Instagram Tiktok Pinterest Youtube
Search

Tiramisu

To be totally honest, I’m not a coffee drinker, and until a few months ago I actually I couldn’t stand the taste of it. I don’t know what switched in me but for some reason I like it now so and was surprised I liked this tiramisu so much considering last timeI tried it as a kid I hated it. But hey, if there’s anything that’s gonna make you like coffee it has to be tiramisu so let’s just say this one did for me 🙂

Print Recipe
Jump To Recipe

Ingredients

For the Biscuits

2 eggs, separated

50g sugar

60g flour

1 tbsp corn flour

 

For the Mascarpone Cream

2 eggs, separated

75g caster sugar

200g mascarpone

 

Other Ingredients

250ml black coffee

2 tbsp Frangelico, optional

 
 

How to Make It

For the Biscuits

  • Preheat the oven to 180ºC.
  • Beat the egg whites with until soft peaks then gradually add the sugar and continue to beat until the mixture is stiff and glossy.
  • Add egg yolks and whisk for a couple of seconds so they are just combined with the whites.
  • Sift in the flour and gently fold into the mixture. You want to prevent knocking out too many air bubbles, so mix until just incorporated.
  • Transfer the batter to a piping bag and snip roughly a 2cm hole in the end.
  • Line a tray with baking paper and pipe logs that are about 5cm long.
  • Optionally, you can sift over a few teaspoons of icing sugar which will give them a little sweetness and crispness on the outside once baked.
  • Bake the savoiardi for 10-15 minutes, making sure you keep a close eye on them because they can burn quickly.
  • Allow to cool slightly before removing from the tray as they will be quite soft still with straight from the oven.

For the mascarpone cream

  • Beat yolks and sugar until pale and thick. Add the mascarpone and beat until thoroughly combined.
  • Add the egg whites to a clean bowl and whisk until stiff and foamy, about 3 minutes.
  • Add 1/3 of the egg white mix to the yolks and fold through to loosen the mixture a little.
  • Add the remaining egg whites and gently fold until just incorporated, making sure you don’t knock out too much air.

Assembly

  • Quickly dip one biscuit at a time into the coffee and lay in a single layer along the bottom of a baking dish. You might need to cut or trim your biscuits slightly to get them to fit properly (depending on your dish).
  • Add a layer of the mascarpone cream on top so that the biscuit layer is fully covered by about 1cm.
  • Repeat these steps until all of the cream and biscuits are used up – I did 3 layers of biscuits and cream.
  • Add a layer of whipped cream on top (not traditional and not necessary, I just ran out of mascarpone 😅 but it was actually really nice)
  • Cover and set in the fridge for a few hours or overnight, then just before serving, dust with cocoa powder.

Video

Tiramisu (and savoiardi biscuits)

To be totally honest, I'm not a coffee drinker, and until a few months ago I actually I couldn't stand the taste of it. I don't know what switched in me but for some reason I like it now so and was surprised I liked this tiramisu so much considering last timeI tried it as a kid I hated it. But hey, if there's anything that's gonna make you like coffee it has to be tiramisu so let's just say this one did for me 🙂
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Setting Time 5 hours
Total Time 5 hours 35 minutes
Course Dessert
Cuisine Indian
Servings 4

Ingredients
  

For the lady finger (savoiardi) biscuits

  • 2 eggs separated
  • 50 g sugar
  • 60 g flour
  • 1 tbsp corn flour

For the mascarpone cream

  • 2 eggs separated
  • 75 g caster sugar
  • 200 g mascarpone

Other ingredients

  • 250 ml black coffee
  • 2 tbsp Frangelico optional
  • cocoa powder for dusting

Instructions
 

For the savoiardi biscuits

  • Preheat the oven to 180ºC.
  • Beat the egg whites with until soft peaks then gradually add the sugar and continue to beat until the mixture is stiff and glossy.
  • Add egg yolks and whisk for a couple of seconds so they are just combined with the whites.
  • Sift in the flour and gently fold into the mixture. You want to prevent knocking out too many air bubbles, so mix until just incorporated.
  • Transfer the batter to a piping bag and snip roughly a 2cm hole in the end.
  • Line a tray with baking paper and pipe logs that are about 5cm long.
  • Optionally, you can sift over a few teaspoons of icing sugar which will give them a little sweetness and crispness on the outside once baked.
  • Bake the savoiardi for 10-15 minutes, making sure you keep a close eye on them because they can burn quickly.
  • Allow to cool slightly before removing from the tray as they will be quite soft still with straight from the oven.

For the mascarpone cream

  • Beat yolks and sugar until pale and thick. Add the mascarpone and beat until thoroughly combined.
  • Add the egg whites to a clean bowl and whisk until stiff and foamy, about 3 minutes.
  • Add 1/3 of the egg white mix to the yolks and fold through to loosen the mixture a little.
  • Add the remaining egg whites and gently fold until just incorporated, making sure you don’t knock out too much air.

Assembly

  • Quickly dip one biscuit at a time into the coffee and lay in a single layer along the bottom of a baking dish. You might need to cut or trim your biscuits slightly to get them to fit properly (depending on your dish).
  • Add a layer of the cream on top so that the biscuit layer is fully covered by about 1cm.
  • Repeat these steps until all of the cream and biscuits are used up.
  • Add a layer of whipped cream on top.
  • Cover and set in the fridge for a few hours then just before serving, dust with cocoa powder.
Keyword coffee, tiramisu

OTHER RECIPES YOU’LL LOVE!

Hey! I’m Montana...

Mon Mack Food is my little space to share my passion for food. It is also a place to document the recipes I’ve created while cooking for friends and family! While it is now just a hobby, my absolute dream is to build this project into something I can one day call my job 🙂

More About Me
Sign up to get the latest recipe inspiration straight to your inbox!
RECENT POSTS
Search

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




© 2021 All rights reserved