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Make classic tiramisu with Lisa

Based on 337 ratings

Lisa Schölzel

Senior Food Editor at Kitchen Stories

instagram.com/whatscookinglisa/

“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 👍
30
min.
Preparation
0
min.
Baking
180
min.
Resting

Ingredients

Servings:-6+
250 g mascarpone cheese
250 g ladyfingers
2 eggs
60 g confectioner’s sugar
100 ml espresso
3 tbsp amaretto
1 tbsp bittersweet chocolate
1 tbsp unsweetened cocoa powder
salt
Metric
Imperial

Utensils

  • large bowl
  • 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

Cal
402
Protein
9 g
Fat
22 g
Carb
42 g

  • Step 1/4

    Separate eggs. Beat egg yolks with some confectioner’s sugar until pale and fluffy. Add Amaretto and mascarpone. Beat until smooth.
    • 2 eggs
    • 30 g confectioner’s sugar
    • 1 tbsp amaretto
    • 250 g mascarpone cheese
    • large bowl
    • 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

    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.
    • salt
    • 30 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

    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.
    • 100 ml espresso
    • 2 tbsp amaretto
    • 250 g ladyfingers
    • 1 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

    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!
    • 1 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!

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