Tiramisu Classico
This is a classic tiramisu with a rich coffee flavour, light mascarpone cream and a dusting of cocoa to balance the sweetness. Made with strong espresso and layered simply, it’s an easy, crowd pleasing dessert that’s perfect for slow moments and sharing with family and friends.
INGREDIENTS
3 eggs (yolks and whites separated)
100g cup caster sugar
250g mascarpone
250ml espresso coffee
20ml Frangelico or Kahlua (optional)
1/2 tsp vanilla extract
200g lady fingers (savoiardi biscuits)
Cocoa , for dusting
METHOD
Prepare the mascarpone cream: In a stand mixer or with an electric beater, beat the egg yolks and sugar on medium-high, for approximately 6 minutes, until the mixture lightens from yellow to pale and becomes thick and creamy.
Add the vanilla and mascarpone, and beat just until smooth and combined. Transfer to a separate bowl and set aside.
Whip the egg whites: Clean your mixing bowl and whisk, then beat the egg whites on high for a few minutes, until stiff peaks form.
Fold the cream and egg whites: Gently fold half of the mascarpone mixture into the whipped egg whites. Once mostly incorporated, fold in the remaining mascarpone mixture, taking care not to deflate the egg whites.
Assemble the tiramisu: Combine the coffee and liquor in a shallow dish. Quickly dip the ladyfinger biscuits into the coffee mixture and line the bottom of your serving dish.
Spread half of the mascarpone cream over the biscuits, then add another layer of coffee-dipped biscuits. Top with the remaining cream.
Chill: Cover and refrigerate for at least 4 hours, ideally overnight, to let the flavours meld and the biscuits soak.
Serve.