7 February, 2024
The Best Easy Tiramisu Recipe
Tiramisu, a beloved Italian dessert with a delightful coffee flavor, is a classic crowd-pleaser. The traditional Tiramisu recipe features layers of ladyfingers dipped in coffee, alternated with a whipped mixture of mascarpone cheese, cream, eggs, and sugar.
A well-made Tiramisu typically consists of at least three layers. The foundation is laid with the bottom layer, composed of ladyfinger biscuits soaked in a coffee syrup.
Following this, the Tiramisu cream is added, and the final layer involves a generous dusting of cocoa powder.
For an exceptional Tiramisu, opt for high-quality espresso coffee over instant coffee. However, in the absence of espresso, instant coffee can be a suitable substitute.
Over the years, various Tiramisu variations have emerged. The simplicity and deliciousness of this particular Tiramisu recipe have made it a favorite for me.
Tips for Perfecting Your Tiramisu Recipe:
- Each ladyfinger absorbs approximately 12-15 ml of coffee syrup.
- While ladyfingers are the traditional choice, you can experiment with substituting them with digestive biscuits.
- If the final mixture remains runny after whipping, add a bit of lemon juice to firm it up artificially.
- Investing in good-quality espresso is crucial, as it significantly enhances the flavor compared to instant coffee.
- Egg yolks contribute a rich flavor and stability to Tiramisu. If concerned about raw eggs, substitute with gelatin. Heat the egg yolks with sugar and water over a hot water bath for 2 to 3 minutes.
- Dust cocoa powder just before serving to prevent it from absorbing moisture from the mascarpone cheese.
Few Desserts recipe in my blog which you can go thru
Caramel Custard
Choco Orange Delicacy
Mango souffle
Fusion Delight
Black Forest Pudding
Strawberry Dessert
Preparation Time : 30 min
Cooking Time: 3 min
Total Time :33 min
Serves : 4
Ingredients
- 10 to 12 Lady finger biscuits
- Cocoa pd to dust
Coffee Syrup - 225 ml hot water
- 20 gm coffee pd
- 20 gm sugar
For The Cream - 150 gm mascarpone cheese
- 125 gm heavy cream chilled
- 2 egg yolks
- 2 tbsp sugar
- 15 ml water
Method
- In a bowl add coffee powder , sugar and hot water , stir , make sure the sugar melts.
Let the coffee syrup cool .
Dip the ladyfinger biscuit into the coffee syrup and place it in the bottom of a flat bowl, glass, or plate. Dip and remove, then refrigerate while you prepare the cream.
- Gently beat the mascarpone cheese , avoid overbeating, as heavy cream will be added later, and it will be whipped again.
- Introduce the heavy cream and beat until stiff and thick. Scrape the sides occasionally during whipping. Once whipped, store the cream in the fridge.
- To pasteurize the egg , mix egg yolk, water, and sugar. Stir consistently over a hot water bath for 2 to 3 minutes, ensuring the water doesn’t boil ,if the water in the water bath starts boiling remove the water bath with the egg bowl from the flame for few seconds and keep it back again.
- Whip the egg yolk until a light yellow color as the air has incorporated and a thick syrupy texture is achieved .
- Combine this egg mixture with the previously whipped mascarpone and cream. Blend thoroughly and whip until a stiffer consistency is obtained.
- Spread the mixture on top of the ladyfinger layer, tapping to flatten it.
- Repeat with another layer of ladyfingers and whipped cream. Tap and smooth the surface with a spatula or spoon.
- Tap and smooth the surface with spatula or a spoon. Let it chill in the fridge for at least 3 to 4 hours.
- Dust with cocoa powder just before serving.
- Serve and enjoy !