Classic Tiramisu Recipe
Tiramisu is best kept simple. There are many variations out there, but I always stick to this classic Tiramisu recipe. It’s one of those things that always tastes better a good day or two after it’s been made — If you can, it’s always a good idea to make the tiramisu the night before serving.
200g sponge fingers (savoiardi)
400ml strong black italian coffee (sweetned)
110g caster sugar
4 egg yolks
cocoa powder for dusting
50g dark chocolate (grated) for the topping
1. Whisk the eggs together with the sugar for about 5 minutes until they’re light and fluffy.
2. Add the mascarpone to the eggs and sugar and mix together until smooth. Put aside.
3. Next prepare your dish. Pour half of the coffee into a bowl. Bath the sponge biscuit in the coffee bowl for 1 second on each side. Place the finger into the bottom of the dish. Line the bottom of the dish with half of the biscuits and leave the rest of the coffee and biscuits for the next layer.
4. Evenly smooth half of the mascarpone mixture over the top of the biscuits.
5. Repeat steps 3&4 on top of the layer you’ve just created.
When you’re ready to serve, sprinkle cocoa powder on top and the grated chocolate to decorate.