Classic Tiramisu


Yield: 6 servings


  • 3 egg yolks
  • 1/3 cup white sugar
  • 1/3 cup milk
  • 300g whipped cream
  • 1/4 teaspoon vanilla extract
  • 250g mascarpone cheese
  • 250mls strong coffee, using 2 tablespoon of espresso granules with 250ml hot water mixed then cooled to room temperature
  • 1 tablespoons rum (omit if making virgin)
  • 1 packet (1.5oz) ladyfinger cookies
  • Dutch cocoa powder for topping


  1. In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and then cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute. (No need to boil until bubble lest yolk begin to cook unevenly). Remove from heat and transfer to a large bowl and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
  2. Chill mixing bowl and whipping cream in freezer for 30 minutes. Beat cream with vanilla until stiff peaks form.
  3. Whisk mascarpone into yolk mixture until smooth.
  4. In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
  5. Arrange half of soaked ladyfingers in bottom of a dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers. Cover and refrigerate for at least 6 hours, until set.
  6. Before serving, sprinkle cocoa powder over top using a small sieve.
This entry was published on September 23, 2016 at 4:26 pm and is filed under Uncategorized. Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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