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tiramisu

Creamy and Delicious Tiramisu

5 from 1 vote
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Course: Dessert
Prep Time: 30 minutes
Cook Time: 5 minutes
Total Time: 35 minutes
Servings: 8 portions in a 36x20cm or 14x8in pan
Author: Lorena Salinas from Cravings Journal

Ingredients

For the Tiramisu mix

  • 4 egg yolks
  • 70 ml water
  • 80 g sugar
  • 750 g mascarpone cheese can be replaced for cream cheese, but like I say lines above, the result is not exactly the same
  • 300 ml whipping cream cold, straight from the fridge

To soak

  • 3 tbsp instant coffee
  • 3 tbsp sugar
  • 400 ml boiling water
  • 300 g ladyfingers

For finishing

  • 2 tbsp cocoa powder hopefully 100% cacao

Instructions

For the tiramisu mix

  • Place the sugar and water in a pan or small pot and make it boil over medium-high heat. You want to see it really boiling!
  • Once it's about to boil, start beating the egg yolks on high speed. Add the syrup down the side of the bowl. Keep beating on high speed until the mix has cooled down completely. It should look very thick and foamy. This technique is called a "pâté à bombe".
  • Keep the pâté à bombe in a bowl to one side and place the cream and mascarpone in the whipping bowl, you don't need to wash it.
  • Whip up the cream with the mascarpone cheese until you have a thick and smooth mix. Start at low speed so that it doesn't go everywhere and speed it up slowly.
  • Add half the pâté à bombe to the mascarpone mix and mix them together using a spatula and folding motions. Repeat with the other half.

To soak

  • Dissolve the sugar and coffee in the boiling water and let it cool down completely before soaking the ladyfingers.
  • Dip the ladyfingers in the coffee for a few seconds, we don't want them to fall apart. Lay a base of the soaked ladyfingers on the base of the pan. Pour in half the mascarpone mix into the pan and repeat the ladyfinger layer on top. Finish with mascarpone and spread it out.
  • Refrigerate the Tiramisu for at least 8 hours.
  • Dust cocoa powder over the Tiramisu and serve using a sharp knife with a non-serrated blade and use a spatula to lift off the pieces.
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