Classic Tiramisu
Intermed..
This boozy, creamy classic dessert is a hit at any dinner party. Courtesy of blogger Rowena Dumlao-Giardina https://www.apronandsneakers.com/2011/04/classic-tiramisu.html
PREP IN
250 MIN
COOK IN
0 MIN
SERVE
8
Classic Tiramisu
Intermed..
PREP IN
250 MIN
COOK IN
0 MIN
SERVE
8
Introduction
This boozy, creamy classic dessert is a hit at any dinner party. Courtesy of blogger Rowena Dumlao-Giardina https://www.apronandsneakers.com/2011/04/classic-tiramisu.html
Ingredients
- 5 eggs
- 200g sugar
- 250g mascarpone
- 400g ladyfinger biscuits
- 120ml Marsala wine or brandy
- 240ml strong coffee, cooled
- 4tbsp cocoa powder, sifted
Method
- 1. Separate the egg yolks from the egg whites. Set aside the egg whites.
- 2. Mix the egg yolks and sugar in a bowl with an electric mixer for at least 5 minutes.
- 3. Add the mascarpone little by little, mixing it with a wooden spoon starting from the bottom of the bowl going upwards. Stir in two thirds of the Marsala or brandy. Give a quick, final mix with the electric mixer.
- 4. In another bowl, whip eggs whites until they become stiff.
- 5. Stir in mascarpone mixture little by little, mixing it gently with a wooden spoon starting from the bottom of the bowl going upwards.
- 6. Now that all the ingredients are ready, prepare the tiramisu tray, preferably rectangular.
- 7. The remaining Marsala or brandy to the coffee. Dip the ladyfinger biscuits quickly in the coffee mixture. Just wet them. Don't dip too long or they will become soggy.
- 8. Arrange them on the tray. Cover the whole tray with one layer of coffee-dipped biscuits. Cover this with a layer of mascarpone mixture.
- 9. Repeat alternately until you finish the ingredients, the last layer should be the mascarpone.
- 10. Sprinkle with a thin layer of cocoa powder.
- 11. Cover with aluminium foil and keep in the refrigerator for at least 3 hours before serving.
