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.
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!
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.
Recipes and ingredients coming right up!Gathering the last ingredients and putting on the finishing touchesIt's coming fresh out of the oven, almost there!
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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!
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.
