Make classic tiramisu with Lisa

Make classic tiramisu with Lisa

Based on 380 ratings
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Lisa Schölzel

Lisa Schölzel

Food Editor at Kitchen Stories

www.instagram.com/whatscookinglisa/
"For this tiramisu recipe I used strong and freshly brewed espresso, not the instant powder. It makes a difference, trust me. Make sure the coffee has cooled slightly and that you don't 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. Traditionally, the dessert is prepared with raw eggs. Alternatively, you can use whipped cream. Instead of regular sugar, it's best to use powdered sugar, as it's finer and blends better. 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
30 min
Baking
0 min
Resting
180 min

Ingredients

2Servings
83⅓ g
mascarpone cheese
83⅓ g
ladyfingers
⅔
eggs
20 g
confectioner’s sugar
33⅓ ml
espresso
1 tbsp
amaretto
⅓ tbsp
bittersweet chocolate
⅓ tbsp
unsweetened cocoa powder
salt
MetricImperial
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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 beat egg whites

how-to-separate-eggs

How to separate eggs

Nutrition per serving

Cal402
Fat22 g
Protein9 g
Carb42 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.
    • 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

    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
    • 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

    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.
    • 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

    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!
    • 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!

    Make classic tiramisu with Lisa

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