How to Make Tiramisu
Tiramisu is a cold and creamy cake that is made of layers of delicious ladyfingers. So clearly, ladyfingers, or savoiardi as they’re called in Italy, are a must. However, the mascarpone cheese and a little bit of cocoa powder are just as important to give this dessert a special touch.
5-Minute Crafts will show you how to make a tiramisu step-by-step. Bear in mind that our recipe might differ from the authentic Italian recipe.
- 450 g of mascarpone cheese
- 3 espressos or 1 ½ cups of any black coffee of your choice (prepared)
- 400 g of ladyfingers (or savoiardi)
- 1 ½ cups of heavy cream
- 2 tbsp of sugar to whip the cream
- 6 egg yolks
- ⅔ cup of sugar for the yolks
- 2 tsp of cocoa
1. Prepare the espressos or the coffee. Set aside and allow them to cool for later.
2. Put the mascarpone cheese in a bowl and beat it until it’s smooth. Then set aside.
3. Divide the yolks and the whites.
4. Heat water in a saucepan, and once it comes to a boil, put a bowl on top with the yolks and sugar. Beat until they change color and the ingredients are well-combined.
5. Pour the beaten yolks into the bowl where the mascarpone cheese is and stir everything to combine. Let the mix cool in the refrigerator.
6. To whip the heavy cream, it is important that the cream itself is cold, as well as the bowl that you are going to whip the cream in. Start by putting the heavy cream and the bowl in the freezer for one hour. Then beat the cream together with the 2 tablespoons of sugar for about 5-6 minutes until you see it rise in volume.
7. Now that you also have whipped cream, mix it with the egg yolks and the mascarpone. Stir using a rubber spatula.
8. To assemble the tiramisu, soak the ladyfingers in coffee, one by one, one side at a time. Then, place a layer of soaked ladyfingers into a baking dish.
9. Cover the first layer of cookies with half of the cheese/cream mixture. Place another layer of cookies and cover with the rest of the mixture. Cover the baking dish with aluminum foil or plastic foil and let it sit in the refrigerator overnight.
10. Finally, sift with cocoa and cover the entire surface of the baking dish. If you want to get a more firm tiramisu, put it in the freezer for about 1 or 2 hours before serving.