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There are some desserts that everybody loves and Tiramisu is definitely one of them. It’s actually extremely easy to make and takes almost no time. In my opinion there are 2 very important ingredients that can make it special: good coffee and time. It’s very important to let it stand overnight in the fridge, it will be far better than any rushed version. You also need good, strong and flavourful coffee AND you need to really just lightly dip the lady fingers in it, leave them for too long and the whole thing will be soggy and not appetizing at all. So it’s simple, but don’t underestimate, done right it will deliver a great pleasure 🙂

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Classic Tiramisu

adapted from Emiko Davies

  • 3 eggs, separated,
  • 120 gr sugar,
  • 500 gr mascarpone,
  • 250 gr lady finger biscuits,
  • 100 ml strong, black coffee,
  • Powdered cocoa, unsweetened.
  1. Whip the egg yolks with sugar until light and fluffy – the sugar should be dissolved. Add the mascarpone and whip just until combined.
  2. Whip the egg whites until they hold a firm peak. Fold the egg whites into the mascarpone in 3 batches.
  3. Pour the coffee into a shallow dish, one that will fit the full lady finger.
  4. Put very briefly one side of the lady finger in the coffee – this is crucial for getting the perfect texture of your tiramisu, be very quick, otherwise your tiramisu will be soggy.
  5. Place lady finger in the container coffee side up. Repeat until you have a tight layer that cover the whole dish.
  6. Cover the lady finger with a layer of the mascarpone. Continue layering lady fingers and mascarpone cream. Depending on the thickness of the mascarpone layer you should be able to make 2-3 layers. Finish of with a layer of the cream.
    Chill in the fridge overnight.
  7. Just before serving dust with bitter cocoa powder.

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