Our Cookbook

Italian

Tiramisu

  • YieldServes 12
  • Prep30m
  • Cook12h
  • Effortweekend

  • 3 large egg yolks, cold
  • 120g unpacked powdered sugar, sifted
  • 500g full-fat mascarpone, cold
  • 27–36 Italian ladyfingers (hard ones)
  • 120ml cooled brewed espresso or strong coffee
  • 2 tbsp unsweetened cocoa powder
  • 1 tbsp spiced rum

Method

  1. Beat the egg yolks & powdered sugar in a large bowl until creamy
  2. Add mascarpone and mix on medium for a minute until smooth
  3. Add the rum to the coffee and stir
  4. Dip both sides of each ladyfinger in the coffee, 1-2 seconds per side, and arrange on bottom of a 23x18x8cm dish
  5. Spread 1/3 of the cream on the ladyfingers, then repeat 2 more layers
  6. Wrap in plastic wrap (to protect from odours) then refrigerate for 8-12 hours. It’ll keep in the fridge for up to three days
  7. Before serving, dust lightly with cocoa powder