Try these refreshing Classic Tiramisu. A creamy dessert of espresso-soaked savioardi biscuits surrounded by lightly sweetened whipped cream and a rich mascarpone, tiramisù relies heavily on the quality of its ingredients! Click here for full recipe.

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Ingredients
Instructions

Classic Tiramisu

Cake
Cake & Cookie
Easy Recipes
Italian
Dessert & Sweets

A creamy dessert of espresso-soaked savioardi biscuits surrounded by lightly sweetened whipped cream and a rich mascarpone, tiramisù relies heavily on the quality of its ingredients!

5 hr

10 persons

Ingredients

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Instructions

  • To make this classic tiramisu, whisk egg yolks with a whisk until creamy, then fold in Emborg Mascarpone and vanilla. Whisk until smooth.

  • In another mixing bowl, whip up Emborg Whipping Cream with sugar until soft peaks. Then fold into the mascarpone mixture.

  • Mix the coffee and coffee liquer in a bowl.

  • Then, in a serving dish 8” x 8” / 20cm x 20cm, quickly dunk the biscuits into the coffee mixture and arrange into the dish, in a single layer.

  • Spread half of the mascarpone mixture on top, and then repeat with the biscuits again. Then layer with the remaining mascarpone mix.

  • Smooth the top evenly, then refrigerate for about 4 - 5 hours. It will be better overnight, so the flavours get to sink into the biscuits. Before serving, dust the top with cocoa powder.

  • Enjoy this Italian classic!

Classic Tiramisu - Emborg Malaysia

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emborg
5 hr
10 persons

Classic Tiramisu

A creamy dessert of espresso-soaked savioardi biscuits surrounded by lightly sweetened whipped cream and a rich mascarpone, tiramisù relies heavily on the quality of its ingredients!
Classic Tiramisu - Emborg Malaysia


10 persons

Ingredients

Add to shopping list

Instructions

  • 1. To make this classic tiramisu, whisk egg yolks with a whisk until creamy, then fold in Emborg Mascarpone and vanilla. Whisk until smooth.

  • 2. In another mixing bowl, whip up Emborg Whipping Cream with sugar until soft peaks. Then fold into the mascarpone mixture.

  • 3. Mix the coffee and coffee liquer in a bowl.

  • 4. Then, in a serving dish 8” x 8” / 20cm x 20cm, quickly dunk the biscuits into the coffee mixture and arrange into the dish, in a single layer.

  • 5. Spread half of the mascarpone mixture on top, and then repeat with the biscuits again. Then layer with the remaining mascarpone mix.

  • 6. Smooth the top evenly, then refrigerate for about 4 - 5 hours. It will be better overnight, so the flavours get to sink into the biscuits. Before serving, dust the top with cocoa powder.

  • 7. Enjoy this Italian classic!