I made it thousands of times. This is the most delicious and easy Tiramisu recipe you’ll ever need. Dot. You don’t believe me? It is a delight, moist and tasty, and, by the way, very easy to make. Everyone can make it.
Easy tiramisu recipe
INGREDIENTS
16 oz (500 g) mascarpone
4 medium egg yolks
2 medium egg whites
5 tablespoons sugar
7 or 14 oz (200 or 400 g) Italian Savoiardi Lady Fingers (depends on type of serving dish). You can find them at Trader Joes, Walmart, Albertsons, and World Market.
1+¼ cups (300 ml) of black strong coffee or chocolate drink (choose one)
good dark unsweetened cocoa
METHOD
• Tiramisu is made of two basic components – the cream layer and the coffee-soaked ladyfingers. The process is simple.
• Let the eggs and mascarpone sit at room temperature for 30 minutes before making Tiramisu. That will help to mix them together more smoothly.
• Separate egg whites from yolks. Take a bowl and whisk all 4 egg yolks with sugar until it becomes pale in color and smooth. (If you don’t want to use raw eggs, whip the egg yolks over a steam bath.)
• Pour the mascarpone cheese into a bowl together with the egg yolks and gently mix everything with a wooden spoon. (Note: You should not use a mixer to whip mascarpone and egg yolks, as mascarpone cheese proteins will be destroyed and the cream mixture can turn into soup.) Work it with a handy whisker.
• Beat the egg whites until stiff. Mix them into mascarpone and yolks mixture. (Sometimes I, add Bailey’s to the mascarpone cream, but just very little, it’s not necessary tho.)
• Prepare strong coffee. Let it cool. Do not drink it. If you are making Tiramisu for children, don’t use coffee. You can use a chocolate drink instead of coffee. Some restaurant chefs think that alcohol ruins the tiramisu. Me too, I skip the rum.
• Take a square baking dish. The most suitable container for Tiramisu is a glass or ceramic one, but you can use small containers that you use for creme brulee or ice cream desserts. If I place Tiramisu in smaller dessert containers, I need less lady fingers. If I place everything in one big container, I use them more. So, it depends on the situation.
How to layer tiramisu
The last time I bought lady fingers, it was a big pack, about 400 g. I used it all. However, the last time I made Tiramisu in small dessert containers, a single 200 g pack was enough.
• Dip the biscuits in coffee (or chocolate drink) for a second, so they get a bit wet. Quick dip is enough. Do not leave them for too long, otherwise they will turn into porridge. They just have to “taste” coffee, not “get drunk”.
• Now we are going to make the layers of ladyfingers and mascarpone cream. Arrange the ladyfingers in the bottom of a baking dish or smaller dessert containers. Sprinkle cocoa on them with a sieve and cover with a layer of cream. Repeat until you run out of cream and cookies.
• Finish everything with cream, dust with cocoa. Tiramisu is ready! Chill the cake for at least 6 hours in the refrigerator. If you want to speed up the process, you can put it in the freezer and leave it for a few hours. Then everything turns to ice cream.
I think this easy Tiramisu recipe would be enough for eight or four very hungry people…
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Tiramisu is made of two basic components – the cream layer and the coffee-soaked ladyfingers. The process is simple. • Let the eggs and mascarpone sit at room temperature for 30 minutes before making Tiramisu. That will help to mix them together more smoothly. • Separate egg whites from yolks. Take a bowl and whisk all 4 egg yolks with sugar until it becomes pale in color and smooth. (If you don't want to use raw eggs, whip the egg yolks over a steam bath.) • Pour the mascarpone cheese into a bowl together with the egg yolks and gently mix everything with a wooden spoon. (Note: You should not use a mixer to whip mascarpone and egg yolks, as mascarpone cheese proteins will be destroyed and the cream mixture can turn into soup.) Work it with a handy whisker. • Beat the egg whites until stiff. Mix them into mascarpone and yolks mixture. (Sometimes I, add Bailey's to the mascarpone cream, but just very little, it's not necessary tho.) • Prepare strong coffee. Let it cool. Do not drink it. If you are making Tiramisu for children, don’t use coffee. You can use a chocolate drink instead of coffee. Some restaurant chefs think that alcohol ruins the tiramisu. Me too, I skip the rum. • Take a square baking dish. The most suitable container for Tiramisu is a glass or ceramic one, but you can use small containers that you use for creme brulee or ice cream desserts. If I place Tiramisu in smaller dessert containers, I need less lady fingers. If I place everything in one big container, I use them more. So, it depends on the situation. The last time I bought lady fingers, it was a big pack, about 400 g. I used it all. However, the last time I made Tiramisu in small dessert containers, a single 200 g pack was enough. • Dip the biscuits in coffee (or chocolate drink) for a second, so they get a bit wet. Quick dip is enough. Do not leave them for too long, otherwise they will turn into porridge. They just have to "taste" coffee, not "get drunk". • Now we are going to make the layers of ladyfingers and mascarpone cream. Arrange the ladyfingers in the bottom of a baking dish or smaller dessert containers. Sprinkle cocoa on them with a sieve and cover with a layer of cream. Repeat until you run out of cream and cookies. • Finish everything with cream, dust with cocoa. Tiramisu is ready! Chill the cake for at least 6 hours in the refrigerator. If you want to speed up the process, you can put it in the freezer and leave it for a few hours. Then everything turns to ice cream.
Ingredients
Instructions
How to layer tiramisu
Notes