Schedule cooling time
Tiramisu takes several hours for the cream and sponge to contract.
Italian Recipe
Tiramisu
This tiramisu recipe explains the classic layering: beat the egg yolks and sugar until creamy, fold in the mascarpone, dip the sponge cake briefly in espresso and let it soak in cold. Cocoa is added before serving.
Total time
4 hr 30 min
Calories
470 kcal
Servings
6 servings
Difficulty
Medium
Why this recipe works
Layer tiramisu with mascarpone and espresso
Tiramisu should be creamy but not liquid. Dip the sponge only briefly, otherwise it will break down. Fresh eggs are important; if you want to work more safely, use pasteurised eggs or a boiled cream base.
Mediterranean Cuisine
Italian Recipes
Cheese
Recipe
Tiramisu
Tiramisu is layered with mascarpone cream, espresso, spoon sponges and cocoa, and requires fresh eggs or a pasteurised alternative and several hours of refrigeration.
Ingredients
6 servings
Method
-
1
Cool espresso
Cook the espresso and let it cool completely. Stir in the marsala or amaretto if desired.
-
2
Whipping cream
Whip the egg yolks and sugar until light and creamy. Stir in the mascarpone until smooth. Whip the egg white with a pinch of salt and fold in carefully.
-
3
Layers
Spoon sponges into a dish and place in a tin. Spread the cream on top and repeat the layers.
-
4
Cooling
Refrigerate the tiramisu for at least 4 hours, preferably overnight, so that the sponge is soft and the cream firms.
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5
Pollination
Dust with cocoa powder immediately before serving, otherwise the cocoa will rest moisture.
Kitchen know-how
Tips for Tiramisu
Dive biscuits only briefly
Spoon biscuits that have been dipped too long make the dessert wet and unstable.
Choose eggs consciously
For raw eggs, use very fresh or pasteurized eggs.
Variations
How to adapt this recipe
Leave out the marsala or amaretto, and the espresso will give you enough aroma.
Layer tiramisu in serving glasses. This is convenient for guests and shortens serving time.
Nutrition per serving
470kcal
38.0 gCarbohydrates
8.0 gProtein
31.0 gFat
Values are estimates and may vary depending on the ingredients, brands, portion size and preparation method used.
Frequently asked questions
FAQ about Tiramisu
At least 4 hours, preferably overnight. This way the sponge will be soft and the cream stable.
Yes, use pasteurized eggs or a cooked cream base. The consistency will be slightly different, but safer.
The sponges were dipped too long or the cream was not stable enough. Let espresso only briefly soak.
Sift the cocoa just before serving to keep it dry and aromatic.
Keep cooking