Classic Tiramisu with Espresso - Simple & Original
A homemade classic Tiramisu with espresso enchants every palate and brings Italian flair right into your home. As a hobby cook, I especially love this dessert because it is straightforward and relies only on the freshness of its ingredients. The combination of strong espresso, fine ladyfingers, and a wonderfully airy mascarpone cream makes this dessert an absolute highlight for any occasion. Many think a real Italian Tiramisu is complicated, but I will show you that with a little attention to detail, you can whip up a restaurant-worthy dessert in no time. We skip convenience products entirely and rely instead on high-quality eggs, creamy cheese, and freshly brewed coffee. Grab your whisk, because this recipe is super easy to follow! The preparation is quick, and if you let the Tiramisu sit for a while, the flavors will blend perfectly into a creamy, heavenly delight that you truly deserve.
Ingredients
Preparation
First, carefully separate the egg (1) into egg white and yolk.
Beat the egg white (1) in a clean bowl until stiff, forming small peaks.
Whisk the egg yolk (1) together with the sugar (30 g) until creamy and bright yellow.
Fold the mascarpone (125 g) into the egg yolk mixture until a smooth cream forms.
Very gently fold the beaten egg white (1) into the mascarpone cream (125 g) to keep everything airy.
Briefly dip the ladyfingers (6) into the cooled espresso (100 ml) – not too long, or they will get soggy!
Layer the espresso-dipped ladyfingers (6) alternately with the mascarpone cream (125 g) in a nice glass.
Finally, dust your Tiramisu generously with cocoa powder (5 g) and let it rest in the fridge for a while.
Stars
Comments