Recipe courtesy of Gemma Stafford
Recipe courtesy of Gemma Stafford
Watch how to make this recipe.
My Family's Favorite Tiramisu
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- Level: Easy
- Total: 5 hr 25 min (includes chilling time)
- Active: 25 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 288
- Total Fat
- 15 g
- Saturated Fat
- 8 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 7 g
- Cholesterol
- 141 mg
- Sodium
- 178 mg
One of my mum's staple desserts was tiramisu, and because I love coffee, I also loved that she made it frequently. It's the type of dessert that kids thought was very grown-up and sophisticated. I still love this classic dessert and make it often myself.
- Level: Easy
- Total: 5 hr 25 min (includes chilling time)
- Active: 25 min
- Yield: 10 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 288
- Total Fat
- 15 g
- Saturated Fat
- 8 g
- Carbohydrates
- 28 g
- Dietary Fiber
- 1 g
- Sugar
- 9 g
- Protein
- 7 g
- Cholesterol
- 141 mg
- Sodium
- 178 mg
Ingredients
Directions
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15m
Easy
CLASS
- In the bowl of a stand mixer fitted with the whisk attachment or in a large bowl using a handheld electric mixer, whisk the egg yolks and sugar on medium-high to high speed until the mixture is pale and holds a ribbon on the surface when the whisk is lifted out, 3 to 4 minutes. Whisk in the mascarpone until the mixture thickens.
- In a clean mixer bowl using a clean whisk attachment, whisk the egg whites on medium-high speed until they form stiff peaks. They will almost triple in size.
- Gently fold the egg whites into the mascarpone mixture. Refrigerate until ready to assemble.
- Pour the coffee and brandy into a shallow dish. Dip the ladyfingers into the coffee mixture one at a time and arrange them over the base of a 7-by-11-inch or 9-by-13-inch serving dish. When dipping, do not let the ladyfingers soak, or they will get soggy; instead, dip one in the liquid and then quickly turn and dip the other end, then straight into the serving dish.
- Spread one-third of the mascarpone mixture over the ladyfingers, covering them well, then repeat the layers twice more, dipping the ladyfingers, arranging them in the dish, and then covering with mascarpone.
- Cover with plastic wrap and refrigerate for at least 5 hours to set. Before serving, dust generously with the cocoa powder. This is best eaten within 24 hours.
Cook’s Note
For this recipe, I recommend using the freshest eggs available or pasteurized eggs.
