- 2 cup brewed espresso
- 5 tablespoons granulated sugar
- 5 tablespoons liqueur
- 5 egg yolks
- 1 cup (180 g/ 6 oz.) granulated sugar – I use 5 spoons per 5 yolks
- 3 tablespoons Liqueur (you can wave it)
- 2 cups (450 g/15oz.) mascarpone cheese, at room temperature
- 350g /12 oz (30-35 units) Savoiardi biscuits
- Sifted good quality dark unsweetened cocoa powder
- Beat the egg yolks and confectioners’ sugar together with an electric mixer until pale and thick (15 mins)
- Add the mascarpone, and beat until the mixture is smooth.
- In a small bowl, combine the coffee with sugar and the liqueur.
- Dip ladyfinger quickly in and out (count until 2) of the mixture and lay ladyfingers across the bottom of a rectangular baking dish or your deep dish, once the bottom is covered spread mascarpone over the top and continue layering until you run out of savoiardi.
- Top with remaining mascarpone cream and sprinkle top with cocoa powder.
- Refrigerate for 4 hours and serve chilled.
Can Tiramisu be made without coffee?
Yes. Replace the coffee with hot cocoa, for example. Especially kids love it when tiramisu is made with cocoa.
Can Tiramisu be made with whipping cream?
Yes. In this case, substitute egg yolks with 1 1/2 cup whipping cream (250 gr/ 8 oz) after you mixed the mascarpone cream.
How long does tiramisu last and how to store it?
Tiramisu stays fresh in the fridge for up to 5 days. Always keep it refrigerated. You can make Tiramisu one day in advance. It’s best eaten on the second day.
Can tiramisu be frozen?
Yes. It freezes very well for up to 3 months. Wrap tightly in plastic wrap that no air can come in and place it in a freezer bag. For thawing, place in the fridge overnight.
Is tiramisu safe for pregnant and toddlers?
If you follow the recipe without any substitutions, I don’t recommend it to pregnant and toddlers because of the raw eggs and the coffee. You can substitute the egg yolks and the coffee as previously described. You could also use decaffeinated coffee.