Classic Tiramisu

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classic-tiramisu

Classic Tiramisu

Tiramisu is one of my husband’s favorite deserts thus I had a chance to try it quite a few times at various restaurants and different countries. When done well, Tiramisu can be absolutely delectable, its texture almost sensual and flavor intoxicating with the taste of cocoa, coffee and Kahlua.

When our friends invited us to an al fresco dinner at their chic beautiful house I decided that Tiramisu would be a perfect fit. In my previous posts I said that I don’t mind experimenting on my friends by preparing new dishes without practice and this time would be no different because it will be the first time that I would have made it. A risk – but reward if I’m successful would be so much sweeter (Pun intended).

Well, I’m glad to be able to tell you that it worked this time as well. My Tiramisu got a smashing reception, our friends loved it! It was a perfect desert and brought elegance and just the right degree of decadence to our warm casual dinner. Texture and flavor were in perfect balance, smooth, substantive and refined. It was a sensory treat that further enhanced the intimate atmosphere of the table and provided a delightful finish to a beautiful dinner!

classic-tiramisu-ingredients

Ingredients: coffee, Kahlua liquor, egg yolks, sugar, mascarpone cheese, heavy whipping cream, lady fingers, cocoa powder, dark chocolate shavings.

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Separate egg yolks from egg whites.

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In a glass bowl add egg yolks, sugar.

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Add 1 tablespoon of Kahlua liquor.

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Make mascarpone mixture: Whisk egg yolks, sugar and Kahlua in a glass bowl (medium speed) set over the bain-marie, a pot of barely simmering water, for 8 minutes.

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Until the egg mixture is tripled in volume and has a smooth, pale yellow color.

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Remove bowl from heat.

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Then mix in additional 3 tablespoons of Kahlua and the mascarpone, about ½ cup at a time. Kitchen tip: Try not to over whip the mixture, otherwise it will separate.

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Beat whip cream: In a separate bowl, whip the cream until it forms soft peaks. With a rubber spatula, add ½ cup of whipped cream into the mascarpone mixture and carefully, in a figure eight motion, fold it in.

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Then fold in the rest of the whipped cream gently but thoroughly.

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Working one at a time, dip each lady figure on both sides into the coffee mixture. Kitchen tip: make sure not to soak the cookies completely, they have to remain firm, otherwise they will fall apart.

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Arrange the cookies in a single layer on the bottom of the trifle bowl, trimming edges to fit if necessary.

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Spread 1 inch of the mascarpone mixture on top and sprinkle with cocoa powder. Soak the next layer of lady fingers in coffee and arrange them on top. Repeat 2 more times, finishing with the remaining mascarpone mixture. Cover with the plastic wrap and refrigerate for at least 6 hours or overnight, tiramisu will last up to 2 days in the refrigerator.

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When ready to serve, sift some cocoa powder on top.

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Garnish with chocolate shavings.

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If desired, decorate tiramisu with golden berries (physalis) as pictured or any of your favorite berries.

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Bon Appétit!
Svitlana

Classic Tiramisu

recipe details

Serves 8-10

Ingredients

  • 2 cups strong brewed coffee
  • 5 tablespoon Kahlua liquor
  • 6 large egg yolks
  • 7 tablespoons sugar
  • 16 oz. mascarpone cheese, room temperature
  • 1 cup heavy whipping cream, chilled
  • 7 oz. biscotti Savoiardi, lady fingers
  • Cocoa powder
  • Dark chocolate shavings

Equipment

  • Glass footed trifle bowl 7¾” x 8″, 2 1/2 qt. capacity, 10 cups

Or

  • 8″ x 11″, 2 QT baking dish

Directions

  1. Brew the coffee, pour it into a shallow bowl wide enough to fit a lady finger, add 1 tablespoon of Kahlua and allow to cool completely.
  2. Make mascarpone mixture: Whisk egg yolks, sugar and 1 tablespoon of Kahlua in a glass bowl (medium speed) set over the bain-marie, a pot of barely simmering water, for 8 minutes until tripled in volume and the egg mixture is smooth and has a pale yellow color. Remove bowl from heat. Then mix in additional 3 tablespoons of Kahlua and the mascarpone, about ½ cup at a time. Kitchen tip: Try not to over whip the mixture, otherwise it will separate.
  3. Beat whip cream: In a separate bowl, whip the cream until it forms soft peaks. With a rubber spatula, add ½ cup of whipped cream into the mascarpone mixture and carefully, in a figure eight motion, fold it in. Then fold in the rest of the whipped cream gently but thoroughly.
  4. Working one at a time, dip each lady figure on both sides into the coffee mixture. Kitchen tip: make sure not to soak the cookies completely, they have to remain firm, otherwise they will fall apart. Arrange them in a single layer on the bottom of the trifle bowl, trimming edges to fit if necessary. Spread 1 inch of the mascarpone mixture on top and sprinkle with cocoa powder. Soak the next layer of lady fingers in coffee and arrange them on top. Repeat 2 more times, finishing with the remaining mascarpone mixture. Cover with the plastic wrap and refrigerate for at least 6 hours or overnight, tiramisu will last up to 2 days in the refrigerator. When ready to serve, sift some cocoa powder on top and garnish with chocolate shavings.

share your thoughts

6 thoughts on “Classic Tiramisu”

    1. Hi Thalia, thank you for your comment. My husband claims this is the best tiramisu he had, let me know once you try the recipe, I think you will absolutely love it. If serving to kids, go easy on the Kahlua liquor (limit to 3 tablespoons) but otherwise it is a MUST! :)))

  1. Hi Svitlana,
    Is me again, Keri. As mentioned in your “Raspberry Mousse Cake with Summer Berries” post, I want to substitute the cookies with sponge cake.
    I am thinking of doing it on the loose base cake tin and the outcome is like the mousse cake. Please advice me how much gelatin is recommended to add to the mascarpone mixture?
    Do you have the lady fingers recipe? Because the place I live, they don’t sell the cookies. :(

    Thank you for helping me.

    1. Hi Keri, so good to hear from you! And again my apologies for not responding on time, after I had my girl, it’s been so hectic, I don’t even have time to post some of the recipes I recently shot. In regards to mascarpone mixture, please don’t add any gelatin to it. Whip the yolks until they are tripled in size and then add very very room temperature mascarpone to it, mix to combine. Then add whipped cream (starting with 1/2 cup of it) to the mixture carefully, trying not to deflate the airiness. No need for gelatin in this recipe, whipped cream does the trick. Use thin layers of sponge cake instead of lady fingers very lightly brushed with coffee/liquor mixture. Love using loose base cake tin, i think it will work perfectly in this recipe. I don’t have the recipe for lady fingers, can you oder them on Amazon? Otherwise, i think that sponge cake will work just as fine. Let me know how it came out!!!

      1. Hi Svitlana, I see. Ok I will take note of it. Will let you know the result soon. Thanks again for giving me advices. Really appreciated it. And apologise for asking so much questions.

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