Classic Tiramisu
Tiramisu is my second favourite dessert of all time (the first is apple crumble)! It’s delicious, rich and so easy to make. It’s perfect for entertaining as it can be prepared in advance. In fact, I’d say that it actually benefits from it – the longer it sits in the fridge, the more the flavours are able to mingle.
There are lots of different ways of making tiramisu. Some use eggs, others cream. Among those that opt for the former, some use whole eggs, others yolks only. And some use them raw while others heat them over a bain-marie.
As it turns out, there’s a correct answer. Officially – because yes, there’s an official tiramisu recipe that is certified by the Italian Academy of Cuisine! – a proper tiramisu contains egg yolks, sugar, mascarpone, Savoiardi biscuits, coffee and cocoa powder. That’s it! No cream, no liqueur. This recipe is my take on a ‘proper’ tiramisu.
- Prep Time: 20 minutes
- Total Time: 12 hours
- Yield: 8 1x
- Category: Desserts and Baking
Ingredients
For the tiramisu:
- 3 tbsps good-quality instant coffee granules
- 300 g Savoiardi biscuits (or sponge fingers)
- 300 ml boiling water
- good-quality, unsweetened cocoa powder, for dusting
For the cream mixture:
- 6 large eggs, yolks only
- 180 g white caster sugar
- 600 g mascarpone
Instructions
- Note: this recipe uses raw egg yolks. I know that this will make some people uncomfortable, but I assure you it’s safe! Both the Food Standards Agency and NHS confirm that it’s safe to eat raw eggs if they’re produced under the British Lion Code of practice, i.e. if they have the lion stamp on them.
- Combine the instant coffee granules and boiling water and set aside to cool to room temperature.
- Using a stand or hand mixer on medium speed, whisk the egg yolks and sugar until thick, creamy and pale in colour, around 3 minutes.
- Add the mascarpone and whisk until everything is well-combined and the mixture has the consistency of very thickly whipped cream. Be careful not to overmix it though; over-whisking will cause it to curdle.
- Working one at a time, dip each sponge finger into the cold coffee, turning for a few seconds until they are wet but not soggy. Arrange enough of the sponge fingers to cover the base of a deep 25 cm x 20 cm tin in a single layer. Top with half of the cream mixture, spreading it out into an even layer. Repeat with another layer of soaked sponge fingers and the remaining cream. Cover with cling film and refrigerate for at least 6 hours. Overnight is best.
- Dust with cocoa powder right before serving and enjoy!
