This is my absolute favorite tiramisu recipe, but for those who want to prepare the classic version, go here (recipe). And in our collection, there’s also tiramisu cake (recipe)! Believe me, all three recipes will win over you and your guests!
Tiramisu:
- Savoiardi biscuits 500 g (recipe here)
- Mascarpone cheese 500 g (recipe here)
- Sugar 120 g
- Eggs 6 (pasteurized eggs)
- Cream 100 g
- Coffee 5 cups
- Cocoa powder
- Chocolate 200 g
- Separate egg yolks and whites.
- Whisk egg yolks with 60 g of sugar until creamy and white.
- Take a deep bowl, lightly mix mascarpone, then add the previously whisked egg yolks with sugar. Gently mix everything with a silicone spatula.
- Now take a clean bowl and whisk the egg whites in it.
- When the whites start to form stiff peaks, add 60 g of sugar and continue whisking. (Perfectly whipped egg whites – here)
- Separately whip the cream.
- Now add the whipped egg whites and cream to your mascarpone mixture. Gently mix everything with a silicone spatula.
- Prepare coffee. Preferably good quality coffee. You can use an espresso machine or you can use a Moka.
- Prepare a large deep dish for your tiramisu that you can serve on the table. Take the savoiardi biscuits and start assembling your tiramisu.
- Dip each of savoiardi biscuits in coffee and arrange the first layer, completely covering the bottom of your dish (Don’t oversoak with coffee. The savoiardi biscuits shouldn’t be too wet). Then layer the cream, completely covering your savoiardi biscuits, and sprinkle it with cocoa powder. Continue alternating between savoiardi biscuits, cream, and cocoa.
- The last layer should be cream, cocoa, and grated chocolate. Now your tiramisu is ready.
- Put it in the refrigerator for a couple of hours to allow it to soak well. You can also prepare it a day in advance. But I recommend sprinkling it with grated chocolate just before serving.
