Classic tiramisu
- Serves 8
- Estimated Time: 02:37:30
- Easy
- Dessert
- Italy
About Recipe
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Classic
Ingredients
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Method
Timer
Est. Time
1
Bring a pan of water to simmer
Mascarpone Mixture
03:00
2
Whisk the egg yolks, vanilla sugar and vanilla essence together in a bowl, over the steaming hot water until pale and doubled in volume
Mascarpone Mixture
03:00
3
Whisk together the mascarpone, double cream and marsala together until thick
Mascarpone Mixture
02:00
4
Whisk the two mixtures together
Mascarpone Mixture
02:00
5
Dissolve the vanilla sugar with the hot espresso then add the coffee liqueur and brandy
Sponge Fingers
03:00
6
Dip the sponge fingers into the coffee mixture, so that they evenly absorb the liquid, you want the sponge fingers to absorb as much liquid as possible without turning soggy
Sponge Fingers
03:00
7
Line the base and sides of a large bread tin with a strip of baking parchment long enough to hang over at the ends
Tiramisu Assembly
03:00
8
Aim to make 3 layers of mascarpone and 3 layers of biscuits with 8 sponge biscuits on each layer
Tiramisu Assembly
00:30
9
Start with a layer of biscuits, sprinkle over a little dark chocolate and a dusting of cocoa
Tiramisu Assembly
03:00
10
Spread a layer of the mascarpone mixture all over
Tiramisu Assembly
02:00
11
Arrange 8 more sponge biscuits on top, more chocolate and cocoa, then another layer of mascarpone and another layer of biscuits, then the last of the chocolate and some more cocoa
Tiramisu Assembly
08:00
12
Finish with a mascarpone layer and sift on the remaining cocoa powder
Tiramisu Assembly
02:00
13
Chill and leave to set in the fridge for at least a couple of hours
Tiramisu Assembly
02:00:00
14
To serve take it out of the tin using the baking parchment tails, serve on an oblong white serving dish cut into thin slices
Tiramisu Assembly
03:00