I absolutely love tiramisu! And when I started making my own, I stopped ordering it in restaurants and pastry shops because I just know it won’t be as good as this one. It’s a recipe from Donal Skehan which to which I added a few more bits because my family loves adding extra chocolate to desserts. My mom usually doubles or even triples the quantity of chocolate! This recipe is a great summer recipe because it’s no bake and is delicious served cold.
- 4 large eggs
- 120 g sugar
- 500 g mascarpone
- 1 tsp vanilla extract
- 200-300 g ladyfinger biscuits, depending on the size of your dish
- 350 ml strongly brewed coffee
- 3 tbsp chocolate drink powder (such as Nesquik)
- rum, optional
- 300 g dark chocolate
- 400 g heavy whipping cream
- cocoa powder
- Bring 150 ml of heavy cream to a simmer and pour over the dark chocolate. Let sit for a few minutes and then mix until you get a smooth ganache. Set aside to slightly cool.
- Separate the egg yolks from egg whites. Add 20 grams of sugar to the egg whites and the rest to the yolks. Beat the egg whites first until they form a stiff peak. Next whip up the egg yolks, vanilla and a pinch of salt until the mixture is pale in colour and doubled in size.
- To the egg yolk mixture add the mascarpone and beat until well combined. Using a spatula, gently fold the egg whites into the mascarpone mixture until completely combined.
- Mix together the coffee and the chocolate drink powder. If you want, you can mix in a teaspoon of rum into the coffee as well. Dip the ladyfinger biscuits one by one and create an even layer on the bottom of your dish.
- Spread half of your chocolate ganache evenly on the top of the ladyfinger layer. Add half of the mascarpone mixture and spread evenly. Repeat with a layer of dipped ladyfingers, the other half of your chocolate ganache and the mascarpone mixture.
- Put the whole thing into the fridge for at least three hours or even better, overnight. Before serving, whip the 250 ml left of your whipping cream to a stiff peak. Pipe it into a pretty pattern on top of your tiramisu and sift some cocoa powder over the whole thing. Cut into big squares and enjoy!