Italian Tiramisu Cake
Tiramisu. This Italian classic is the perfect combination of creamy mascarpone, rich coffee, and delicate ladyfingers. It’s always a hit at home, and I know you’ll love it as much as I do. This recipe serves 16 delectable pieces.
Ingredients
- 4 eggs
- 8 tablespoons granulated sugar
- 4 tablespoons amaretto optional
- 450 g mascarpone
- 400 ml heavy cream whipped
- 36 ladyfingers
- 300 ml strong coffee
- 2 tablespoons cocoa powder
Instructions
Separate the Eggs:
- Place the egg whites into one mixing bowl and the egg yolks into another. Add the sugar to the egg yolks.
Prepare the Mascarpone Mixture:
- Mix the mascarpone and amaretto (if using) until well combined. Whip the heavy cream and gently fold it into the mascarpone mixture.
- Beat the egg yolks and sugar until smooth and pale yellow, then mix in the mascarpone.
- Whisk the egg whites until stiff peaks form, then gently fold them into the mascarpone mixture using a spatula. Your mascarpone mixture is now ready.
Brew the Coffee:
- Brew the coffee and let it cool. Pour the coffee into a wide, deep plate.
- Dip the Ladyfingers:
- Dip the underside of each ladyfinger briefly (1-2 seconds) into the coffee. The underside should absorb about half the coffee but should not be soaked through.
Assemble the Tiramisu:
- Place 18 soaked ladyfingers at the bottom of your serving dish. Spread half of the mascarpone mixture on top. Sift cocoa powder over this layer.
- Soak the remaining ladyfingers and place them on top. Spread the remaining mascarpone mixture over them.
Chill and Serve:
- Refrigerate overnight. Just before serving, sift the remaining cocoa powder on top.
Notes
- For a non-alcoholic version, you can omit the amaretto.
- Tiramisu can be made a day ahead, allowing the flavors to meld beautifully.
- Ensure the coffee has cooled before dipping the ladyfingers to avoid them becoming too soggy.