We tried our hand at making Tiramisu the classic way, and lord was it good. Creamy, subtle sweetness and beautiful coffee notes in every bite. The texture of the Tiramisu is what usually tempts us, the soaked sponge biscuits ever so moist and the luscious, airy mascarpone coffee cream making every mouthful feel luxurious. And this recipe achieves exactly that. The mascarpone cream is light and airy with the addition of whipped cream and egg whites whipped to stiff peaks. And while the idea of uncooked eggs can be scary, don’t let that put you off this recipe as the Tiramisu turns out delicious.

If however you prefer not to use eggs, there is an egg-free recipe below that you could try out. We hear it has achieved great results too.

Enjoy!

Classic Tiramisu

Ingredients

4 Eggs, separated
1/2 cup Sugar
250g Mascarpone cheese
1/3 cup Coffee liqueur (such as Kahlua), or combine combine rum and cream and add a teaspoon of instant coffee powder
200ml Thickened Cream for whipping (Amul Fresh Cream, sadly, won’t cut it.
2 tbs Instant Coffee powder
2 cups Warm Water
28 Sponge Finger Biscuits (AKA Savoiardi or Ladyfinger biscuits)
1 tbs Cocoa Powder

Directions

In a large bowl, beat egg yolks and sugar together using an electric mixer. The color should turn creamy and absolutely pale. Gently fold in the mascarpone and the liqueur.

Wash and dry beaters and place them and the bowl you will whip the cream in into the freezer for 10-15 minutes. Also prepare a larger bowl with some ice so you can place the bowl of cream into it to keep the cream cold while you whip it. Whip the cream to firm peaks and fold into the mascarpone.

Wash and dry the beaters again and beat the egg-whites until stiff peaks form. Fold this into the mascarpone mixture as well. Cover the large bowl with some plastic wrap and refrigerate for 30 minutes.

Combine coffee and warm water in a shallow dish and using half the biscuits, dip the biscuits one at a time in the coffee, coating both sides. Place the biscuits in a single layer, over the base of a 11″x 7″ (base) glass or baking dish.

Spread half the mascarpone mixture over the soaked biscuits to cover smoothly and then repeat with another layer using the remaining biscuits and mascarpone. Cover and refrigerate for 4 hours.

Before serving, place the tablespoon of cocoa powder in a sieve and dust over the top of the creamy Tiramisu.

Eggless Tiramisu