Dessert, Dinner

Classic Tiramisu

This beloved Italian classic makes a delightful dessert and highlight to every dinner party.

Classic Tiramisu

Recipe by TobiasDifficulty: Intermediate
Servings

8 – 12

servings
Prep time

45

minutes
Chill Time

3

hours

Ingredients

  • 18 oz / 500g Mascarpone Cheese

  • 4 Large fresh organic Eggs, separated

  • 1/2 cup / 100g Granulated Sugar

  • 10 oz. / 300ml Marsala Wine

  • 10 oz. / 300ml Espresso, chilled

  • 1 – 2 packages Ladyfingers

  • Pinch of Salt

  • Unsweetened Cocoa Powder

Directions

  • Whip the egg yolks and the sugar until the mixture becomes pale and fluffy and the sugar has completely dissolved.
  • Carefully incorporate the mascarpone.
  • Beat the egg whites together with the salts to stiff peaks and fold into the mascarpone mixture.
  • Mix the cold espresso with the Marsala wine and put it into a shallow dish.
  • Use a 9 x 13 ceramic form or individual glasses/forms to layer the dessert in.
  • Dip the ladyfingers into the espresso mixture, sugar side up. You want them soaked, but not to a level where they start falling apart. It takes a bit trying out to find the right method to do it. I usually drop them in, one at a time, push them completely into the liquid and take them out immediately, waiting for excess fluid to get out before placing it in the dish.
  • Start layering your form with soaked ladyfingers, cover with half of the mascarpone mixture and repeat.
  • Cover and refrigerate for at least 2 – 3 hours. You can also make it a day ahead.
  • Before serving, dust the surface with the unsweetened cocoa powder and enjoy this delicious dessert and the praise of your dinner guests alike.

Notes

  • This dessert tastes great as is. But if you’re craving something a little different, try layering some fresh fruit between the ladyfingers and the mascarpone. Strawberries and raspberries work particularly well.
  • If you’re afraid of using raw eggs in this dish, you can temper egg yolks and sugar while you’re beating them fluffy and make use of pasteurized egg whites that are available from some stores.

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