Tiramisu, who doesn’t like it? One of my favourite desserts and it is simple to make. Superlicous and fancy for a dinner close out accompanied with a glass of digestive. I learnt making this dessert from an Italian friend. I slightly change the ingredients after making it multiple times and found my own right balance of sweetness and flavours. I hope you like it 🙂
Cooking time: approx. 30min and serves 4 portion
Tip:
- Make tiramisu 1 day before serving as it bring more flavour
- Replace lady fingers with cantuccini biscuits if you like trying out a different tiramisu texture
Ingredients & Tools
- 250gr mascarpone
- 2x egg white
- 2x cups black coffee
- 1x pack lady fingers, you might only need 4-5 fingers per glass
- Cacao powder
- Cacao spreader or use a sieve
- Optional liquor: e.g. Tia Maria, Grand Marnier, Amaretto or Pampero rum
- Optional topping: e.g. fresh mint leaves, raspberries, blueberries, red berries, or chocolate flakes
- Mixer
- 4x water glasses
- 1x big bowl
- 1x small bowl
- Tea spoon
- Aluminium foil
What to do?
- ————- Prepare coffee mix & cream ————-
- Make 2 cups of black coffee and let it cool off with a splash of liquor in a small bowl. Be careful with pouring too much liquor as it can bring your tiramisu flavour out of balance. Leave out the liquor for alcohol free tiramisu.
- Mix at lowest stand 250gr mascarpone and 2x egg white until well mixed. The mixture might be a little stiff but no need to over-mix.
- Bring a splash of liquor into the mixture and continue mixing to a creamy consistence. If consistency is to fluid, you might need to add more mascarpone to get the right balance.
- ————- Layer the Glasses ————-
- Break the ladyfingers in line with the glass width size from bottom to top when you do each layer.
- Dip the fingers in the coffee mix, not too long and not too short. It should absorb enough coffee mix without falling apart. Layer the bottom of the glass first.
- Then layer with cream by using a tea spoon and gently smoothen it flat on the fingers.
- Spread a thin layer of cacao on the cream.
- Repeat step 6 until 9, until the glass is nicely filled upto 1 cm below glass top
- Cover aluminium foil on each glass.
- Chill the glasses in the fridge for at least 3 hours or overnight.
- Before serving spread an extra thin layer of cacao.
- Optional: chop mint leaves to fine flakes and sprinkle a little bit on top of the tiramisu. Finishing touch by putting a full mint leave on top.