The best Tiramisu you'll ever make
Dessert,  International Recipes,  Italian Dishes,  Uncategorized,  Vegetarian

Tiramisu – The Best Dessert

To me Tiramisu is the most delicious dessert on the planet! I love Italian food, as you might have noticed and so it’s no surprise to me that they came up with this little piece of paradise on a plate.

Tiramisu - The most delicious dessert


Usually I say “I got it from my Maman” but in this case I got the recipe from my lovely wife Stella. She loves making desserts and this is by far my favourite.
She spent years tweaking this recipe and now it has just the right combination of flavours and the perfect consistency. I’m excited to share it with you!

You can download and/or print this recipe here:


Tiramisu

Course Dessert
Cuisine Italian
Keyword dessert, espresso, Italian, sweet, Tiramisu
Prep Time 30 minutes
Cook Time 4 hours
Resting Time 4 hours
Total Time 4 hours 30 minutes
Servings 4 people
Author Hami

Ingredients

  • 1 pack sponge fingers (9 oz / 250g)
  • 1/2 cup whipping cream (120 ml)
  • 1 cup mascarpone (1 cup)
  • 2 medium egg whites
  • 1 medium egg yolk
  • 1/2 cup sugar (100 g)
  • 1 cup espresso (250 ml)
  • 4 tbsp amaretto
  • 2 tbsp cocoa powder

Instructions

  1. Brew the espresso (or strong coffee alternatively). Dissolve 2 tbsp of the sugar in it while hot. Set aside in a soup plate to cool down.
  2. Separate the eggs and add one of the yolks to a bowl with the mascarpone. You won’t need the second yolk, so you can use it for something else. French toast maybe? Add the remaining sugar and combine with a hand mixer until the sugar is dissolved. Set aside.
  3. In another bowl beat the egg whites until stiff. Make sure to clean the whisks between mixing different ingredients, otherwise the egg whites and cream might not become stiff.

  4. Transfer the egg whites to the bowl with the mascarpone mixture but don’t fold it in just yet, first whip the cream in a clean bowl until it forms soft peaks when you pull out the whisks. 
  5. Now add the whipped cream to the mascarpone and carefully fold it in together with the egg whites. You don’t want to stir too much and beat out all the air again. The mixture needs to be light and fluffy.

  6. Next add the amaretto to the espresso. Use a rectangular dish or plastic container, high enough to hold your tiramisu. Soak the sponge fingers one by one in the espresso mixture until no air bubbles come up but before they become too soft and fall apart. 

  7. Arrange the espresso soaked sponge fingers in your dish next to each other until the surface is covered. 

  8. Add 3 tbsp of the espresso to the cream mascarpone mix and carefully fold it in. Only do this once the coffee is cold or at least lukewarm.

  9. Spread an approx 1 cm / 1/2″ thick layer of cream on top of your layer of sponge fingers.

  10. Now soak more sponge fingers and arrange a second layer on top of the cream until it is covered.

  11. Put on the lid if you used a plastic container or cover your dish with cling film. Let your tiramisu set in the fridge for at least 4 hours. If you are aiming for the perfect consistency and flavour I recommend letting it set overnight though. You know those dishes that do some magic overnight if you leave them in the fridge and the next day they are even better than before? Tiramisu is one of them. Don’t keep it for too long though as it contains raw eggs.

  12. Before serving sieve the cocoa powder on top. Serve with a nice cup of tea or coffee of course and get ready to enter Heaven. Enjoy!

Or watch the quick video tutorial here:

Ingredients (for 4):

250 g sponge fingers (1 pack [9 oz])
130 ml whipping cream (1/2 cup)
250 g mascarpone (1 cup)
2 egg whites
1 egg yolk
100 g sugar(1/2 cup)
250 ml espresso (1 cup)
4 tbsp amaretto
2 tbsp cocoa powder

Time:

Prep: 30 min
Rest: 4 h +
Total: 4.5 h +

The Best Tiramisu Recipe | igotitfrommymaman.com

Instructions:

Brew the espresso

Brew the espresso (or strong coffee alternatively). Dissolve 2 tbsp of the sugar in it while hot. Set aside in a soup plate to cool down.

Beat the egg whites

Separate the eggs and add one of the yolks to a bowl with the mascarpone. You won’t need the second yolk, so you can use it for something else. French toast maybe? Add the remaining sugar and combine with a hand mixer until the sugar is dissolved. Set aside.

In another bowl beat the egg whites until stiff. Make sure to clean the whisks between mixing different ingredients, otherwise the egg whites and cream might not get stiff.

Transfer the egg whites to the bowl with the mascarpone mixture but don’t fold it in just yet, first whip the cream in a clean bowl until it forms soft peaks when you pull out the whisks.

Whip the cream

Now add the whipped cream to the mascarpone and carefully fold it in together with the egg whites. You don’t want to stir too much and beat out all the air again. The mixture needs to be light and fluffy.

Layer the sponge fingers and cream

Next add the amaretto to the espresso. Use a rectangular dish or plastic container, high enough to hold your tiramisu. Soak the sponge fingers one by one in the espresso mixture until no air bubbles come up but before they become too soft and fall apart.

Arrange the espresso soaked sponge fingers in your dish next to each other until the whole surface is covered.

Add 3 tbsp of the espresso to the cream mascarpone mix and carefully fold it in. Only do this once the coffee is cold or at least lukewarm.

Spread an approx. 1 cm / 1/2″ thick layer of cream on top of your layer of sponge fingers.

Now soak more sponge fingers and arrange a second layer on top of the cream until it is covered.

Add the remaining mascarpone cream and spread it on top.

Let your tiramisu set for at least 4 hours, or ideally overnight

Put on the lid if you used a plastic container or cover your dish with cling film. Let your tiramisu set in the fridge for at least 4 hours. If you are aiming for the perfect consistency and flavour I recommend letting it set overnight though. You know those dishes that do some magic overnight if you leave them in the fridge and the next day they are even better than before? Tiramisu is one of them. Don’t keep it for too long though as it contains raw eggs.

Sprinkle with cocoa

Before serving sieve the cocoa powder on top. Serve with a nice cup of tea or coffee of course and get ready to enter Heaven. Enjoy!

Please let me know what you think of our tiramisu recipe and let me know if you have any questions! Are you looking for more sweet recipes? Take a look at my other desserts right here.

Have you tried and loved my recipe? Or does it just look delicious and you want someone to make it for you? Share it on social or pin it for later!

Are you wondering where Tiramisu comes from? Apparently as with so many dishes there is a battle going on over who invented it and which region it originally comes from. Find out more about the mystery in this article in the Telegraph.

Thank you so much for stopping by and reading!

The most delicious Tiramisu you'll ever taste! - I got it from my Maman

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