Classic Italian Tiramisu

Daniel Devereux

A classic Italian dessert made from only eggs, mascarpone, sugar and lady finger biscuits!

Prep Time 10

Cook Time 10

Set Time 10

Total Time 10 20

Course Dessert, Sweet

Cuisine Italian

Servings 6 large slices

Make 500ml of coffee and leave to cool before adding the alcohol.
Separate the egg yolks from the whites into the two metal bowls. Add the sugar to the egg yolks and whisk on medium until well combined.
Add the mascarpone to the egg and whisk together on medium until combined - about 3 minutes. Put the custard in the fridge to remain chilled.
Using the electric whisk, whisk the egg whites until they almost fill your entire bowl and are a fluffy, white and a cloud looking texture.
Add the egg whites to the custard and fold gently into the custard. Use a spatula and be careful not to over mix as you will remove too much of the air from the eggs.
Immediately start building your tiramisu by dipping the biscuits into the coffee mix one by one and assembling into the dish. Once you complete one layer pour over half of your mixture. Continue dipping the lady fingers and lay them in the opposite direction to the first layer.
Finally pour over the remaining custard and use a spatula to smooth out the layer. Cover and refrigerate for at least 10 hours.
Before serving use a small sieve to shake over the cocoa in a nice medium layer all over the top of the tiramisu.

TIPS - Only sprinkle the cocoa over right before serving.

Use a square or rectangular dish for easier serving.

Face the lady fingers in opposite directions in each layer eg. one layer horizontal and one layer vertical - See picture!

Keyword Dessert, Quick & Easy, Summer, Sweet