Tiramisu

Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.

	- Add this recipe to my binder (Read more...) - Follow this recipe
	- Post a comment about this recipe - See comments on this recipe
	Short version - Short version with photos
	Recipe as slideshow
	Pdf short version
	- Send this recipe to a friend - E-mail me about this recipe - Subscribe to news list
	- List of recipes in category - List of all the recipes

Other recipes of the same category

Desserts
Cakes and pastries


Succès praliné (praline meringue)		Toasted almond cake

For2 people 3 people 6 people 12 people 18 people

MeasuresMetric Metric weight Metric volumes Read more...

For 6 people, you will need:

3 eggs
90 g caster sugar
250 g Mascarpone
2 tablespoons Amaretto
200 ml cold coffee
40 Finger biscuits
powdered cocoa
2 tablespoons caster sugar

Nutritional information:

Whole recipe

Calories

3786

189%

Proteins

99g

38%

Carbohydrates

457g

43%

Fats

173g

26%

Per 100 g

Calories

240

12%

Proteins

Carbohydrates

29g

Fats

11g

Per person

Calories

631

32%

Proteins

16g

Carbohydrates

76g

Fats

28g

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

Times:

Preparation : 1 hour 7 min.

Preservation : 1 or 2 days in the fridge, in a closed jar.

At what time?

At what time will I finish if I start at...?
At what time should I start if I want to finish at...?
Work that out...

How much will it cost?

For 6 people : 5.49 €
Per person : 0.92 €

Change currency:

Note : These prices are only approximate. Read more...

Step by step recipe:

Separate yolks from whites of 3 eggs. Put egg yolks in a bowl with 90 g caster sugar.
Beat until mixture becomes pale .
Add 250 g Mascarpone a spoonful at a time, until you get a thick smooth cream.
Beat the 3 egg-whites until stiff, adding 2 tablespoons caster sugar halfway through.
Fold the egg-yolk, sugar and mascarpone mixture into the beaten egg-whites, to get a homogeneous and light mix.
In a dish mix 200 ml cold coffee and 2 tablespoons Amaretto. Prepare your serving dish.
Start assembling tiramisu: A) Quickly dip a finger biscuit in coffee+marsala, and put in the dish. Continue like this to make the first layer of biscuits.
B) Spread a layer of cream, using a spatula or maryse, about the same depth as biscuit layer.
C) Sprinkle the whole surface with cocoa powder.
Repeat steps A) to C), until dish is comletely filled, finishing with a topping of cocoa powder. Put in the fridge, covered with plastic film, for at least 2 hours.
For individual tiramisus: You can use finger biscuits and cut them to size, but it's easier if you make a full baking sheet of biscuits. Using cutters, cut round biscuits the same size as your small dishes.
Dip a round biscuit in the coffee+Marsala mixture and put in the bottom of the dish.
Add a layer of cream.
Dust with cocoa and repeat layers until dish is full.
Finish with a topping of cocoa, and refrigerate for at least two hours.

Remarks:

You can also try the new tiramisu, easier and (maybe) even more delicious.

If you don't like the taste of coffee, you can try an apple tiramisu where you replace coffee by syrup with half apple juice, and Marsala by manzanita, the Spanish green apple liquor.

Source:

Home made (from Internet).

Last modified on: February 27^th 2011

You might also like:

Half-cooked chocolate cake with raspberry coulis

Nota: Rollover photos with your mouse to see recipe title.

Follow this recipe

If you are interested in this recipe, you can "follow", ie you enter here your e-mail address, and then each time the recipe is modified, or commented, you will immediately receive a personal e-mail to warn you.

Note: You will need to confirm that you want to follow this recipe.

Quick access to cooking-ez.com

Recipes: