Classic tiramisu

Classic tiramisu

Alice, Kitchen Stories


„The best tiramisu I've ever tasted.“

Difficulty

Medium đź‘Ť
30
min.
Preparation
0
min.
Baking
180
min.
Resting

Ingredients

Servings:-6+
250 g
mascarpone
250 g
ladyfingers
2
eggs
60 g
confectioner’s sugar
100 ml
freshly brewed espresso (cold)
3 tbsp
Amaretto
1 tbsp
chocolate (grated)
1 tbsp
cocoa powder (unsweetened)
salt
Metric
Imperial
  • 250 g mascarpone
  • 250 g ladyfingers
  • 2 eggs
  • 60 g confectioner’s sugar
  • 100 ml freshly brewed espresso (cold)
  • 3 tbsp Amaretto
  • 1 tbsp chocolate (grated)
  • 1 tbsp cocoa powder (unsweetened)
  • salt

Utensils

  • refrigerator
  • rubber spatula (optional)
  • 2 large bowls
  • shallow dish
  • serving dish
  • hand mixer with beaters
  • small sieve
  • fine grater (optional)

Enjoy with

Vin Santo, 2009
A caramel-colored, almost honey-like dessert wine is a wonderful choice when making this classic dessert. The aromas of toasted nuts and dried fruit in the wine blend into the creaminess of the dish, while the wine’s subtle acidity offers a dynamic excitement to the palate.

Nutrition per serving

Cal
402
Protein
9g
Fat
22g
Carb
42g

Step 1/6

Separate eggs. Whisk egg yolks with confectioner’s sugar until pale and fluffy. Add Amaretto and mascarpone. Whisk until smooth.
  • eggs
  • 30 confectioner’s sugar
  • tbsp Amaretto
  • 250 mascarpone
  • large bowl
  • hand mixer with beaters

Separate eggs. Whisk egg yolks with confectioner’s sugar until pale and fluffy. Add Amaretto and mascarpone. Whisk until smooth.

Step 2/6

Beat egg whites with a pinch of salt until stiff peaks form. Slowly whisk in the remaining confectioner’s sugar.
  • salt
  • 30 confectioner’s sugar
  • large bowl
  • hand mixer with beaters

Beat egg whites with a pinch of salt until stiff peaks form. Slowly whisk in the remaining confectioner’s sugar.

Step 3/6

Now, carefully fold beaten egg whites into mascarpone cream.
  • rubber spatula

Now, carefully fold beaten egg whites into mascarpone cream.

Step 4/6

Combine espresso and remaining Amaretto in a shallow dish. Dip ladyfingers in espresso mixture and then layer soaked ladyfingers in bottom of the serving dish.
  • 100 ml espresso
  • tbsp Amaretto
  • 250 ladyfingers
  • shallow dish
  • serving dish

Combine espresso and remaining Amaretto in a shallow dish. Dip ladyfingers in espresso mixture and then layer soaked ladyfingers in bottom of the serving dish.

Step 5/6

Cover with a layer of mascarpone cream and top with a fine layer of grated chocolate.
  • tbsp chocolate
  • fine grater

Cover with a layer of mascarpone cream and top with a fine layer of grated chocolate.

Step 6/6

Repeat layering process until all ingredients are used up. Finish up with a layer of mascarpone cream and dust with unsweetened cocoa powder. Refrigerate for at least 3 hours before serving.
  • tbsp cocoa powder
  • refrigerator
  • small sieve

Repeat layering process until all ingredients are used up. Finish up with a layer of mascarpone cream and dust with unsweetened cocoa powder. Refrigerate for at least 3 hours before serving.