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Classic Tiramisu

by Annalisa Brown (follow)
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With every family celebration; Easter, Christmas, a birthday, an anniversary or any excuse really, my mum whips up the classic Italian Tiramisu. She makes it ahead of time and we never tire of her coffee and liqueur soaked Savoiardi biscuits blended with zabaglione cream and dusted with cocoa.

Tiramisu is so internationally recognised it can now be found everywhere and in many incarnations. But mum’s recipe follows the traditional low fuss way of making this classic dessert.

Tiramisu, a traditional low fuss but full of flavour, classic Italian dessert.

Preparation Time: 20 minutes
Makes: 8-10 servings

150g Sugar
5 egg Yolks
450g Mascarpone Cheese
100ml Tia Maria Liqueur
100ml Frangelico Liqueur
400ml Espresso Coffee
300g Savoiardi Finger Biscuits


Making the Zabaglione

Separate the egg yolks from the whites.

Separate the egg yolks from the whites.

Add the sugar to the yolks and beat until all the sugar has dissolved and the eggs are thick and pale yellow in colour (approximately 10 minutes).

Add sugar into the egg yolks and beat until thick and pale yellow in colour.

Add the mascarpone and blend into the zabaglione.

Add the mascarpone and blend into the egg mixture to create the zabaglione.

Add the frangelico and tia maria liqueur into the zabaglione cream and blend thoroughly for a few minutes.

Making the Tiramisu

Individually soak each Savoiardi biscuit into the espresso coffee and layer the base of a tray.

Soak each Savoiardi biscuit into espresso coffee then layer the base of a tray with the biscuits.

Spread a layer of the zabaglione over the biscuits.

Spread a layer of the zabaglione cream over the biscuits.

Repeat the layering process (soaked coffee biscuits followed by the zabaglione).

Repeat the layering process of biscuits and zabaglione.

Sprinkle cocoa liberally over the tiramisu and refrigerate. For best results this dessert doubles in flavour when made 24-hours beforehand.

Sprinkle cocoa over the tiramisu and refrigerate until required. For best results make this dessert the day before.

Classic Tiramisu.

For other desserts which use ladyfinger or Savoiardi biscuits try Savoiardi Baba with Fresh Fruit.

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