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Classic Tiramisu

Classic Tiramisu is a coffee-flavored Italian dessert contains egg and rum. This is an easy to make and no-fail dessert recipe.

Click here for No-Egg, No-Alcohol version of Tiramisu.

Ingredients

  • Sponge Fingers - 200 gms: (approximately 24 nos:)
  • Mascarpone Cheese - 500 gms:
  • Whipped Cream - 500 ml
  • Egg Yolk - 5 nos:
  • Caster Sugar - 10 tbsp
  • Rum - 2 tbsp
  • Vanilla Essence - 1 tsp
  • Coffee Powder - 3 tbsp
  • Hot Water - 1 cup
  • Coco Powder - 2 tbsp

Preparation Method

  1. Take hot water in a wide bottom bowl, add coffee powder and 3tbsp sugar; mix well till the sugar and coffee powder dissolved completely, and keep aside to cool down. Once the coffee is cooled down add 1tbsp rum, mix well and keep aside.
  2. Take egg yolks in a large glass bowl and break with a whisk. Add 5tbsp sugar and mix well. Boil water in a deep pan and place the bowl over that, make sure that the bowl is not touching the water. Cook the egg yolk by continuously stirring till the yolk become pale in color and sugar dissolved completely. Remove the bowl from heat and allow to cool down, stirring occasionally so that it won't loose its creamy texture.
  3. Once the egg mixture is cooled down add mascarpone cheese to the mix and combine using a beater.
  4. Add whipped cream to large chilled glass bowl and beat by gradually adding 5tbsp sugar till it become stiff.
  5. Add 3tbsp of whipped cream to the egg-mascarpone mixture and combine using a spatula. (This step helps to avoid getting lumps in the mixture).
  6. Transfer the egg-mascarpone mixture to the whipped cream and combine using a spatula or beater.
  7. Add vanilla essence and 1tbsp rum; combine well.
  8. Take a 10inch wide and 3inch deep bowl (preferably square or rectangular shaped glass bowl).
  9. Take 1 or 2 sponge fingers at a time, dip completely in the prepared coffee and take out immediately and arrange as a single layer in the bottom of the bowl. Repeat the process till the bottom of the bowl covered entirely with the sponge fingers.
  10. Evenly spread half of the cream mixture over the sponge fingers and level using a spatula.
  11. Soak the remaining sponge fingers in coffee and arrange over the cream mixture.
  12. Spread the remaining cream mixture over the sponge fingers and evenly spread using a spatula and level the top.
  13. Cover the bowl using cling wrap and refrigerate at least for 5-6 hours or over night.
  14. Before slicing and serving, dust with thin layer of coco powder.
  15. Slice the tiramisu in the desired shape and lift carefully from the pan using spatula and transfer to serving plate.
  16. Enjoy the smooth, creamy and delicious Classic Tiramisu.
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