Make classic tiramisu with Lisa
"For this recipe I used strong and freshly brewed espresso, not the instant powder. It makes a difference, trust me. Make sure to not soak the ladyfingers, but just quickly dunk them in the Amaretto-espresso mixture. That way they will stay soft and melt together with the rich cream, but won't be mushy. If Amaretto isn't your favorite, you can leave it out—I personally prefer my tiramisu without it. Please note that we have updated the images, condensed the steps, and added a new video to this recipe. However, the original recipe remains unchanged."
Difficulty
Medium 👍Preparation
Baking
Resting
Ingredients
Utensils
bowl (large), hand mixer with beaters, rubber spatula, baking dish, fine grater, fine sieve
How-To Videos
How to beat egg whites
How to separate eggs
Nutrition per serving
Step 1/4
- ⅔ eggs
- 10 g confectioner’s sugar
- ⅓ tbsp amaretto
- 83⅓ g mascarpone cheese
- bowl (large)
- hand mixer with beaters
Separate eggs. Beat egg yolks with some confectioner’s sugar until pale and fluffy. Add Amaretto and mascarpone. Beat until smooth.
Step 2/4
- salt
- 10 g confectioner’s sugar
- rubber spatula
Beat egg whites with a pinch of salt until stiff peaks form. Slowly whisk in the remaining confectioner’s sugar. Carefully fold beaten egg whites into mascarpone cream.
Step 3/4
- 33⅓ ml espresso
- ⅔ tbsp amaretto
- 83⅓ g ladyfingers
- ⅓ tbsp bittersweet chocolate
- baking dish
- fine grater
Combine espresso and remaining Amaretto in a shallow dish. Quickly dip ladyfingers in espresso mixture and then layer soaked ladyfingers in bottom of the serving dish. Cover with a layer of mascarpone cream and top with a fine layer of grated chocolate.
Step 4/4
- ⅓ tbsp unsweetened cocoa powder
- fine sieve
Repeat layering process until all ingredients are used up. Finish up with a layer of mascarpone cream, finely grated chocolate, and a dusting of unsweetened cocoa powder. Refrigerate for at least 3 hours before serving. Enjoy!
Enjoy your meal!
