Classic Tiramisu recipe Share this recipe on Facebook
A 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
2/3 Espresso coffee, cooled
3 medium eggs, yolks and whites separated
3 Tbsp icing sugar
1 ¼ cups mascarpone cheese
¼ cup Brandy or Rum
Cocoa powder for dusting
In 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 tips
The refrigeration time is very important in Tiramisu recipes. Usually, the more time the cake is refrigerated, the best flavour it develops.
Back to Classic Tiramisu recipe
Back to the Classic Tiramisu recipe