Classic Tiramisu
- Notes Gourmandes
- Aug 21
- 2 min read
Tiramisu, a true icon of Italian pastry, captivates with its perfect balance of creaminess and indulgence. This emblematic dessert consists of savoiardi biscuits soaked in coffee, layered with a light mascarpone cream made with eggs and sugar, then delicately dusted with cocoa.
Both soft and intense, tiramisu plays on contrasting textures: the tenderness of the biscuits, the airy cream, and the subtle bitterness of cocoa. Each bite is an invitation to travel to Italy, where this dessert is synonymous with conviviality and pleasure.
Easy to prepare, it is best enjoyed well chilled, ideally after resting overnight to allow the flavors to blend harmoniously. A timeless classic that delights every time.
DETAILS |
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Preparation time: 30 to 35 minutes + 5 hours refrigeration |
Cooking time: 3 to 4 minutes |
Servings: 6 |
Difficulty level: Easy |
INGREDIENTS |
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20 ladyfinger biscuits |
Cocoa powder |
For the mascarpone cream |
4 eggs, separated (yolks and whites) |
4 tablespoons of sugar |
1 tablespoon (5g) of vanilla extract |
275g (7 ounces) of mascarpone cheese, at room temperature |
3 tablespoons of sugar |
1 pinch of salt |
For the coffee mixture |
1 cup of espresso or regular coffee |
1 tablespoon of coffee liqueur, Kahlúa, Tia Maria, or another liqueur of choice (optional) |
3 tablespoons of sugar |
PREPARATION STEPS
1 - For the mascarpone cream, separate the egg yolks from the whites (keep the whites at room temperature). Place the yolks in a bain-marie with 4 tablespoons of sugar, stirring for 3 to 4 minutes or until the sugar is completely dissolved (be careful not to cook the egg yolks).
2 - Remove from the bain-marie, add 1 tablespoon of vanilla extract, and mix well. Transfer to a cold bowl and let the mixture cool. Once the egg yolk mixture is cooled, add the mascarpone.
3 - Using a mixer, beat for 3 to 4 minutes until smooth. Add 3 tablespoons of sugar and a pinch of salt to the egg whites. Using a mixer, beat until soft peaks form.
4 - Gently fold the mascarpone mixture into the egg whites until fully combined. Refrigerate for 1 hour.
5 - Meanwhile, prepare 1 cup of espresso or filtered coffee. Add 2 tablespoons of Kahlúa liqueur and 2 tablespoons of sugar, mix well, and let cool.
6 - To assemble the tiramisu, preferably use a square dish. Spread a layer of mascarpone cream on the bottom. Then, add a layer of ladyfinger biscuits (10 biscuits), lightly soaked in the coffee mixture. Cover with another layer of mascarpone cream and spread evenly.
7 - Add the remaining 10 ladyfinger biscuits, soaked in the coffee mixture. Finish with a final layer of mascarpone cream, spreading it evenly. Refrigerate for at least 4 hours.
8 - Take the tiramisu out of the refrigerator and serve.
