The Italian Tiramisu means “pick me up” or “make me happy”, and nothing makes me happier than the kick I get out of the caffeine from the espresso and cocoa powder, the two dominant flavors in this dessert.

Tiramisu is not a difficult dessert. It's just an assembling of ingredients and the taste entirely depends on the quality of these ingredients. I've split the recipe into three parts: the sabayon, the body of mascarpone with sugar, and whipped cream and whipped egg whites. Simple!

Preparation time 0m Difficulty
Cooking time 30m Budget
Serves 6 Published Monday, 30 September 2013
Recipe type Custards Author Manisha Sharma
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For 6 people ()

For the Sabayon

  • 3 egg yolk
  • 3 tablespoon(s) rum / kahlua
  • 1/4 cup(s) caster sugar

For the Mascarpone Body

  • 1 cup(s) mascarpone cheese
  • 1/4 cup(s) caster sugar

For the Whipped Cream

  • 1/2 cup(s) whipping cream
  • 1 teaspoon(s) vanilla extract
  • 1/4 cup(s) caster sugar

For the Whipped Egg Whites

  • egg whites
  • 2 tablespoon(s) caster sugar

For the Dipping Liquid

  • 3 tablespoon(s) rum / khalua
  • 3/4 cup(s) water
  • 2 tablespoon(s) coffee
  • 1 tablespoon(s) caster sugar

For the Garnishing

  • cocoa powder, to sprinkle
  • genoese sponge or a sponge cake

Tiramisu Directions
  1. Make the dipping liquid by mixing rum, water, coffee and caster sugar. Pour into a wide bowl and set aside.
  2. Beat mascarpone and sugar in a bowl until soft and creamy. Keep aside.
  3. For the sabayon, mix together egg yolks, sugar and rum in a large mixing bowl. Place the bowl on a pan of barely simmering water to make a double boiler. The bowl should not touch the water. If it does, the eggs will scramble.
  4. Using a hand mixer or whisk, beat the mixture at a high speed till it doubles in amount and becomes a thick pale yellow sauce. This will take about 5 minutes. Take the bowl off the heat and let it cool.
  5. In a small mixing bowl, whip the cream for about 2 minutes or until soft peaks form and keep it aside.
  6. Fold the mascarpone mixture into the cooled sabayon. Then fold the whipped cream into it gently and quickly.
  7. Now whip the egg whites until they form stiff peaks. For this, first ensure that the beater and the bowl are clean and dry. Add the egg whites and beat until frothy. Gradually add the sugar as the mixer continues to run. Once the mixture forms stiff peaks, fold this too into the above mixture. The custard is ready.
  8. Cut the cake into slices that would fit into a large serving dish. Dip the cakes slices in the dipping liquid and line the dish with these. Spread a thick layer of the prepared custard over the cake. Cover with another soaked layer of cake, followed by another layer of custard.
  9. Refrigerate for anywhere between 2 to 24 hours. Just before serving, sprinkle cocoa powder over the tiramisu with a sieve.
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Reviews (1)
by Karan Rathod , on Friday, 04 October 2013
good recipe, very few understand the importance of sabayone....only one pointer here....authentic recipes do not contain rum or Kahlua, it should contain Marsala wine,,,available in Natures basket. If using rum; dark rum is better in flavor , Bacardi white rum is a NO NO... Brandy is also an option.....In india pound cakes have a very eggy flavor, hence i prefer sticking to lady fingers.... Overall fantastic recipe . I wish to learn a good pound cake recipe...