Tiramisu has long been my favourite dessert and with this motivation, it became the first dish I ever mastered, to my own preference of strong mascarpone cheese flavours, high ratio of cream to lady fingers, not too sweet and no brandy.
Although the proportion of ingredients help shape the taste of this cake, getting the technique right is also important to churn out a tiramisu with a thick creamy texture.
After numerous iterations, the below recipe is one I’m most happy with!
- 5 egg yolks
- 100g of sugar
- 250g mascarpone cheese
- 350ml heavy whipping cream
- 1 espresso shot
- Lady fingers
- Cocoa powder
Tip: Buying good quality mascarpone cheese, though expensive, is important.
1. Combine the egg yolks and sugar in a heatproof bowl and mix it over a bain-marie for about 10 mins.
2. Remove it from the heat and transfer to a mixing bowl. Beat the mixture until it turns very light pastel yellow in colour (about 3-5 mins of beating).
3. Add the mascarpone cheese and beat until just incorporated.
4. In a separate bowl, beat the heavy cream until hard peaks form.
The cream is watery and liquid when you pour it out from the packet. After beating for about 2 mins, it will start to thicken and eventually thicken into “whipped cream”.
Tip: When to stop beating the cream? For your first time, regularly check that when you tilt the bowl, the cream doesn’t slide out. Don’t overbeat it – the tiramisu texture will turn rough.
5. Gently fold the whipped cream into the cheese mixture slowly.
6. Cut the ladyfingers lengthwise and lay them onto the bottom of a container/tray. Brush some espresso onto the ladyfingers.
7. Pour in half of the cheesy cream mixture from Step 5. Sprinkle cocoa powder evenly.
8. Repeat Step 6 and 7 (so you get two layers).
9. Refrigerate overnight to let the cream set. If you’re impatient, 4 hours is enough, though the mixture may still be a tad runny.
Leave a comment below if you have any questions!