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!
Is there a version of tiramisu with cooked eggs or no eggs?
Hi Nikolina! Yes and no – using fresh free range eggs should be fine, I’ve never had any problems. Alternatively, you could add a teaspoon of vinegar to the egg yolks before mixing with sugar, as it kills the bacteria (the egg yolk is the part of the egg that contains bacteria, egg white doesn’t). Another solution is you could whip the egg yolk and sugar mixture over a double boiler which will slowly cook the eggs – if you do this method, make sure you add the mascarpone after the mixture has cooled. Hope this helps!
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