ladyfingers into this espresso and make sure it has soaked in the liquid. Don't soak for more than 2 to 4 seconds or it will become soggy.
- Place the ladyfingers at the bottom of the serving tray without leaving any gaps. This is your first layer.
- Now spoon in a thick layer of mascarpone mix over this layer. Spread it using a spatula.
- Make another layer using the ladyfingers over the mascarpone cream.
- And finally, add another generous layer over this. If you have any leftover mascarpone or biscuits, take small cups and make tiramisu cups. I also like to serve the extra as de-constructed tiramisu.
- Place this in the refrigerator to set for at least 8 hours and best is overnight.
- Before serving, dust cocoa powder all over it, covering every bit of the top.
- Cut into squares and serve chilled. If you don't want to cut out squares, you can scoop it out from the baking tray and eat.