By Chelsea Sugar
Page views: 406194Tiramisu is an Italian dessert - it means "pick me up" because there's traditionally quite a bit of coffee in it!
31 reviews
3 egg yolks
1/4 cup Chelsea Caster Sugar (56g)
1 tsp vanilla essence
250g mascarpone
300ml Meadow Fresh Original Cream
1 cup strong, freshly brewed coffee (250ml)
6 Tbsp coffee liqueur (i.e. Kahlua or Tia Maria)
24 large sponge fingers or savoiardi biscuits (sponge cake cut into fingers can be substituted)
1-2 Tbsp cocoa powder
Prepare a double boiler. You can do this by bringing a few centimetres of water to a simmer in a saucepan. Place a glass or stainless steel bowl over the top, so that it fits snugly without touching the water below.
Place egg yolks, Chelsea Caster Sugar and vanilla in the bowl. Whisk until thick, pale and creamy (3-4 minutes). Remove from heat.
Place the mascarpone and cream in a separate large bowl. Using an electric mixer, whip to soft peaks. Fold into the egg mixture.
Mix the coffee with the coffee liqueur. Dunk the sponge fingers quickly in the coffee mixture, making sure they are completely immersed. Don’t leave them in for more than a second or two as they can turn soggy.
Layer one third of the sponge fingers in a serving dish (approximately 24cm x 16cm) and top with a third of the mascarpone cream. Repeat twice to form three layers.
Sift cocoa evenly over the top. Cover and chill for at least 3 hours before serving.
The recipe has been updated - and not helpfully. This is a key step and this is what the recipe used to say:
Over a large pan of simmering water place a medium bowl. In it, whisk vanilla, egg yolks and Chelsea Caster Sugar until thick, pale and creamy. Remove from heat and cool. Beat the mascarpone and fold in the whipped Meadow Fresh Original Cream then fold into the egg mixture.
Great recipe. I added a bit more sugar to the egg mixture (1/3 cup) and it was perfect. A tip that is not mentioned is to make sure that the coffee is not too hot when dunking the biscuits, as they will become soggy.
This is my go-to recipe for tiramisu. It may be simpler than some recipes out there, but it's bullet-proof and delicious. I make it every month or so, and the family eats it over the course of a few days. Leave it in the fridge overnight to set and it's even better.
Also, as some others suggested: Blend the cooled egg yolk mixture into the mascarpone before you fold in the whipped cream and it will come out perfectly fluffy.
This is a simple, easy to understand recipe. I do think it's cheap to make as you don't need to buy many ingredients. The reason this didn't get 5 stars is because I think the recipe should say to beat the cream separately from the mascarpone first, and then to beat mascarpone and add whipped cream to it. As the mascarpone available to me is already thick, and adding the cream unbeaten makes the cream/mascarpone mixture too liquid-y and I accidentally overheat my mixture when trying to thicken it. And it turned into basically butter within a minute. So that's my tip for a slight change in the method of the recipe. As i was following the method step-by-step, I didn't beat my cream first and didn't realize that it was asking for you to whip it.
Everything else recipe wise was fine and I didn't have any issues with anything else.
I only make this for xmas dinner. I usually double the recipe, make a huge batch, forgetting, cough,
The best Tiramisu recipe! Everyone always asks for it when I make it, have printed it off for friends many times! Delish x
I make this every Christmas Day. It’s delicious, and there’s always a fight over who get the leftovers!
Super easy recipe to follow. I’ve made it 4 times! The custard is perfect for this. However, I had trouble trying to find a suitable substitute for the songs fingers. Using sponge cake from the supermarket was a terrible idea. Then I tried Griffins chocolate chippies. Worked a treat!
So good! Love the balance between sweet, creamy, boozy and bitter. Also love the kids won’t eat it so I don’t have to share. Egg yolks add a delicious richness but like they are not raw. Will definitely make again!
Still making this every year for my wife, I use marsala wine added to the coffee instead of following the recipe but it's simple and great!
Sounds good! How much would 250g be if you don't have scales?
CHELSEA SUGAR: Hi there, 250g of mascarpone is approximately 1 cup.
Devine!! Soooo easy, would easily give it 10 stars.
My go to dessert recipe! Very easy but always impresses and is delicious!
Bonus for the cooked eggs for those who are squeamish about them :)
I have not done the coffee and alcohol version because of children. I substituted drinking chocolate for coffee and bought store bought custard. Enjoyed by adults and children.
Not, as the previous comment notes, the beloved Italian tiramisu but a delicious and easy to make twist on it which is good for those who don't want to risk the raw eggs of the authentic version.
I didn't want to spoil the rating of this recipe, I haven't cooked it and probably it's great. I merely wanted to point out that this is not the beloved Italian tiramisu.
looks real yummy to eat i must try and have a go at making it
love the idea of the spone fingers i have always done layers i thinks finger work best tast great and family
loves it too
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