Dessert
Classic Tiramisu
Layers of espresso-soaked ladyfingers and a cloud of mascarpone cream dusted with cocoa. Gets better every hour it rests in the fridge.
30 min
8 servings
medium
Ingredients
- •200 g ladyfinger biscuits
- •500 g mascarpone cheese
- •4 egg yolks
- •100 g sugar
- •200 ml heavy cream
- •200 ml strong espresso, cooled
- •2 tbsp dark rum or coffee liqueur
- •2 tbsp good cocoa powder
Instructions
- 1Whisk egg yolks with sugar over a double boiler until thick and pale, 5 min. Cool.
- 2Beat mascarpone until smooth, fold into cooled egg mixture.
- 3Whip cream to soft peaks. Fold into mascarpone in 2 additions.
- 4Mix espresso and rum. Quickly dip each ladyfinger and layer in a dish.
- 5Spread half the cream over ladyfingers. Repeat layers. Dust with cocoa. Refrigerate 4+ hours.