As each class is created, it adapts and is refined over time. Here’s our simple to make and ever so tasty Tiramisu recipe from our original Italian Pasta Making Masterclass. Have a go at home and feel free to share your thoughts and results with us on Twitter, Instagram and Facebook.
Classic Tiramisu
Makes 6-8 servings
- 6 eggs
- 150g caster sugar
- 200ml double cream
- 200g mascarpone
- 100ml espresso coffee
- 100ml marsala or vin santo
- 36 savoiardi (finger) biscuits
- cocoa powder (to decorate)
Separate the egg yolks and egg whites. In one bowl beat the egg yolks, sugar and mascarpone. In another bowl whip the cream to soft waves and in another bowl, whip the egg whites into a soft peak. Then gently fold the three together taking care not to hit the bowl or knock the air out.
Create a coffee liquor mixture to your desired strength, dip the biscuits into the mixture briefly until damp but not soggy. Place the biscuits side by side into a layer in a suitable dish. Layer on the cream mixture. Repeat with another layer of soaked biscuits and cream.
Cover the top with cocoa powder and chill in the fridge for at least 1 hour before serving. Best eaten within a few hours to avoid the dessert becoming stodgy.
