Tiramisu (Italian Dessert)

Hello, my friends.

This coffee and chocolate flavoured cake is one of my favourite cake in the world. It is sweet and it has a very unique taste. There are many different kinds of Tiramisu out there.

This recipe is very easy to make and it’s so good. When you make a Tiramisu try to make with mascarpone cheese. Some people use cream cheese for the cream. In my opinion, using mascarpone cheese gives that unique taste and suits more for the traditional methods.

For the better impression or presentation, please dust your cocoa just before serving, otherwise cocoa dust gets soaked right up into cream very quickly. Nobody likes cocoa dust dissolved brown creamy cake on their plate. 

If you have any question please let me know. Good luck and enjoy 😉

You can make Tiramisu in all kinds of shapes. This time I used a heart-shaped springform pan. It looks so beautiful and different.  Also, you can make  Tiramisu cupcakes too.

One of our absolute favourite desserts.

Ingredients:

• 8 oz  ( 240  ml ) water
• 1 1/2 cups whipping cream
• 2 tbsp whole milk
• 60 ml Kahlua, Marsala wine or any coffee flavoured liquor
• 2 tsp vanilla extract
• 4 tsp  instant espresso
• 6 egg yolks
• 1 cup of sugar
• 8 oz  (225 gr) Mascarpone cheese
• 1 box (200 gr) Ladyfinger cookies
• 2-3 tbsp cocoa powder, chocolate curls, or any fruits you like to decorate

Directions:

1. Put the mixing bowl and whipping cream in the fridge until when you need it.

2. Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly.  About after 5 minutes add the milk and stir 5 more minutes. Remove from the heat wait until cooled. Stir every 3,4 minutes until the mixture gets cold.

3. Boil the water and add instant espresso and Kahlua liquor stirs well and set aside.

4. When the egg mixture is cooled enough add Mascarpone cheese beat until combined.

5. In a cooled mixing bowl, whip cream to stiff peaks. Add vanilla extract one spoon at a time. Gently fold the whipped cream in the Mascarpone egg mixture and set aside.

6. Get your serving dish ready. Put the coffee into a shallow dish and dip in a few sponge fingers at a time, turning for a few seconds until they are nicely soaked, but not soggy. Layer these into your dish until you have used half the biscuits, then spread over half of the cream mixture. Now using the coarse side of the grater, grate some chocolate and dust cocoa powder overfilling. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer. Cover with plastic wrap and refrigerate at least 6 -8 hours or overnight.

Now comes the hardest part. Let the tiramisu set up for at least 6 hours, or overnight is best.  But I like to make mine 2 days before. Very hard to wait for. To serve, dust with cocoa powder and grated chocolate overfilling.  

I made this for Valentine’s Day for my boys.

This Classic Tiramisu is an easy, classic Italian recipe. If you haven’t made tiramisu before, now this is the time. Your family will love it. To freshen up the look before serving,  grate some chocolate on top.

Note:  

• If using glasses: Break the biscuits up into pieces that will fit your glasses and do the same soaking and layering as before.
• While Marsala wine is traditional in tiramisu, you can absolutely make a perfectly delicious dessert without it. If you are okay with using alcohol, you can substitute the dark rum, brandy or coffee-flavoured liqueur. 
• For the best results, tiramisu needs at least 6 – 8  hours in the fridge before serving. This time allows the ladyfingers a chance to soak up flavour and moisture from the coffee and filling. You can make tiramisu 1 to 2 days in advance, just keep it refrigerated until you are ready to serve.

Enjoy 😉