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

Easy Recipes
Italian
Dessert & Sweets
Cake
Cake & Cookie

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 New Zealand

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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 New Zealand


    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!