Here's a step-by-step guide to making tiramisu. This classic tiramisu recipe, made with egg yolks, sugar, rum, mascarpone, and whipped cream, then layered with coffee-dipped ladyfingers, is a great make-ahead dessert for holiday gatherings or special occasions.
How to make the easiest Tiramisu in 15 Min

Prep:Plus 1 hr chilling, No cook|
Difficulty: Easy
Serves: 2

What exactly is Tiramisu?

Tiramisu is the cool, older Italian cousin of an icebox cake in the United States. They're both layered cookie desserts with a light creamy filling.
Tiramisu, on the other hand, has a few distinguishing characteristics that set it apart. The filling begins with zabaglione, which is egg yolks whisked with sugar and marsala wine (or rum, in our case) over a double boiler until light, pale, and foamy. The flavor of the dish is established by this zabaglione.
The key to this super-quick Italian dessert is condensed milk. Coffee and chocolate are a timeless combination; simply layer them and enjoy.

Ingredients for Tiramisu:

  • 3 tsp instant coffee granules
  • 3 tbsp coffee liqueur (or Camp Chicory & Coffee Essence)
  • 250g tub mascarpone
  • 85g condensed milk
  • 1 tsp vanilla extract
  • 4-6 sponge fingers
  • 1 tbsp cocoa powder
STEP 1: In a large jug, blend the coffee granules with 2 tbsp boiling water and whisk to incorporate. Pour with 75ml cold water and the coffee liqueur. Put the mixture in a shallow dish and leave aside.
STEP 2: To make the cream layer, use an electric mixer to combine the mascarpone, condensed milk, and vanilla extract until thick and smooth.
STEP 3: Cut the sponge fingers into two or three pieces and soak for a few seconds in the coffee liquid. Place a few pieces of sponge in the bottoms of two wine or sundae glasses, then cover with the cream. Sift in the cocoa and set aside for at least 1 hour before serving.
Recipe Tips:
Sponge fingers are also an excellent basis for trifles. To make a fast variation, pour a little syrup from any canned fruit over the fingers, then top with cream and the fruit from the can.

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