Pâtisserie · Italian

Tiramisu

Name: Tiramisu
Prep time: 40 min
Total time: 4 h 40 min
Yield: 8
Ingredients: 500 g Mascarpone; 4 szt Eggs; 80 g Sugar; 300 ml Espresso (cooled); 200 g Ladyfinger biscuits; 30 ml Rum (optional); 30 g Unsweetened cocoa

Time

40'

+ 4h chilling

Diff.

easy

Kcal

380

/ serving

Servings

Gather 7 ingredients before cooking

Scale

Units

01 You'll need check when you have it

02 To finish last minute: ~60 min window

Step 01 of 07

Beat the yolks

4 szt

80 g

Separate the yolks from the whites. Beat the yolks (from eggs (4 szt)) with sugar (80 g) until pale and fluffy — about 5 minutes with a mixer.

Step 02 of 07

Fold in mascarpone

500 g

Gently fold mascarpone (500 g) into the yolk mixture using a spatula — circular motions to keep the air in.

Step 03 of 07

Whip the egg whites

4 szt

Beat the egg whites (from eggs (4 szt)) with a pinch of salt to stiff peaks. Fold into the mascarpone mixture in three additions.

Tip

Bowl and whisk must be grease-free — any fat will kill the foam.

Step 04 of 07

Prepare the espresso soak

300 ml

30 ml

Mix espresso (cooled) (300 ml) with rum (optional) (30 ml). Pour into a shallow dish — you'll be dipping the biscuits.

Step 05 of 07

Layer it up

200 g

Quickly dip ladyfinger biscuits (200 g) in espresso (1–2 sec) and arrange in a tight single layer in your dish. Cover with half the cream. Repeat with remaining biscuits and cream.

Tip

Over-soaking = soggy biscuits. A quick dip is all you need.

Step 06 of 07

Chill

Cover with cling film and refrigerate for at least 4 hours. Overnight is best.

Step 07 of 07

Dust with cocoa and serve

30 g

Just before serving, sift unsweetened cocoa (30 g) through a fine sieve over the top. Scoop with a spoon — tiramisu is not sliced like a cake.

Bon appétit

How did it turn out?

Enjoy — now it's a matter of patience and a good table.

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