Classic Tiramisu

Classic Tiramisu

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Yummy! Me and my lovely husband Iwan Ross's favourite recipe in the whole world! When I cook at home for a special occasion and we decide on a dessert: Classic Tiramisu is always the answer! The dessert where we eat the ramekin or bowl entirely empty!

Classical Tiramisu is originally from Italy and it means ‘Pick me up or Lift me up’! I can guarantee you that you will feel lifted up after you had some of this tasty dessert!

This classic tiramisu recipe is also lovely to make into individual ramekins for each person to enjoy their own. It is wise to use a good quality of filter coffee and not so-called chicory extracted coffee powder which in my eyes should not even be called coffee at all.

Classical tiramisu's main ingredients are made of mascarpone cheese - which you get easily from your closest supermarket. They key is to sponge the sponge fingers with the coffee and not to make the sponge fingers soggy of the coffee.

Classical tiramisu is a lovely summer dessert you can quickly assemble for whatever special occasion!

They also make tiramisu cake these days - a newer version of the old-fashioned classical tiramisu. But for me, the classical dishes will always be the winner. They would not have been able to make a tiramisu cake if it wasn't for the classical tiramisu that was discovered first!

Serves: 6-8 Prep time: 30 Minutes Cook time: 0 Minutes Ready in: 30 Minutes

Nutrition: Calories 655 Carbs: 54g Protein: 65g Fat: 43.7g

Ingredients:
500g mascarpone cheese
5 eggs, separated, at room temperature
900g caster sugar
1 pinch of salt
120ml strong Espresso coffee
1-2packets of Boudoir- sponge finger biscuits
1 flake chocolate, or a few blocks dark chocolate, grated
cocoa powder to sprinkle
Instructions:
1
Beat the Mascarpone cheese in a small bowl until soft. In a separate bowl, beat the egg yolks with the sugar reserving 1 tbsp (15 ml) to use later with the coffee. The mixture must be a pale yellow and fluffy..
2
Gradually beat in the softened mascarpone..
3
Use an electric whisk, and beat the egg whites with the salt until they form stiff peaks. Fold in the egg whites into the mascarpone cheese mixture..
4
Line your individual ramekins or large bowl with a layer of sponge fingers. .
5
Add the reserved sugar to the coffee and sprinkle the coffee over the sponge finger biscuits. The sponge fingers must be moist and not soggy..
6
Cover with half or the egg mixture..
7
Add another layer of sponge finger biscuits, repeat to moisten it with coffee and cover it with the remaining egg mixture..
8
Sprinkle with cocoa powder and grated dark chocolate. .
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4.91

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