Tiramisu Recipe | How to Make Tiramisu

Tiramisu is a traditional Italian dessert made with mascarpone cheese and infused with espresso Make it the day before and serve with a dusting of cocoa powder

Start by making the mascarpone custard for the Tiramisu Seperate 3 large sized free range eggs, placing the yolks into a large mixing bowl and the whites into a smaller bowl I’ve separated eggs more times than I can count so I’m confident to just do it over the bowl, tipping the yolk between the shells until the white have dropped off If you don’t feel comfortable enough to do this without the yolks breaking or getting shell in the bowl there are easier ways You can use an egg separator or quick trick is to crack the egg into the palm of your hand, seperate your fingers until the white fall through leaving you with a perfect egg yolk

Make sure not to get any amount of yolk into the egg whites as this means they will not be able to whip Set the whites to the side If you would like the full recipe for this Tiramisu it will be on my website as well as the full measurements in the description box below Make sure to subscribe to my channel for more delicious dessert recipes! There’s a new recipe each week and I would love some requests Measure out half a cup of white sugar and add to the bowl with the egg yolks

Tiramisu is a very traditional Italian dessert and the traditional recipe uses raw eggs I know many people aren’t comfortable or able to eat raw eggs so if you would like to you can cook the egg yolks Place the mixing bowl over a pot of simmering water and using a whisk, beat the yolks and sugar together until light and creamy Make sure the bowl isn’t getting too hot too quickly or else you might end up with some scrambled eggs If you decide not to cook the eggs, follow the same directions just without placing the mixing bowl on the heat

Whisking the egg yolks and sugar should take around 3-5 minutes with a whisk or quicker if you are using a hand mixer You want them to be extremely pale and creamy Remove the bowl from the heat, by this time the yolks will be fully cooked, and pour in about a teaspoon of good quality vanilla extract Follow with the mascarpone cheese Mascarpone is an Italian creamy soft cheese, kind of like cream cheese but so delicious

It is used in many different desserts as well as savoury dishes As the egg mixture is quite warm the mascarpone should melt right in, use the whisk to beat the ingredients together until the cheese is well incorporated Set the bowl to the side while we continue with the remaining ingredients The easiest way to whip egg whites is with a stand mixer or a hand mixer, it takes a very long time to do it by hand Pour the egg whites into the bowl of a stand mixer or a large bowl if you are using a hand mixer and beat on high with a whisk attachment until the whites are at stiff peaks

While the egg whites are whipping up prepare the espresso for the tiramisu as it will need to cool A quick tip here if you’re not a fan of coffee use hot chocolate or hot cocoa instead for a chocolate hit Try to stay away from instant coffee as it doesn’t have best flavour for this dessert I’m making espresso using my coffee machine but french press or plunger coffee will be just as good Pour about a cups worth and set to the side to cool

The egg whites should be whipped by now, they only take a few minutes You can tell they are at the stiff peak stage when the whites stand up on their own without falling back down Add about a third of the egg whites to the custard and start to fold them together until they are well incorporated before following with the remaining two thirds Adding a third first helps the egg whites to be well incorporated without deflating from being over mixed Many Tiramisu recipes use whipped cream instead of egg whites but there really is no need

The egg yolks and mascarpone make this dish so sweet and creamy that I think adding whipped cream can be a bit of an over kill Keep to the traditional way of making it and you can’t go wrong Thank you to everyone who requested a Tiramisu recipe, I had so many! I hope you make this recipe and share of a photo with me as I would love to see your recipe recreations Let me know if you have any other requests as I’m always on the look out for more ideas The custard should now be so soft, whipped, and creamy looking

Set it to the side while we start to form the Tiramisu Any type of baking dish works well for this, I’m using a rectangle dish that fits 10 lady fingers perfectly without any gaps Check your espresso has cooled enough so you don’t burn yourself and pour it into dish easy for dipping Optionally you can add some liquor Start by taking a lady finger, dipping it in the espresso for a few seconds, turning it over, and placing it in the dish

Repeat until you have one full layer of lady fingers A couple things to keep in mind here is to be quick with your dipping Lady fingers soak up the espresso so fast so make sure it’s quick Cover the first layer of lady fingers with half of the mascarpone custard mixture Don’t be too worried if it’s quite thin, it’ll thicken up in the fridge

Use a spatula to spread it out evenly before following with the second layer of lady fingers As you can tell Tiramisu is actually so easy to make Finally finish with the remaining custard and a good dusting of cocoa powder Place the tiramisu into the fridge It’s best served the next day but about 6 hours should be enough

Cut a slice, dust with a little more cocoa powder and serve I hope you enjoyed this recipe, thank you for watching and I will see you in my next video


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