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. In a small bowl, beat cream until it begins to thicken. Tiramisu, however, has a few signature components that set it apart. You can have Tiramisu using 10 ingredients and 15 steps. Here is how you achieve it.

Ingredients of Tiramisu

You need 4 of Egg yolks.
Prepare 4 Tablespoons of Castor sugar.
You need 250 Millilitres of Whipping cream.
Prepare 1/2 Cup of Sugar.
Prepare 500 Grams of cheese Mascarpone.
You need 24 of biscuits / Savoiardi BiscuitsSponge Finger.
It's 3/4 Cup of Espresso coffee.
Prepare 2 Tablespoons of Coffee liqueur.
Prepare of Chocolate powder.
Prepare of Cinnamon powder.

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. This zabaglione establishes the flavor of the whole dish. 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

Combine the egg yolks and castor sugar in a metal mixing bowl.
Place the mixing bowl over a saucepan with boiling water and whisk the mixture continuously using a hand-held metal whisk till it resembles a pale yellow foam (this technique is called a bain-marie, and the mixture is called a sabayon)..
When the sabayon is ready, take it off the bain-marie and let cool for 8 to 10 minutes..
While the sabayon is cooling, whip the cream and sugar together till firm. You can use an electric mixer for this..
Mix the sabayon into the whipped cream till well incorporated..
Add the mascarpone to the above mixture and fold in gently. Its best not to use an electric mixer for this. Fold it in so that no lumps are left. Set aside..
In a flat dish, mix the espresso and coffee liqueur. If you don't have an espresso machine, you can use instant espresso powder to make the required amount of coffee (OR do what i did and just get 3 espressos to go from your nearest Starbucks :P).
Dip the Savoiardi biscuits (only ONE long side facing down) in the espresso-liqueur for 1-2 seconds..
Place the biscuits in the dish with dipped side facing upwards. This way, the liquid will seep through till the bottom and soak the whole biscuit..
Complete one layer in the bottom of the dish using half the biscuits. You may break the biscuits to fit them into the edges, if so required..
Spread half the sabayon-cream-mascarpone mixture over the biscuit layer..
Use the remaining biscuits and coffee and make a second layer over the cream..
Spread the remaining sabayon-cream-mascarpone mixture over the second layer..
Dust the top lightly with the chocolate powder and cinnamon powder (I used drinking chocolate powder here). Use a fine sieve for this..
Serve into individual dessert plates. Enjoy!.

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. This rich Italian dessert is usually made with mascarpone, a buttery rich, slightly sweet and smooth Italian cream cheese. Tiramisu Cream - once beaten whites and cream mixture are combined, it might not be perfect smooth.