Tiramisu
Discover the classic and traditional tiramisu recipe: a creamy Italian dessert combining mascarpone, ladyfingers, and coffee. Simple, comforting, and timeless.
Ingredients
- 3 units eggs
- 100 g sugar
- 250 g mascarpone
- 40 cl coffee
- 30 units ladyfingers
- 1 to taste Cocoa powder (for dusting)
Instructions
- Brew a strong coffee and let it cool down completely.
- Separate the egg whites from the yolks into two different bowls.
- In a bowl, whisk the egg yolks with the sugar until the mixture turns pale and creamy. Gently fold the mascarpone into the egg yolk mixture until well combined.
- In another bowl, beat the egg whites until stiff peaks form.
- Fold the beaten egg whites into the mascarpone mixture using gentle movements to avoid deflating the whites.
- Quickly dip each ladyfinger into the coffee. Avoid soaking them for too long, otherwise they will break. (They should absorb the coffee while still maintaining some structure.)
- In a dish of your choice (approximately 28x20 cm), arrange a layer of coffee-soaked ladyfingers. Pour a layer of the mascarpone mixture over them. Repeat these steps to form a second layer.
- Cover the tiramisu and place it in the refrigerator for at least one night to allow it to set properly. Personally, I let it rest for a minimum of one night, or even up to 24 hours when time allows.
- Before serving, dust the top of the tiramisu with cocoa powder.
Tips
- Ensure the mascarpone is at room temperature before mixing it with the egg yolks for a smoother cream.
- Dip the biscuits quickly so they don't become soggy.
- Use a 28x20 cm dish to achieve two distinct layers.
Frequently asked questions
Can I use a larger dish for this recipe?
It is best to use a medium-sized dish (or something similar to mine) to maintain the two layers. If the dish is too large, you will end up with only one layer, which isn't ideal for presentation. Alternatively, making this recipe in small ramekins or glasses is a great alternative.
Can I use less sugar?
Yes, absolutely! The amount of sugar is a matter of preference, but for me, 100g is just right to find the perfect balance.
Can I use other biscuits instead of ladyfingers?
Yes, of course! I have tested it myself with other types of biscuits like cat tongues (langues de chat), Brittany galettes, or Petit Beurre... it's actually delicious. However, ladyfingers are traditionally used for tiramisu. I will soon share a recipe to make them yourself!