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 7 ingredients and 13 steps. Here is how you achieve it.

Ingredients of Tiramisu

Prepare 1 of Sponge Cake.
Prepare 2 of Eggs.
You need 3/4 Cup of Sugar.
You need 3 Cups of Coffee Strong Black.
It's 200 Grams of Cheese.
It's 2 Tablespoons of Sugar Powdered.
It's 2 Cups of Whipping cream.

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 step by step

Combine the Eggs, 1/2 cup sugar and 1/4 cup coffee in a bowl.
Use a wire whisk to beat the egg mixture over medium low heat for about 3-5 minutes until mixture is frothy and thickened.Cool the mixture over an ice bath.
In a medium bowl combine the cheese and the egg mixture using a hand mixer till it is smooth..
You can also add some whipped cream in it as well if you like having a creamy taste, but personally I like it without the cream inside.If you like the taste of alcohol in your desserts, then add in some rum or brandy into the mixture.Mix again with the hand mixer at a low speed if you do..
Cut the cake into long thin slices of sufficient width (This is going to hold the entire thing together. So it shouldn't be too thin, nor should it be too thick).
Take a pan of size (approx) 11 1/2 x 8 inches and layer the bottom with the cake slices. Make sure that the tray is entirely layeredYou can use multiple smaller trays instead. But try to use one with a flat bottom..
Brush the cake with the coffee mixture (More coffee means more juicy. But remember, too much coffee can crumble the cake).
Spoon the egg mixture onto to the cake.You can make it double layered (for that extra zing) if you want, in which case you will want to save up half the custard for the second layer.
Layer it again with cake slices. Lather more coffee mixture onto it again..
In a separate DRY bowl take the whipping cream (chilled cream is better) and beat it with the hand mixer (washed and DRIED). It will turn really fluffy and soft. Add in the powdered sugar and beat it a bit more to mix thoroughly.
After you are done with the whipping cream lather it gently onto the cake. You can use a spoon to even it out and add in some peaks as well..
Sprinkle some chocolate powder onto it and chill in the refrigerator for about four hours..
Cut a cube of the dessert and serve it to your friends and famiily.

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.