Tiramisu
A creamy, coffee-infused Italian classic that will wow every dessert lover.
Ingredients
For the Base
- 200 g Ladyfinger biscuits
- 250 ml Freshly brewed espresso Allow to cool before use.
- 4 large Eggs (separated)
- 100 g Granulated sugar
- 500 g Mascarpone cheese
- 2 tbsp Cocoa powder (unsweetened) For dusting before serving.
- 2 tbsp Dark rum or Marsala wine (optional) Add to coffee for flavor.
- As desired Whipped cream (optional for garnish)
Instructions
Preparation
- Step 1 – Brew and Cool the Coffee: Make a strong cup of espresso and allow it to cool. Add rum or Marsala if desired.
- Step 2 – Prepare the Cream: Beat egg yolks with sugar until pale and creamy. Gently fold in mascarpone cheese until smooth.
- Step 3 – Whip the Egg Whites: Beat egg whites until stiff peaks form, then fold them into the mascarpone mixture for a light, airy texture.
- Step 4 – Assemble the Layers: Dip each ladyfinger briefly into the cooled coffee. Arrange a layer of soaked biscuits in your serving dish. Spread half of the mascarpone mixture over the biscuits. Repeat with another layer of coffee-dipped biscuits and the remaining cream.
- Step 5 – Chill and Serve: Refrigerate for at least 4 hours (overnight is best). Dust generously with cocoa powder before serving.
Notes
Don’t oversoak ladyfingers — a quick dip prevents sogginess. Use freshly brewed espresso for the best flavor. For alcohol-free tiramisu, skip the rum and stick to pure coffee. Letting it rest overnight enhances the flavors beautifully.