If you like tiramisu, you should definitely give this recipe a try. It’s easy to make and makes that perfect tiramisu dessert, you won’t be able to resist.
Photo: Natalie Levin
Tiramisu
For the cream:
- 3 large egg yolks
- 100 grams (1/2 cup) sugar
- 3 tbsp. brandy or Marsala wine
- 175 ml. (3/4 cup) whipping cream (very cold)
- 250 grams (1 pack) mascarpone cheese (at room temperature)
For ladyfingers:
- 400-500 grams ladyfinger cookies
- 60 ml. (1/4 cup) espresso
- 125 ml. (1/2 cup) warm water
- 3-4 tbsp. coffee or hazelnut liqueur
Decoration:
- Dark cocoa powder
- In a heatproof bowl put egg yolks, sugar and brandy (or Marsala) and whisk until smooth. Put the bowl on a double-boiler and cook while whisking constantly until mixture is fluffy, pale and thick.
- Remove from heat and add in the mascarpone. Whisk until blended.
- Whip the cream to stiff peaks and fold into cheese mixture. The mixture is fairly sparse mousse texture and that’s fine.
- In a small bowl and stir espresso, water and liqueur.
- Dip the ladyfinger cookies in the liquid and arrange within a dense layer at the bottom of the pan. Pour over about 1/2 the amount of the cream. Arrange another layer of soaked ladyfinger cookies, an pour over the remaining cream. Flatten the top and wrap in plstic wrap.
- Cool in the refrigerator for at least 5-6 hours, preferably overnight.
- Before serving, decorate with cocoa powder.
- Mascarpone must be at room temperature in order to get the ideal texture.
- Beware of over-flooding the ladyfinger cookies – a short dip in the liquid is just right.
- Keep the tiramisu covered in the refrigerator for up to 3-4 days.
Photo: Natalie Levin