Tiramisu recipes
Easy Tiramisu
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40 min
Serves 8
Italian
Ingredients
- 6 oz dark chocolate (finely grated) 170 g dark chocolate (finely grated)
- 2 cup Espresso coffee (cooled) 480 ml Espresso coffee (cooled)
- 1/2 cup brandy 120 ml brandy
- 1/2 cup Marsala wine 120 ml Marsala wine
- 36 Italian ladyfingers 36 Italian ladyfingers
- 7 eggs, yolks and whites separated 7 eggs, yolks and whites separated
- 3 tbsp sugar 44 ml sugar
- 1 1/4 lb Mascarpone cheese 565 g Mascarpone cheese
Method
To make the cream mixture
In a mixing bowl, using a whisk, beat the egg yolks with the sugar, half of the brandy and half of the Marsala wine until the egg yolks are light and foamy. Add the Mascarpone cheese and continue whisking until the mixture is smooth.
In another bowl, whip the egg whites to firm peaks and fold them into the Mascarpone cream mixture.
Tiramisu assembly
In another mixing bowl, mix the coffee with the remaining brandy and Marsala wine. Dip half of the ladyfingers into the coffee mixture and then place them, flat side down, on a serving dish. Spread half of the Mascarpone cheese mixture over the ladyfingers and smooth using a spatula.
Repeat the above process with the remaining ladyfingers and cheese mixture to form the second layer. Cover with the grated chocolate and refrigerate for at least 6 hours before serving.
In a mixing bowl, using a whisk, beat the egg yolks with the sugar, half of the brandy and half of the Marsala wine until the egg yolks are light and foamy. Add the Mascarpone cheese and continue whisking until the mixture is smooth.
In another bowl, whip the egg whites to firm peaks and fold them into the Mascarpone cream mixture.
Tiramisu assembly
In another mixing bowl, mix the coffee with the remaining brandy and Marsala wine. Dip half of the ladyfingers into the coffee mixture and then place them, flat side down, on a serving dish. Spread half of the Mascarpone cheese mixture over the ladyfingers and smooth using a spatula.
Repeat the above process with the remaining ladyfingers and cheese mixture to form the second layer. Cover with the grated chocolate and refrigerate for at least 6 hours before serving.
Cook's notes
If you do not want to use raw eggs, check out other Tiramisu recipes that use a zabaglione. Zabaglione is a cream made with egg yolks, sugar and alcohol. The mixture is whipped and cooked over a water bath.
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