Decadent, Irresistible, Delicious, Luscious….
Light, creamy, the rich aroma of coffee, the tantalizing hint of the liquor and explosion of chocolate on your tongue takes you to another level. There aren’t enough adjectives to describe this heavenly treat.
Tiramisu (from Italian, literally means “pick me up” or “lift me up”) is a popular coffee-flavoured Italian dessert. A traditional tiramisu contains finger/sponge biscuits(Italian: Savoiardi) dipped in coffee, layered with a whipped mixture of egg yolks, sugar, coffee, mascarpone cheese, cream and cocoa powder. The original recipe does not mention liquor or egg whites.
It’s a great make ahead recipe while allows the flavours to mingle .Your guests will wonder you have put hours in the kitchen for something so awesome.This delectable dessert is divine and will surely lift your spirits up. I love this dessert because it is so simple to put together.
3 egg yolks
250g Mascarpone cheese
1 package of ladyfinger biscuits
150 ml heavy cream
30 ml of strong coffee at room temperature
15ml of Bailey’s or Amrula
1ml Vanilla extract
Plain cocoa powder for dusting
Chocolate flakes for decoration
- Whisk the egg yolks with sugar in a bowl until light and fluffy.
- In a separate bowl soften the mascarpone cheese and blend well vanilla extract and liquor.
- Beat the whipping cream in another bowl until stiff and gently fold into the mascarpone mixture.
- In a small flat dish mix the coffee, a little sugar and liqueur so it is easy to dip the ladyfingers in.
- In a small oven dish spread a layer of the mascarpone cream and then a layer of ladyfingers dipped in coffee. Dust with a layer of cocoa powder. Cover with another layer of mascarpone cream, then ladyfingers and finish with the cocoa powder & chocolate flakes.
- Refrigerate for at least two hours and serve.
- Marsala is popularly used in Tiramisu. I don’t find it that easily in the supermarkets here; hence used Amrula/ Baileys. You can also totally omit the liquor in it, especially if you want kids to enjoy this dessert as well. A substitute here can be rum extract.
- I have seen recipes which include the egg white as well. It adds stability to the dessert when it sets but I am totally fine skipping this step. Skip the cream in this case. The decision is completely up to you, considering you are ok with raw eggs. If anything, Tiramisu made with egg whites is a little lighter than one made with cream. I have tried it both ways and it tastes as good without it.
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Love & Hugs,