Classic Tiramisu
Servings 8
Prep time
30 minsInactive time
4 hrTotal time
4 H & 30 MIngredients
Method
- In a double-boiler (or a stainless-steel bowl placed over a saucepan of boiling water), combine egg yolks and sugar. Reduce heat to low and cook, stirring constantly, for 10 minutes (this is your sabayon).
- Remove pot from heat and whip mixture until thick and lemon-coloured. Set aside to cool briefly.
- Add mascarpone to whipped yolks and beat until combined.
- In a separate bowl, whip cream until soft peaks form. Gently fold cream into mascarpone sabayon mixture and set aside.
- Combine cold espresso and coffee liqueur. Dip lady fingers into mixture just long enough to get them wet, but don’t soak them!
- Arrange dipped lady fingers in the bottom of a 23cm x 23cm baking dish (or a serving bowl). Spoon half the mascarpone sabayon over the lady fingers. Repeat process with another layer of lady fingers and finish with a layer of tiramisu cream. Refrigerate 4 hours or overnight.
- Dust with cocoa before serving.
Simon says ...
The mascarpone doesn’t have to be at room temperature, but it will mix in easier if it is.
Use as much or as little cocoa powder as you like—some people prefer a light dusting, I went for a heavier topping.