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Classic Tiramisu recipeA classic Tiramisu recipe using ladyfingers, mascarpone cheese, egg
yolks and egg whites and brandy or rum. This recipe does not use
whipped cream. Also, the eggs are not cooked, so make sure that you use
fresh ones. Like all Tiramisu recipes, the quality of the ingredients
used is very important. Preparation time: 15 minutes, Cooking time: 5 minutes, Serves: 6
Ingredients2/3 Espresso coffee, cooled
3 medium eggs, yolks and whites separated
3 Tbsp icing sugar
1 ¼ cups mascarpone cheese
¼ cup Brandy or Rum
32 ladyfingers
Cocoa powder for dusting
DirectionsIn a bowl, beat the egg yolks and sugar until pale yellow in color, light and creamy. Gradually add the mascarpone cheese and stir it in the egg yolk mixture.
In another bowl whisk the egg whites with a pinch of salt until stiff, then gently fold them into the mascarpone mixture with a metal spoon.
Mix the cooled coffee with the liqueur.
Dip half of the ladyfingers, one at a time, into the coffee mixture (do not over-soak the ladyfingers). Arrange the ladyfingers in a layer at the bottom of a serving dish. Spoon half of the mascarpone mixture on top of the ladyfingers and smooth using a spatula. Sprinkle a thin layer of cocoa powder over the top.
Continue the above procedure one more time, with the remaining ingredients, to finish the second layer of the cake.
Cover with plastic wrap and refrigerate for at least 6 hours before serving.
Notes and tipsThe refrigeration time is very important in Tiramisu recipes. Usually, the more time the cake is refrigerated, the best flavour it develops.
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Recipes similar to Classic TiramisuSophia Loren's basic Tiramisu (variation) A variation of a tiramisu recipe by Sophia Loren from a show on the Food TV Network. Like most Tiramisu recipes, this one uses eggs, Mascarpone cheese, Espresso coffee and ladyfingers as basic ingredients. The different with this recipe is the use of orange liqueur together with the Espresso coffee to flavour the ladyfingers.
Mary Bergin's Tiramisu A Tiramisu recipe presented by Mary Bergin on a Food TV Network show.
It uses a chocolate chiffon cake instead of ladyfingers, a combination
of Kahlua and rum and it is prepared in individual dessert glasses.
This recipe requires more work than typical Tiramisu recipes, but the
result is worth it. Specialty Baker's Tiramisu A Tiramisu recipe from Specialty Bakers, a company specializing in making
ladyfingers. Like all Tiramisu recipes, this one uses a zabaglione
(eggs and sugar cooked over a water bath), Espresso coffee, brandy and
whipping cream. This recipe uses an additional layer of a sweetened
whipping cream, cocoa and chocolate shavings as a garnish. Basic Tiramisu This Tiramisu recipe uses whole eggs (both yolks and whites), mascarpone cheese, heavy cream and brandy. Easy Tiramisu A Tiramisu recipe using whole eggs (both egg yolks and egg whites), Mascarpone cheese, brandy and Marsala wine. If you cannot find Marsala wine, substitute it with brandy or dark rum.
Simple Tiramisu A simple Tiramisu recipe that is equally tasty. Egg yolks, mascarpone cheese, whipping cream and egg whites make a light and fluffy filling for this delicious cake.
Tiramisu with sponge cake (Genoise) This Tiramisu recipe uses a Genoise cake instead of ladyfingers.
Genoise is a simple cake made with eggs, sugar, flour and butter. It
also uses two layers of cream, one made with Mascarpone cheese and the
other with whipped cream. For the coffee part, it uses a combination of
Espresso coffee and Marsala wine or brandy. The recipe looks
complicated but it is delicious and quite simple and easy to make. Jeff Smith's Basic Tiramisu This is a Tiramisu recipe by the famous Jeff Smith. Like most typical Tiramisu recipes, this one uses mascarpone cheese, Espresso coffee, brandy, egg yolks and ladyfingers.
Matilde's Tiramisu with chocolate sauce A classic Tiramisu recipe with the typical ingredients, mascarpone
cheese, ladyfingers and eggs. What is different with this recipe is
that it is served with a chocolate sauce (recipe included) on the side.
Emeril's Tiramisu A Tiramisu recipe by Emeril Lagasse, one of New Orleans' top chefs.
This recipe is made with a hot sponge cake instead of ladyfingers. Find more similar recipes
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