Homemade tiramisu

Recipes

'Make me happy.' That's the meaning of tiramisu. I couldn't think of a more fitting description because oh my, tiramisu really makes me happy! It had been on my to-do list for a long time and now I've finally made it myself. And what a result! Absolutely delicious. It's just a little less firm than what you often see in restaurants, but believe me, that doesn't take away from the taste.

Recipe

Homemade tiramisu

This homemade tiramisu is a light and creamy dessert with ladyfingers soaked in strong espresso and Amaretto. Perfect to make ahead and sure to impress your guests.

Course	Dessert
Kitchen	Italian
Servings	8-10

Preparation time

Preparation time	30 min
Cooling time	2 hours
Total	2 hours 30 min

Equipment

2 bowls
mixer
baking dish
two small bowls (1 for yolks, 1 for whites)
small dish
spatula

Ingredients

6 eggs
150 g sugar
pack of ladyfingers
500 g mascarpone
50 ml Amaretto
750 ml strong espresso (about 8 cups)
cocoa powder

Homemade tiramisu

1. Separate the eggs and divide them between the two bowls. Make the espresso and pour it into the small dish.

2. Start by mixing the egg yolks and the sugar in a bowl. Once the yolks and sugar are combined, add the mascarpone and the Amaretto. Mix everything well. In the other bowl, whisk the egg whites until stiff. When they have a nice airy texture, gently fold them into the yolk mixture. Don't stir too hard or you'll knock out the air, and that would be a shame.

3. Dip the ladyfingers in the coffee, arrange them over the bottom of the baking dish and pour a layer of the mascarpone/egg mixture on top. Then dip more ladyfingers in the coffee, make another layer and pour another layer over it. Repeat this until the mixture is used up; depending on the size of your baking dish you'll have about 3 layers.

4. Now for the hardest part: leave the dish alone for 2 hours 😉. Really chill it in the fridge for at least 2 hours so it can set properly. Before serving, dust some cocoa over the top using a sieve and then enjoy!

Cooking mode Prevents your screen from going to sleep

Tiramisu tastes best after spending a night in the fridge. Feel free to make it a day ahead and store it covered in the refrigerator. This way the flavors develop fully and the texture becomes wonderfully firm.

Want a milder-tasting tiramisu? Replace part of the espresso with regular coffee or omit the Amaretto for an alcohol-free version. That way this dessert is suitable for the whole family.

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