If we are talking about comforting desserts, a classic Tiramisu has to be on that list. There something about the richness, hint of booze, coffee flavour and mix of textures that iI just love!
Tiramisu is one of those desserts that the longer you can wait to eat it, the better it will taste… And by the longer I don’t mean days, but at least make it a minimum of 4 hours prior to eating it, but if you have time I recommend to let it sit and soak all the goodness overnight.
Just follow the steps in the the video, every time you finish with one thing and are working on the next one make sure to keep it refrigerated (except for the espresso of course). Ingredients and amounts are listed below.
- 2 Cups of Mascarpone cheese
- 3/4 Cup of your choice of alcohol. I normally use Grand Marnier, but any dark alcohol will be okay: rum, coffee liquor or amaretto are popular choices… Just make sure it’s not too bitter.
- 6 Egg yolks
- 3/4 C Granulated sugar
- Vanilla extract
- 2 Cups whipping cream
- 36 ladyfingers cookies (this number is aprox)
- Unsweetened cocoa powder
- 1 1/2 Cups of espresso
Feel free to cut this recipe in half, with this ingredients you can use a 9×9 pan, but with half you still get a good size one. I did smaller versions and it was enough for 4 round containers, each would feed at least 4 to 5 people… Maybe 😉
The only part you’ll be cooking for this dessert are the Egg yolks (with sugar), so it’s very important that you pay attention to them, don’t stop whisking while they’re on the double boiler and once they reach a pale yellow colour it means you’re done!
Everybody claims to have the best Tiramisu recipe, but honestly I don’t think anybody has a bad one, ratios can change, substitutions are welcome, and at the end of the day if you use the key ingredients: Mascarpone cheese, cocoa, some sort of fluffy cookie and coffee it will be heavenly…
