Tiramisu is definitely one of my favorite desserts and was a must-eat every time we came back to Poland. My mom is a real tiramisu-masterchef. But I was tired of waiting for her visit and Lidl happened to have Italian week…
Classic Italian tiramisu
- 1 Baking form (or heat-resistant dish) in size 34×23 cm – better if it's transparent
- 1 Mixer
- 1 Spatula or wooden spoon
- 250 ml espresso coffee the stronger the better
- 500 g mascarpone
- 250 g ladyfingers
- 6 egg size M
- 50 g sugar
- 1 pinch salt
- 3 tbsp cocoa powder to sprinkle on top
- Brew the espresso and let it cool down.250 ml espresso coffee
- Wash and scald the eggs. Separate yolks and whites.6 egg
- Using mixer, beat the yolks with sugar until light and fluffy.50 g sugar
- Add mascarpone in 2-3 portions, still mixing (use slower speeds).500 g mascarpone
- Beat the whites with a pinch of salt to a stiff mass.1 pinch salt
- Gently mix whites with yolks and mascarpone mixture. Use spatula od wooden spoon.
- Dip ladyfingers on both sides in coffee and layer them on the bottom of the form.250 g ladyfingers
- Use one half of mascarpone cream on top of the ladyfingers.
- Layer second part of dipped ladyfingers on top of the form.
- Cover ladyfingers with the rest of mascarpone cream.
- Sprinkle cocoa powder on top, cover with foil wrap and put in the fridge to set in for around 12 hours.3 tbsp cocoa powder
My husband said it’s even better than my mom’s which I take as a huge compliment. Now when I checked that tiramisu isn’t difficult recipe, I’m certainly going to make it much more often.
Let me know on Instagram if you use my recipe. Any questions or tips? Comments are yours!