This is my family’s ‘Tiramisu’ recipe that I have been using for decades. It’s super easy and delicious. I have tried quite a few ‘Tiramisu’ at different restaurants including quite pricy ones, but I like my ‘Tiramisu’ the best honestly. My family and friends love this dessert. If you like ‘Tiramisu’, why don’t you try to make it by yourself?
8 to 10 Servings
1 large packet (about 500g) Savoiardi (Sponge Fingers)
2 cups Espresso OR Strong Coffee
1/4 cup Marsala Wine *OR your favourite liquor such as rum or brandy
2 tablespoons Cocoa Powder
1 tablespoon Ground Coffee
3 Egg Whites
300ml Thickened Cream
3 Egg Yolks
1/3 cup Caster Sugar *do not add it yet…
- Make 2 cups of Espresso OR strong coffee. It can be 2 cups hot water mixed with 4 tablespoons instant coffee. Add Marsala and mix well. If you use stronger liquor, 2 tablespoons would be enough.
*Note: You probably don’t need 2 cups coffee, but I found 1 cup is definitely not enough.
- For the filling, prepare three bowls. Place Egg Whites in Bowl 1, Cream in Bowl 2, and Egg Yolks in Bowl 3.
- Bowl 1: Using the electric beaters, beat Egg Whites until stiff peaks form.
- Bowl 2: Using the same electric beaters, whip Cream. Do not worry some Egg White gets in the cream as you will mix everything together later.
- Bowl 3: Add the Caster Sugar to the Egg Yolks, and beat using the same electric beaters until pale and thick. Add the Mascarpone and mix well.
- To the Egg Yolks and Mascarpone mixture in Bowl 3, add the whipped Cream and mix gently to combine well. Then add the Egg Whites and gently fold into the mixture.
- Now you can assemble ‘Tiramisu’.
- Dip the Sponge Fingers very quickly into the coffee and line them in one layer in a large dish. You can break some to fit them in. Spoon half of the filling over the Sponge Fingers and smooth the surface.
- Repeat for the second layer with the coffee-dipped Sponge Fingers and the rest of the filling. Cover and refrigerate for at least 2 to 4 hours OR overnight.
- Before you serve, dust the top generously with Cocoa Powder mixed with Ground Coffee.