How would you like to prepare your own tiramisu recipe at home?
Living in Italy for the past decade has allowed me to experiment with cooking different traditional local recipes. Tiramisu is, by far, one of my favorites!
I can’t remember when I successfully prepared my first tiramisu. I saved the ‘instructions’ though and have been preparing the same tiramisu recipe ever since.
Many have different versions of the classic tiramisu.
Some use whipped cream instead of egg white foam. Others add fruit to the mix, usually strawberries.
I, however, prefer the classic, few ingredient alternative.
I do omit the alcohol though.
Sometimes I’ll have a serving early in the morning. Alcohol would probably brighten my day, but that’s not always wise.
Here’s how to prepare a quick tiramisu. It’s fast, it’s really easy to make and the recipe has never failed me so far.
a couple of hours until it's ready to be served
First, separate the yolks from the egg whites.
Beat the egg whites into a thick foam. I used my trusty hand mixer and took me about 3 minutes.
Separately, beat the yolks with the sugar for a couple of minutes as well, until they become creamy. Add the mascarpone cheese into the yolk cream and mix well.
Now, add you egg white foam over the mascarpone cream.
Using a spoon (wooden or silicone), gently fold the egg whites over the mascarpone cream.
Take the two cups of espresso and dip quickly dip each ladyfinger in it (you can add a teaspoon of sugar to your espresso if you'd like, I usually do).
Add your first layer of ladyfingers soaked in coffee, then add a layer of mascarpone cream on top. Repeat with a second layer of ladyfingers, then a final layer of cream.
Over your last cream layer, sprinkle a layer of cocoa, using a small sieve.
Place your tiramisu in the fridge for at least 2-3 hours before serving.