Tiramisu is a classic Italian dessert that never fails to bring a smile to my face whenever I have it. Over the past years, I’ve shared two Tiramisu recipes – Tiramisu in a Cup and Tiramisu Cheesecake. This Classic Tiramisu is adapted from Nigella Lawson’s Irish Cream Tiramisu recipe which I’ve been faithfully referencing for all these while.
The only tiny modification made to the recipe is I’ve included whipping cream to the mascarpone mixture. Traditionally, this ingredient is not found in Tiramisu, but after numerous experiments in the kitchen, I’ve come to realize it does help to give that further volume and lightness to the mascarpone mixture. If you are a Tiramisu purist, omit the whipping cream.
I’ve also saved the remaining whipped cream and used it to decorate the top of the Tiramisu. With or without it, your Tiramisu will still taste good. I promise.
4 large eggs – yolks and whites separated into 2 large bowls
90 g sugar – separated into 2 small bowls of 45 g each
2 tbsp coffee liqueur – (Bailey’s, Amaretto, Kahlua, Tia Maria, etc)
500 g mascarpone cheese – softened at room temperature
60 ml cold whipping cream
400 g Savioardi biscuits (ladyfingers biscuit)
200 ml espresso or coffee + 2 tbsp sugar – cooled to room temperature
75 ml coffee liqueur (or more if you like)
Cocoa powder for dusting
serves 10 to 12
Adapted from here
Add 45 g of sugar to yolks and place over a small simmering pot of water.
Mix until emulsified (62ºC – 65°C) and remove from pot.
Add in 30ml of coffee liqueur and continue to whisk until pale and fluffy. Set aside.
Whisk the cold whipping cream to soft peak and place in the fridge until you are ready to use.
Clean your whisk and beat the egg whites until foamy. In 3 batches add in the other 45 g of sugar so whisk until soft peaks.
Place mascarpone in a bowl and gently loosen it with a spatula.
Add 1/3 of it to the egg mousse mixture and stir gently. Repeat with the rest of the mascarpone until lumps disappear.
Fold cold whipped cream into the mascarpone mixture to lighten the texture.
Lastly, add a large dollop of egg white into the mixture and fold gently.
Pour the mascarpone mixture into the beaten egg whites and continue to fold until there are no streaks of egg white. The texture should be light and fluffy.
Set the Savioardi biscuits next to the bowl of coffee liquid.
Prepare a 10-inch dish.
Take a piece of the biscuit and soak it quickly in the coffee liquid.
Lay it in the dish and repeat until the base is covered with the biscuits.
Pour half of the mascarpone over the biscuits, spreading it evenly.
Dust a thin layer of cocoa powder.
Repeat with another layer of biscuits and cover with the remaining mascarpone.
Cover with cling wrap and refrigerate for at least 6 hours or preferably overnight in the fridge.
To serve, dust with cocoa powder and serve chilled.
Tiramisu could be stored and consumed up to 3 days in the fridge.