Tiramisu recipe
A classic Tiramisu, or 'pick me up', made from mascarpone, double cream, coffee syrup and sponge fingers.
Ingredients
- 500 g mascarpone
- 250 ml double cream
- 3 medium free range eggs
- 50 g caster sugar
- 17.6 oz mascarpone
- 8.8 fl oz double cream
- 3 medium free range eggs
- 1.8 oz caster sugar
- 17.6 oz mascarpone
- 1.1 cups double cream
- 3 medium free range eggs
- 1.8 oz caster sugar
- 500 ml water
- 125 g caster sugar
- 10 g instant coffee
- 17.6 fl oz water
- 4.4 oz caster sugar
- 0.4 oz instant coffee
- 2.1 cups water
- 4.4 oz caster sugar
- 0.4 oz instant coffee
- 100 g sponge fingers
- 1 sprinkling of cocoa powder
- 3.5 oz sponge fingers
- 1 sprinkling of cocoa powder
- 3.5 oz sponge fingers
- 1 sprinkling of cocoa powder
Details
- Cuisine: Italian
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 20 mins
- Cooking Time: 5 mins
- Serves: 6
Step-by-step
- For the syrup, boil the sugar and water together in a thick-bottomed pan, then add the coffee. Remove from the heat and set aside.
- Suspend a bowl over a pan of simmering water and whisk the three egg yolks and half of the sugar together until pale and aerated, then set aside.
- In a separate bowl, whisk the double cream until if forms soft peaks, then beat the mascarpone to make it softer and add to the cream until combined.
- In a clean bowl, whisk the three egg whites until firm, then gradually add the remaining sugar and whisk until firm.
- Fold all components together, the yolks, whites and mascarpone cream, and mix until combined.
- Soak the sponge fingers in the coffee syrup and spoon half on the bottom of a dish, followed by half the cream, and repeat until complete. Dust with a light coating of cocoa powder on top and serve.
Recipe taken from The Dessert Deli by Laura Amos, £20.00, Hardback, published by Paperbooks 31st October 2012.
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