Tiramisu. Add mascarpone cheese and beat until smooth. As a Tiramisu-Lover, I decided to try this recipe, based on the reviews. The only thing I can say is WOW!!!!

The recipe has been adapted into many varieties of cakes and other desserts. Tiramisu, however, has a few signature components that set it apart. The filling starts with a zabaglione — which is a fancy name for egg yolks whisked with sugar and marsala wine (or rum, in our case) over a double-boiler until light, pale and foamy. You can have Tiramisu using 7 ingredients and 10 steps. Here is how you cook it.

Ingredients of Tiramisu

It's 180 ml of espresso, room temp.
It's 6 of egg yolks.
Prepare 225 g of sugar (2,5 dl).
It's 2 tbsp of milk.
Prepare 360 ml of whipped cream.
It's 1 tsp of Vanilla extract.
You need 500 g of mascarpone cheese.

This zabaglione establishes the flavor of the whole dish. "Carry me up" is the translation for tiramisu, pronounced tir-ruh-mee-SOO. This rich Italian dessert is usually made with mascarpone, a buttery rich, slightly sweet and smooth Italian cream cheese. This classic Tiramisu is made authentically in the Italian way, with espresso soaked ladyfingers layered with a light and airy mascarpone cream, and dusted with cocoa powder to finish. This is a great make ahead dessert and perfect for entertaining!

Tiramisu step by step

In a double boiler, cook the egg yolks and sugar until the yolks are cooked. Add milk to make it more fluid..
Take off from the heat and wait until it cooled down..
Add mascarpone cheese into the yolk mixture. Mix it until it well combined..
In the other bowl, whisk the whipped cream and vanilla extract until it stiff..
Combined the whipped cream and the yolk-mascarpone mixture by folding it gently..
Layer the baking pan first with the lady fingers that had been dipped into espresso..
Add batter layer upon the lady fingers, and shift the cocoa powder..
Repeat the steps until all the ingredients are finish..
Make sure that the top layer is the batter layer..
Shift cocoa powder and put it on a fridge for at least 3 hours..

Dust the tiramisu with cocoa and you're finished! This tiramisu can be made a day or two ahead of time and should last in your fridge for up to a week. Here are some of the tools I used to make my tiramisu. Tiramisu Cream - once beaten whites and cream mixture are combined, it might not be perfect smooth. It will look a bit "lumpy", being the egg whites, which means your cream mixture is lovely and light.