Tiramisu

Tiramisu, the Italian coffee flavoured dessert that’s name means “pick me up”, “cheer me up” or “lift me up” – and that is what it does indeed! It’s a rich, creamy, aromatic custard dessert and the flavour only gets better when ‘aged’ in fridge for a day or two. 

I’ve removed my earlier recipe of this dessert as the recipe had some errors in the quantities ( thank you Sarah, for notifying me x). The main difference in the recipes is that I’ve done this one from scratch using homemade Lady Fingers and used almond flavoured Disaronno liqueur instead of coffee flavoured liqueur.

Coffee flavoured macarons make an excellent topping for this dessert, though you must add them only in the last moment before serving as the moist custard melts the delicate macaron shells if left in for longer.

Tiramisu
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Servings Prep Time
8people 1-2hours
Passive Time
24hours
Servings Prep Time
8people 1-2hours
Passive Time
24hours
Tiramisu
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Servings Prep Time
8people 1-2hours
Passive Time
24hours
Servings Prep Time
8people 1-2hours
Passive Time
24hours
Ingredients
  • Lady Fingers
  • 3 eggs separated
  • 68 grams sugar divided
  • 60 grams all purpose flour sifted
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/4 tsp cream of tartar
  • 25 grams powdered sugar
  • Mascarpone Cream Custard
  • 120 grams egg yolks
  • 120 grams sugar
  • 250 grams mascarpone cheese at room temperature
  • 400 ml heavy cream
  • 2 tbsp Disaronno liqueur (optional)
  • 120 ml strong coffee
  • 1 tbsp cocoa powder
Servings: people
Units:
Instructions
Lady Fingers
  1. Preheat oven to 200ºC (400ºF) and two baking sheet with parchment paper. For lady fingers template, draw onto a parchment paper three sections of 7 cm (2.76 in) and space rows 3 (1.18 in) apart.
  2. In a mixing bowl beat egg yolks with half amount of sugar (34g) on medium speed for 5-8 minutes until pale.
  3. Add vanilla and continue beating until incorporated.
  4. Then remove from mixer and fold in flour and salt.
  5. In a separate bowl beat egg whites with remaining sugar and cream of tartar.
  6. Gently fold the beaten egg whites in the mixture until incorporated then place in a piping bag with round 1 cm (0.39 in) diameter piping tip and pipe over prepared template, upside down using a drop of the batter to glue each corner onto the baking sheet.
  7. Dust with powdered sugar and bake in preheated oven for 8-9 minutes until golden brown.
  8. Allow to cool for a minute then gently move onto wire rack to cool completely.
Mascarpone Cream Custard
  1. Place yolks and sugar in a heat proof bowl over a pan of simmering water and keep whisking over heat for 8-10 minutes until pale. Pour into a bowl, cover with plastic wrap and allow to cool.
  2. Meanwhile in a separate bowl whip the cream to stiff peaks.
  3. In a third bowl mix the mascarpone cream using a spatula making sure there are no large chunks then whisk in the liqueur.
  4. Combine the mascarpone with cooled yolk mixture then gently fold in the whipped cream.
Assembling
  1. One by one dip lady fingers in coffee and place in bottom of rectangular or square serving dish.
  2. Spoon mascarpone cream custard on top, spread evenly then repeat the layers.
  3. Refrigerate for 24-48 hours, then dust top with cocoa powder and serve.
Recipe Notes

The Lady Fingers recipe makes approximately 80 small lady fingers biscuits.

Pictured macarons on top were vanilla macarons filled with dark chocolate coffee ganache. Check my macaron recipes here.

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