Best Restaurant-Quality Creamy Tiramisu
Tiramisu has always been my favourite dessert. After perfecting this recipe over the years, my family and I rarely order tiramisu at restaurants now. This version has an extremely smooth and creamy texture. It carries a strong mascarpone flavour, but is less heavy than the traditional Italian recipe. I omit alcohol, as this helps the aromatic coffee flavours stand out.
- 5 large egg yolks
- 100 g white granulated sugar
- 250 g mascarpone cheese best quality you can afford
- 350 ml whipping cream
- 100 g lady fingers
- 2 shots espresso
- cocoa powder
Separate the egg yolks from the egg whites (we only need the yolks). Whisk egg yolks with white sugar in a large mixing bowl.Place over bain-marie1 and slowly mix with a whisk for about 10 minutes to sterilise the raw eggs.
Take the bowl off the heat and beat with an electric whisk for about 5 minutes, until pale yellow. The mixture should thicken a little and look creamy in texture.
Add in the mascarpone cheese and beat with an electric whisk briefly, only until just incorporated.
In a separate bowl, whisk the whipping cream until hard peaks form2.
Gently fold the whipped cream into the mascarpone cheese/egg mixture.
Cut the ladyfingers lengthwise. Tip: Brush some espresso around the edges of the ladyfingers. This softens the edges and the ladyfingers won't crack and crumble when you cut them.
Lay the ladyfingers onto the bottom of a container/tray. Brush some espresso onto the ladyfingers.
Pour in half of the mascarpone cream mixture from Step 5. Sprinkle cocoa powder evenly (I use a sieve).
Repeat the previous two steps, so you get two layers.
Refrigerate overnight to let the cream set. If you’re impatient, 4 hours is just about enough, though the mixture may still be a tad runny.
- What's a bain-marie? Rest the mixing bowl (heat proof) on a pot, with simmering water (make sure the bottom of the pot is not touching the water). This helps "cook" the eggs with low heat, so they are sterilised but don't become scrambled eggs.
Whipping cream: The cream is watery and liquid-form when you pour it out from the packet. After beating for about 2-3 mins, it will start to thicken and eventually thicken into “whipped cream”.
When should you stop beating the cream? For your first time, regularly stop whisking to check that when you tilt the bowl, the cream doesn’t slide out. But don’t overbeat it – the tiramisu texture will turn rough.