I am not a coffee fan, but I love Tiramisu! I know there are many ways that people prepare this dessert, some like to add cream, others add whipped egg whites. Some love it with alcohol, others choose not to use it. During my trip to Italy this May, my friend and I ordered Tiramisu in most of the restaurants we went to and none of them had any alcohol in them. From my research it looks like the authentic Italian version doesn’t include any. This recipe doesn’t take a lot of time to prepare and is a huge crowd pleaser. I have only made this about 6 times within the last few months. 😉
Ingredients:
- 3 large egg yolks
- 120g sugar
- 250g mascarpone
- 240g espresso coffee
- 2 tablespoons of Amaretto or other spirit of choice (optional)
- Around 200g ladyfingers
- Cocoa for dusting
Instructions:
PRO TIP: Best to prepare this tiramisu a day in advance, but it may not last until then. 😉
- Place the egg yolks and sugar in a mixing bowl and whip together using a medium to high speed for about 5mins until it becomes pale in colour and thick in consistency.
- Gradually add in the mascarpone and whisk (medium speed) for another few minutes until it’s all well combined.
- Prepare the coffee and pour it into a small and shallow bowl – wide enough to dip each ladyfinger easily. (Optional: if you want to make your tiramisu with alcohol, this is the moment to add it into the coffee).
- Dip one ladyfinger in the coffee at a time, turn it around 3-5 times – all depends on how thick and crunchy your ladyfingers are. Every company makes them slightly differently. You don’t want them to end up being too soggy or too dry either. The ones from Tesco (not an ad!) I tend to quickly turn it the coffee 4 times.
- Fill up the bottom of the dish (20x15cm) with dipped ladyfingers and then place half of the egg yolk and mascarpone mixture on top of them and spread it evenly.
- Repeat with another layer of ladyfingers and the rest of the creamy mixture.
- Place Tiramisu in the fridge and dust with lots of cocoa before serving 🙂
Enjoy!! 🙂
