Tiramisu Recipe | How to Make Tiramisu
I’m sharing with you how to make a classic Tiramisu recipe. This authentic Italian Tiramisu is a great make ahead dessert or no bake dessert as it can be kept in the fridge before you serve.
This Italian dessert recipe is made with lady fingers, espresso and mascarpone cheese. It’s quick and easy to make so next time you need a dessert try and make this Italian Tiramisu recipe at home.
So if you would like to learn how to make Tiramisu then just follow this Tiramisu recipe.
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ABOUT
Hi I’m Carina, thank you for watching one of my videos! I’m a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you’re wanting to learn how to cook I’m here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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TIRAMISU RECIPE
Ingredients
3 Eggs separated
½ Cup | 100g Sugar
1 tsp Vanilla Extract
1 Cup | 225g Mascarpone
1 Cup | 250ml Espresso
20-30 Lady Fingers
Cocoa Powder for dusting
Instructions
Seprerate the eggs, adding the yolks to large mixing bowl and the whites to another.
Add sugar to the yolks and place the bowl over a simmering pot of water.
Whisk the egg yolks and sugar together until light, pale, and creamy. Remove from heat.
Add the mascarpone cheese and vanilla extract to the egg mixture and whisk together until well combined.
Whip the egg whites until stiff peaks form.
Fold the egg whites into the egg yolk mixture a third at a time until well combined.
Dip the lady fingers in the espresso for a few seconds and place into a dish until the base is completely covered.
Top with half of the custard and repeat with the lady fingers.
Finally spread over the last of the custard, sprinkle with cocoa powder and place in the fridge for 6 hours or overnight.
Notes
This dessert is best made a head of time and served straight out of the fridge.
Use hot cocoa instead of espresso for a chocolate hit.
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