What is it? Everybody’s favorite no-bake, italian dessert. Tiramisu of course! Coffee soaked ladyfingers, smooth mascarpone cream and a sprinkle of cocoa powder. Cold, creamy, sweet, coffee-y perfection in one bite.
This is my go-to summer party recipe. Fast, easy, cold, delicious, you can make a huge batch of it and the best part … NO BAKE! No hot oven in the 40 C weather. The last few days were extremly hot here, in Budapest. My face is melting down right now and it’s only 9:15 in the morning. I also work in a bakery this summer. You can imagine how hot it is in the store next to 3 giant ovens. And the best part is that we have to wear long, black! jeans as a uniform! Nice huh?! But I don’t want to complain, I still love summer, hot weather, the beach, a cold drink, all the amazing fruits and ICE CREAM (basically every day).
Back to the tiramisu. This is the perfect dessert to make around this time! If you are a coffee lover you’ll definitely like it. If you aren’t, you will like it too because it’s not as strong as a coffee, it just slightly has a coffee flavor.
We have been using this recipe for ages and it always turns out perfect.
Sorry guys I can’t really write a complete sentence. But it’s okay. I mean this is a basic tiramisu, nothing special just a tasty, reliable recipe. I should go and make some right now! Bye…
Tiramisu
Prep Time: 30 min. Baking Time: - Total Time: 4+ hours Portions:12-14 squares
Ingredients:
8 eggs (yolks, and whites seperated)
200g granulated sugar
1 tablespoon vanilla sugar (you can use vanilla extract too)
750g mascarpone
2 teaspoons rum extract (optional)
2½
3 cups strong coffee or espresso cooled (I like to add a splash of milk too)
50-60 ladyfingers
3-5 tablespoons cocoa powder (I use sweetened but you can use unsweetened as well)
Directions:
Put the egg yolks and the sugars in a metal bowl.
Make a bain marine. Put some water in a sauce pan and set the metal bowl on the top. Make sure that the bottom of the bowl isn’t in the water. Start heating the water slowly.
Whisk them together until all the sugar is dissolved and you got a pale, fluffy mixture. Take it off from the heat.
Whip up your egg whites in a seperate bowl unitl stiff peeks.
Add the mascarpone to the egg yolk mixture and whip for another few seconds.
Gently fold the egg whites into the mascarpone mixture in batches with a spatula. Keep it as airy as you can.
Mix the rum with the coffee in a bowl. Add a splash of milk if you want a bit of lighter coffee flavor.
Use an 8x12 inch or 20x30 cm rectangle baking pan. Spread a few tablespoons of your mascarpone mixture at the bottom of your pan.
Soak the lady fingers for only a few seconds one at a time in the coffee mixture. Make sure they are not mushy at all or your tiramisu will fall apart and be liquidy. Cover the whole pan with a layer of lady fingers using around 25-30 pieces. Dust them with some cocoa powder.
Spread half of your mascarpone mixture on top of them and repeat the soaking-layering-dusting process again.
Use the other half of the mascarpone mixture to cover the whole thing and dust the top with cocoa powder again. Put it in the fridge for at least 4 hours or over night.
