This week I’m sharing my favourite recipe for a tiramisu, which I usually spice up with a little Baileys. Can you tell that is one of my favourite drinks?
I based this recipe on the tiramisu recipe by Galbani.
This is such a simple and delicious dessert, with a strong coffee taste. The hardest part is to wait for it to set in the fridge overnight.
I really like the look of the ladyfingers around the tiramisu, makes it look so impressive when you present it, whichis one of the best feelings ever. It was absolutely inspired by this instagram picture.
The last time I made this, I didnt’t leave it to set completely, so, when I unmolded it, I just had rivers of mascarpone mix. No one complained!
Las time, I had some leftover mix, so, this also works great in individual cups!
My whole family loves this, and I’m sure you will too, so, make this. If you try it, post a picture on Instagram and tag @msizebite so I can see it.
- 500 g Mascarpone
- 5 Eggs
- 60 g Granulated sugar
- 50 Ladyfingers
- 500 ml Coffee prepared strong
- Cocoa powder for topping
- 2 tbsp Baileys optional
- Separate the eggs.
- To the yolks, add the sugar and beat until pale and fluffy.
- Add the mascarpone and the Baileys and mix until incorporated.
- Beat the egg whites until stiff peaks.
- Add the egg whites to the yolk mixture, folding carefully as to not lose all the air.
- Prepare a 20 cm round baking pan with a removable bottom with cling film.
- Cover the outside by placing vertical unsoaked ladyfingers.
- Soak some ladyfingers in the coffee (only for a couple of seconds) and place them on the inside of the vertical ladyfingers.
- When the bottom is covered, place a third of the mascarpone mixture.
- Repeat with the rest of the ladyfingers and de mascarpone mixture, ending with this one.
- Leave in the fridge to chill overnight.
- Top with cocoa powder and some chocolate shavings.