Make classic tiramisu with Lisa

Name: Make classic tiramisu with Lisa
Prep time: 30 min
Total time: 3 h 30 min
Cuisine: italian
Ingredients: 1 cup mascarpone cheese; 8 oz ladyfingers; 2 eggs; 0.5 cup confectioner’s sugar; 0.5 cup espresso; 3 tbsp amaretto; 1 tbsp bittersweet chocolate; 1 tbsp unsweetened cocoa powder; salt

Based on 370 ratings

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

Order 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

Cal402

Fat22 g

Protein9 g

Carb42 g

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!