One of the greatest desserts of all time?

This is my take on a classic Italian tiramisu, made by whipping up eggs (if you’re being cheffy, it’s called making a sabayon) and folding through mascarpone. It has the coffee and booze element that I LOVE but this take is a little lighter, which obviously means you can eat way more of it in one sitting without feeling a little bit ill. Exactly what you want from a dessert…

Any top tips?

EGGS – Make sure you’re using the best, freshest eggs you can as this will help them whip up properly to create that light and fluffy texture.

BOWL – Also, always ensure your bowl is perfectly clean. Any dust or oil left in there will stop the air whipping into your eggs and you’ll end up with a runny mess instead of a perfectly set tiramisu. Which nobody wants. 

COFFEE – If you have an espresso machine, use this as it’ll be a richer, more indulgent and fresh coffee flavour. If not, granules are fine, but make it strong. We want a good punch of coffee in it!

Want to watch me make it?

You can watch my step-by-step process right here. Or better still, grab the ingredients listed below and make it at the same time! Pretend it’s your own personal cookalong. 

Classic Tiramisu

By Poppy Cooks

https://www.poppycooks.com/recipes/classic-tiramisu/

Prep Time: 6 hrs
Total Time: 6 hrs
Serves 6-8
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Ingredients

Metric Imperial

    Metric

  • 6 egg yolks
  • 3 egg whites
  • 250g mascarpone
  • 6 tbsp caster sugar
  • 1/2 tsp vanilla bean paste
  • 350g sponge fingers (2 packs)
  • 200ml strong coffee
  • 100ml coffee liqueur
  • 2 tbsp cocoa powder

    • Imperial

  • 6 egg yolks
  • 3 egg whites
  • 9oz
  • 6 tbsp superfine sugar
  • 1/2 tsp vanilla bean paste
  • 12oz sponge fingers (2 packs)
  • 7oz strong coffee
  • 3.5oz coffee liqueur
  • 2 tbsp cocoa powder

Instructions

  1. Separate your eggs into 2 bowls, with the whites in a stand mixer bowl if you have one, and add 3 tbsp of sugar to each bowl, and the vanilla paste to the yolks. Whisk both bowls to stiff peaks, the egg yolks will go very pale and fluffy.
  2. Soften your mascarpone by beating gently in a bowl and then gently mix into the egg yolks 1 tbsp at a time, trying not to knock any air out of the yolk mix.
  3. Begin to fold your stiff egg whites into the yolk and mascarpone mixture until combined. In a bowl mix together your strong coffee and coffee liqueur in a bowl and dip your sponge fingers into the coffee mix for a few seconds, but be quick so they don't go soggy! Lay the soaked sponges into a 12x8 inch dish in a flat single layer.
  4. When you've done your first layer of soaked sponge fingers, spoon over half of your egg and mascarpone mixture and spread out to an even layer. Repeat the process until you have used all of your mix, then use a sieve to drench the top in a layer of cocoa powder.
  5. Pop your tiramisu in the fridge to set, atleast a 4-6 hours but ideally overnight is best, then get stuck in!

Find this recipe online at https://www.poppycooks.com/recipes/classic-tiramisu/

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