Tiramisu


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.
504 K 4/5 (115 reviews)
Grade this recipe:
Keywords:
Last modified on: July 27th 2013
For 6 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 50 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time

Step by step recipe


Stage 1
Separate yolks from whites of 3 eggs, we use both.

Stage 2 - 2 min.
Tiramisu
Put egg yolks in a bowl with 90 g caster sugar.

Stage 3 - 5 min.
Tiramisu
Beat until mixture becomes pale .

Stage 4 - 5 min.
Tiramisu
Add 250 g Mascarpone a spoonful at a time, until you get a thick smooth cream.

Stage 5 - 5 min.
Tiramisu
Beat the 3 egg-whites until stiff, adding 2 tablespoons caster sugar halfway through.

Stage 6 - 5 min.
Tiramisu
Fold the egg-yolk, sugar and mascarpone mixture into the beaten egg-whites, to get a homogeneous and light mix.

Stage 7 - 3 min.
Tiramisu
In a dish mix 200 ml cold coffee and 2 tablespoons Marsala.

Prepare your serving dish.

Stage 8 - 5 min.
Tiramisu
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.

Stage 9 - 5 min.
Tiramisu
B) Spread a layer of cream, using a spatula or maryse, about the same depth as biscuit layer.

Stage 10 - 2 min.
Tiramisu
C) Sprinkle the whole surface with cocoa powder.

Stage 11 - 15 min.
Tiramisu
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.

Stage 12
Tiramisu

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.

Stage 13
Tiramisu
Dip a round biscuit in the coffee+Marsala mixture and put in the bottom of the dish.

Stage 14
Tiramisu
Add a layer of cream.

Stage 15
Tiramisu
Dust with cocoa and repeat layers until dish is full.

Stage 16
Tiramisu
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.
Keeping: 1 or 2 days in the fridge, in a closed jar.
Source: Home made (from Internet).
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe280 RDI=110 %1,850 RDI=170 %380 RDI=60 %3,710 RDI=190 %15,540 RDI: 190 %
Per 100 g20 RDI=7 %120 RDI=10 %20 RDI=4 %240 RDI=10 %1,000 RDI: 10 %
Per person50 RDI=20 %310 RDI=30 %60 RDI=9 %620 RDI=30 %2,590 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: egg, Milk, Gluten
How much will it cost?
  • For 6 people : 5.00 €
  • Per person : 0.85 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Couscous
Couscous
In couscous, the meat and vegetable mixture is rather long to cook, but not difficult. And the couscous itself (a kind of coarse semolina) is simple and quick to prepare.
November 16th 2017524 K4.3 2 hours 40 min.
Five hours poultry
Five hours poultry
Perhaps simplest recipe on this site, but what a result! The idea is to cook the bird, without fat, at low temperature, covered, and for a long time. In this way, the poultry cooks so as to be almost like a "confit": soft and very tasty. The effect is more spectacular with duck because it is a...
January 27th 2012546 K3.8 5 hours 15 min.
How to peel a pineapple
How to peel a pineapple
For most recipes it is necessary to completely peel the pineapple, and to keep only the flesh which is then often cut into small pieces. Here is a method.
February 21th 2011211 K3.7 20 min.
Fruit salad
Fruit salad
To make a good fruit salad, there are three important points: Choose fruits that go well together (avoid putting soft pears with crunchy apples for example).Remove absolutely all skins and seeds.Bring it all together with a good home made sugar syrup added to the fruit juices.Here is a recipe which...
April 20th 2020390 K4.1 1 hour 15 min.
How to use gelatin
How to use gelatin
Gelatin is a gelling agent use in some desserts where a rather firm texture is required when cold. It can also be used to stabilize a dessert (mousses especially) that you need to keep longer than usual.
July 9th 2018419 K4.8 7 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-07-27)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page