I made it thousands of times. This is the most delicious and the one and only Tiramisu recipe you’ll ever need. Dot. You don’t believe me? It is a delight, wet and tasty, and, by the way, very easy to make. Everyone can make it.
16 oz/ 500 g mascarpone
2 cups heavy whipping cream
6 medium egg yolks
6 tablespoons sugar
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.
300 ml of black strong coffee or chocolate drink (choose one)
good dark unsweetened cocoa
• 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 them mix together more smoothly.
• Separate egg whites from yolks. Take a bowl and whisk all 6 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.
• Take a separate bowl, an electric hand mixer and beat cold heavy whipping cream until stiff peaks form. Use a spoon or handy whisker and gently fold whipped cream into mascarpone cream then blend everything.
• Sometimes, I add a bit of Baileys cream liqueur to the mascarpone cream, but not necessarily.
• 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 3 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 Tiramisu would be enough for eight or four very hungry people…