Tiramisu

Did you know Tiramisu means “Cheer me up” in Italian? The name might come from the fact that the sugar, egg yolks and alcohol are supposed to be fortifiant and gives you energy. Or perhaps it could be how every bite of it makes you happier!

This tiramisu is a very fresh and a light dessert even after a hearty meal. Its lightness comes from all the whisked ingredients in the cream and the easy light baking, which makes it enjoyable during the summer.

Alcohol is not mandatory in the recipe.

Tiramisù

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Tiramisù

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Servings	Prep Time	Cook Time	Passive Time
10people	30minutes	15minutes	3hours

Servings	Prep Time
10people	30minutes

Cook Time	Passive Time
15minutes	3hours

• Course Dessert
• Cuisine Italian

Ingredients

• Ladyfinger
• 90 g Egg Yolk
• 250 g Egg white (5 eggs)
• 70 g Caster Sugar (1)
• 40 g Caster Sugar (2)
• 100 g Plain Flour
• 30 g Corn Flour
• 3 g salt
• 5 g Vanilla Extract
• Coffee Syrup
• 3 Expressos (Or 10g instant coffee)
• 150 g water
• 60 g Caster Sugar
• Cream
• 200 g Mascarpone
• 50 g Powder Sugar
• 50 g Marsala (Can be replace by Rum)
• 180 g Double Cream Half & Half
• 2 Egg white
• 2 Egg Yolk
• 30 g Caster Sugar

Servings: people

Units:MetricUS Imperial

Ingredients Ladyfinger 90 g Egg Yolk 250 g Egg white (5 eggs) 70 g Caster Sugar (1) 40 g Caster Sugar (2) 100 g Plain Flour 30 g Corn Flour 3 g salt 5 g Vanilla Extract Coffee Syrup 3 Expressos (Or 10g instant coffee) 150 g water 60 g Caster Sugar Cream 200 g Mascarpone 50 g Powder Sugar 50 g Marsala (Can be replace by Rum) 180 g Double Cream Half & Half 2 Egg white 2 Egg Yolk 30 g Caster Sugar Servings: people Units:MetricUS Imperial

Course Dessert Cuisine Italian

Instructions

Ladyfingers

1. Start by making the ladyfinger dough.
2. Pre-heat your oven at 170°C.
3. Mix the egg yolks and 40g of caster sugar (2) together in a large bowl.
4. Mix until it has a smooth consistency.
5. Add the egg whites and 40g caster sugar (1) to a mixer fitted with a whisk attachment.
6. Keep beating until firm, you should get soft peaks when pulling out your mixer or whip.
7. Add the meringue to the first mixture.
8. Fold the meringue with a spatula until it is all incorporated.
9. Add the sift flour.
10. Continue folding untill all the flour is incorporated.
11. Spoon the mixture in a piping bag fitted with a round nozzle (2cm diameter).
12. Pipe the batter 30*40cm on parchment paper.
13. Bake for 15min.
14. Take it out of the oven and leave it to cool for 2 minutes before transferring to a wire rack.

Coffee Syrup

1. Then let’s start the coffee syrup.
2. Put the water and sugar into a saucepan to make the syrup and swirl together and start to heat it up until it simmers.
3. Let it cool for 2min.
4. Add the expressos and mix.

Cream

1. Then let’s start the cream.
2. Put the cream into a mixer fitted with a whisk attachment.
3. Whisk on high speed until medium to stiff peaks form.
4. Put the egg yolks, caster sugar and Marsala in a large bowl.
5. Mix until smooth consistency.
6. Fold the mixture to the whipped cream.
7. Put the mascarpone and powder sugar in a large bowl.
8. Whisk until all the sugar is incorporated.
9. Add the mixture to the mascarpone.
10. Fold until smooth consistency.
11. Add the egg whites to a mixer fitted with a whisk attachment.
12. Keep beating until firm, you should get soft peaks when pulling out your mixer or whip.
13. Add the meringue with the mixture.
14. Fold the meringue until it is all incorporated.

Assembly

1. Cut the ladyfinger to fit your Tiramisù mold.
2. Lay the first layer at the bottom of the mold.
3. Brush the ladyfinger layer with the coffee syrup until it is soaked but not soggy.
4. Cover with half of the cream and spread evenly.
5. Add the other layer of ladyfinger.
6. Soak again with the rest of syrup.
7. Pour the rest of cream and spread evenly again.
8. Leave it in the fridge for at least 3 hours.
9. Dust the Tiramisù with cocoa.
10. Your Tiramisù is now ready! You can enjoy it for dessert or bring it to events to share with friends!!