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–+ servings

Classic Tiramisu

Nothing compares to a classic tiramisu. This classic Italian tiramisu recipe is light, creamy, easy and absolutely delicious. The espresso soaked ladyfingers are layered together with the most incredible mascarpone filling and dusted with lots of delicious cocoa powder. This classic Italian dessert will transport you straight to Italy!
5 fra 7 stemmer
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Prep Time 30 minutes
Total Time 30 minutes
Course Dessert
Cuisine Italian
Servings 12 slices
Calories 428 kcal

Equipment

  • 27x20 cm (8x10.5 inch) dish or 23x23 cm (9x9 inch) or anything similar in that size

Ingredients
 
 

CLASSIC TIRAMISU

  • 350 ml strong black coffee
  • 2 tablespoon Amaretto optional
  • 6 egg yolks fresh or pasteurized, cold
  • 225 g granulated sugar
  • 1 teaspoon vanilla paste
  • 350 g mascarpone cheese cold
  • 300 ml heavy cream cold (280 g)
  • 25 ladyfingers or more depending on the size of your tray
  • 2 tablespoon dutch processed cocoa powder to dust

Instructions
 

  • Start by brewing the espresso coffee so it can cool down while making the tiramisu. Add the Amaretto to the coffee and stir it in. Set it aside.
    350 ml strong black coffee, 2 tablespoon Amaretto
  • To a heat proof mixing bowl, add egg yolks, granulated sugar and vanilla paste. With a hand whisk, whisk it until lighter and fluffy, about 1-2 minutes.
    6 egg yolks, 225 g granulated sugar, 1 teaspoon vanilla paste
  • Place the bowl over a pot of simmering water, to make a double boiler. Continue whisking constantly for 5 minutes it becomes lighter and even fluffier and the sugar has mostly dissolved.
  • Take the bowl of the heat and add the mascarpone. Continuing with the hand whisk, whisk it together until combined and no lumps appear.
    350 g mascarpone cheese
  • In a separate bowl, whip the heavy cream until stiff peaks. Add the whipped cream to the mascarpone filling and gently fold it together using the hand whisk. Using a rubber spatula, scrape down the sides of the bowl, and give the filling a gentle fold to make sure all of the ingredients have combined.
    300 ml heavy cream
  • Use a baking dish to a 27x20 cm (8x10.5 inch) dish or 23x23 cm (9x9 inch) or anything similar in that size.
  • Dip the ladyfingers into the coffee once on each side. Lay the ladyfingers in a layer in the baking dish. Add half of the mascarpone cream and even it out into an even layer. Repeat the process.
    25 ladyfingers
  • Add plastic wrap over the mascarpone cream and let it set in the fridge for a minimum of 4 hours or preferably overnight.
  • Once ready to serve, top it with a dusting of cocoa powder.
    2 tablespoon dutch processed cocoa powder to dust

Nutrition

Calories: 428kcalCarbohydrates: 38gProtein: 7gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 216mgSodium: 69mgPotassium: 80mgFiber: 0.3gSugar: 21gVitamin A: 1061IUVitamin C: 0.2mgCalcium: 83mgIron: 1mg
Keyword mascarpone, tiramisu
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