Tiramisu. In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. With a pudding-like filling of mascarpone (a rich cream cheese that originated in the Lombardy region of Italy), the addition of rum and a dusting of cocoa, tiramisu is truly decadent and often found at Italian restaurants for dessert.

It is made of ladyfingers (savoiardi) dipped in coffee, layered with a whipped mixture of eggs, sugar and mascarpone cheese, flavoured with cocoa. The recipe has been adapted into many varieties of cakes and other desserts. Tiramisu is a timeless no-bake Italian dessert combining espresso-dipped ladyfingers and a creamy lightly sweetened mascarpone cream. You can cook Tiramisu using 19 ingredients and 10 steps. Here is how you cook that.

Ingredients of Tiramisu

Prepare 1 of Sponge cake (or ladyfinger biscuits).
Prepare of Cream:.
You need 250 grams of Mascarpone.
You need 60 grams of Granulated sugar.
You need 4 of Egg yolk.
Prepare 100 ml of Heavy cream.
Prepare 3 of Egg white.
Prepare 2 tbsp of Liquor (rum, amaretto, cognac).
You need of Syrup.
It's 1 tbsp of Instant coffee.
Prepare 2 tbsp of Granulated sugar.
You need 80 ml of Hot water.
You need 40 ml of Coffee liquor.
You need 3 tbsp of Sake.
Prepare of To garnish.
You need 30 grams of Biscuits.
It's 25 grams of Butter.
You need 1 of Strawberry compote.
You need 1 of Cocoa powder.

This recipe is from the late Maida Heatter and is easily the best homemade tiramisu recipe that I've ever tried. Ladyfinger cookies are dipped in coffee, then layered with mascarpone (a rich Italian cream cheese) and dusted with cocoa powder. It might become your new favorite dessert! Tiramisu, however, has a few signature components that set it apart.

Tiramisu instructions

Combine the coffee syrup ingredients and once cooled, add the liquor. Set aside..
Crush the biscuits and mix with melted butter. Simmer strawberries, sugar, and lemon for the compote (not listed) or buy store-bought..
Whisk the mascarpone (bring to room temperature first) with half the sugar until smooth, drop in the egg yolks one by one, whisking with each addition..
In a separate bowl, whisk the egg white and remaining sugar until stiff peaks form..
In another bowl, whisk the heavy cream until soft peaks form..
These are the ladyfingers I used. You also see them lined around Charlotte russe cakes..
Let the ladyfingers soak up the coffee syrup, and line the cake pan with them..
Whisk together Steps 3, 4, 5 in order, and add the liquor for fragrance..
Top a dollop on Step 7, sprinkle on the Step 2 biscuit crumble, then another layer of cream on top..
Spread the strawberry compote or cocoa powder on top..

The filling starts with a zabaglione — which is a fancy name for egg yolks whisked with sugar and marsala wine (or rum, in our case) over a double-boiler until light, pale and foamy. This zabaglione establishes the flavor of the whole dish. I have enjoyed Tiramisu throughout Italy and have never found a better more foolproof recipe for the best Tiramisu recipe you'll ever make. You'll be amazed how easy it is to make this classic Italian dessert and I promise you'll agree this is the Best Tiramisu you've ever had! The Tiramisu tasted SO different from any tiramisu I'd ever tried.