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.
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.
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.
USE OF SPONGE FINGERS:
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.