If you’re a coffee lover and a dessert enthusiast, why not combine the two and create a classic tiramisu?

It took me nearly 23 years to enjoy coffee, initially out of necessity during my final exams. Likewise, it was almost 30 years before I appreciated tiramisu. Coffee flavoured dessert was a big no from me (thankfully I’ve came to my senses).

But now, I'm equally obsessed with my morning coffee and love it so much so that I even shared a tiramisu with my husband every evening during our week in Tuscany, just last week. So now we’re back home, naturally I had to make my own, and it's pretty damn good.

Tiramisu recipe

For best results, prepare this the night before or the morning of the day you plan to serve it, as it needs to be refrigerated for at least 8 hours after being assembled.

Ingredients

3 Egg yolks (approx. 50-60g yolks)
Egg whites 100-110g (approx. 3 eggs worth)
Caster sugar 60g
Mascarpone 250g
Vanilla extract 1/2 tsp
Ladyfinger biscuits 12-14 (boudoir biscuits which you should find in an Italian deli)
Espresso or very strong instant coffee 250g (chilled in advance)
Cocoa powder for garnish: 2 tbsp

Optional (alcohol):

1 shot of Marsala or dark rum

You’ll need: We’d advise an 8-9 inch round dessert dish or a 6-8 inch rectangle dish. The dish should be at least four inches in height.

Method

Prepare Coffee: Brew your coffee well in advance as it needs time to chill. If you're adding alcohol, mix it in at this stage. Chill your coffee in the fridge (preferably overnight or at least for several hours).

Egg Yolks Mixture: Separate your egg yolks and egg whites into two large mixing bowls. Whisk the egg yolks and caster sugar together until the mixture is thick and a pale yellow colour. Add vanilla extract and mascarpone, whisk until smooth.

Egg Whites Mixture: In the other bowl, whisk your egg whites until they form stiff peaks (you should be able to hold the bowl upside down, if you’re brave try this over head, without the eggs falling out).

Combine Mixtures: Gently fold the egg whites into the egg yolk, sugar, and mascarpone mixture until just combined.

Layering: Quickly dunk each ladyfinger biscuit in the cold coffee for two seconds per side, then place them in a row at the bottom of your serving dish. Continue until the first layer of biscuits covers the bottom of the dish.

Assembly: Spread a layer of the mascarpone mixture over the coffee-soaked biscuits. Repeat with another layer of coffee-soaked biscuits and another layer of mascarpone.

Garnish: Finish with a generous dusting of cocoa powder on top.

Chill in the fridge: Allow your tiramisu to set in the fridge for at least eight hours for the best result (overnight is ideal). If you're short on time, a minimum of four hours will suffice.

Storage

Store in the fridge for up to three days.

And that’s it. Enjoy your delicious homemade tiramisu!

Tiramisu

Yield: 6

Author: Alice Jafri

For the coffee and dessert enthusiasts. It took me nearly 23 years to enjoy coffee and almost 30 years before I appreciated Tiramisu. But now, I'm obsessed.

Ingredients

3 Egg yolks (approx. 50-60g yolks)
Egg whites 100-110g (approx. 3 eggs worth)
Caster sugar 60g
Mascarpone 250g
Vanilla extract 1/2 tsp
12-14 Ladyfinger biscuits (boudoir biscuits which you should find in an Italian deli)
Espresso or very strong instant coffee 250g (chilled in advance)
Cocoa powder 2 tbsp (for garnish)
Marsala or dark rum 25ml (1 single shot) (optional)

Instructions

Prepare Coffee: Brew your coffee well in advance as it needs time to chill. If you're adding alcohol, mix it in at this stage. Chill your coffee in the fridge (preferably overnight or at least for several hours).
Egg Yolks Mixture: Separate your egg yolks and egg whites into two large mixing bowls. Whisk the egg yolks and caster sugar together until the mixture is thick and a pale yellow colour. Add vanilla extract and mascarpone, whisk until smooth.
Egg Whites Mixture: In the other bowl, whisk your egg whites until they form stiff peaks (you should be able to hold the bowl upside down, if you’re brave try this over head, without the eggs falling out).
Combine Mixtures: Gently fold the egg whites into the egg yolk, sugar, and mascarpone mixture until just combined.
Layering: Quickly dunk each ladyfinger biscuit in the cold coffee for two seconds per side, then place them in a row at the bottom of your serving dish. Continue until the first layer of biscuits covers the bottom of the dish.
Assembly: Spread a layer of the mascarpone mixture over the coffee-soaked biscuits. Repeat with another layer of coffee-soaked biscuits and another layer of mascarpone.
Garnish: Finish with a generous dusting of cocoa powder on top.
Chill in the fridge: Allow your tiramisu to set in the fridge for at least eight hours for the best result (overnight is ideal). If you're short on time, a minimum of four hours will suffice.

Notes

You’ll need an 8-9 inch round dessert dish or a 6-8 inch rectangle dish. The dish should be at least four inches in height.
Store in the fridge for up to three days.

https://www.thehungrysoles.com/blog/tiramisu

Tiramisu, Italy, Dessert, Coffee

Dessert

Italian