Tiramisu
pure traditional italian recipe, ladyfingers included, explained like I’m five!
Servings Prep Time
12servings 60minutes
Cook Time Passive Time
10minutes 6hours
Servings Prep Time
12servings 60minutes
Cook Time Passive Time
10minutes 6hours
Ingredients
For ladyfingers (in case you don’t just buy them)
For the tiramisu filling
For covering the topping
  • 4g Cocoa(1 tsp) unsweetened powder
Instructions
Preparing the ladyfingers (in case you still didn’t bought them!)
  1. Preheat the oven to 180 celsius degrees – or 350 fahrenheit degrees and grease a sheet of parchement paper
  2. Separate the eggs in 2 separate bowls and beat the whites until foamy
  3. Add aboult half the sugar and beat it hard until it forms stiff peaks; then set aside
  4. In the egg yolk bowl add the reminder of the sugar and the vanilla extract and beat them until the colour fade to white, then set aside
  5. Sift together the flour and baking powder
  6. *Verry gently* fold half of the egg whites into the yolks bowl, then fold the flour mixture in
  7. Fold in the reminder of the egg whites without stirring too much
  8. Put the batter into a pastry bag and pipe the ladyfingers on the greased paper; don’t worry too much about their shape, they’ll end up deliciously covered anyway ;-) Seek to get about 24 ladyfingers, or adjust the numbers accordingly if you change quantities
  9. Bake the ladyfingers for 6 – 10 minutes, until the start browning on the sides
Preparing the tiramisu filling
  1. Combine egg yolks and sugar in a double-boiler, or in a metal bowl sitting on top of a pan with boiling water. Be careful to just simmer the water, not hard boiling it
  2. Stir them for about 10 minutes carefully *not* to cook the egg yolks. Just coddle them so they will not be raw
  3. Let the mixture cool down fo 10 minutes then whip it until its thick
  4. Add the mascarpone cheese, blend well and set aside
  5. In another bowl whip the whipping cream until it forms stiff peaks
  6. Gently mix the whipping cream with the egg yolks & mascarpone cheese mixture and set aside
Assembling the tiramisu
  1. Lay half of the ladyfingers in serving bowls or in a pan (or even right on the serving plates if you wish) and brush them with tha kahlua or with *very* strong, chilled coffee. If you bought the ladyfingers you can also soak them in kahlua for 2-3 seconds before layering them on the plate/pan
  2. Spoon half of the tiramisu filling on top of them
  3. Lay the rest of the ladyfingers on top of te filling, then spoon the rest of the filling – and so on if you would like more layers :-)
  4. Finish the top with cocoa powder using a strainer; Grate some chocolate over if you wish
  5. And now the tiramisu master-tip: Put the tiramisu in the fridge for at least 6 hours (overnight is best)! You won’t get it right otherwise, believe me!