Make classic tiramisu with Lisa
Difficulty
Medium 👍Preparation
Baking
Resting
Ingredients
Utensils
bowl (large), hand mixer with beaters, rubber spatula, baking dish, fine grater, fine sieve
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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 slightly cooled 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 approx. at least 3 hrs. before serving. Enjoy!
Enjoy your meal!
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