Tiramisu is a traditional Italian dessert
made with mascarpone cheese and infused with espresso. Make it the day before and serve with a dusting
of cocoa powder. Start by making the mascarpone custard for
the Tiramisu. Seperate 3 large sized free range eggs, placing
the yolks into a large mixing bowl and the whites into a smaller bowl. I’ve separated eggs more times than I can
count so I’m confident to just do it over the bowl, tipping the yolk between the shells
until the white have dropped off. If you don’t feel comfortable enough to
do this without the yolks breaking or getting shell in the bowl there are easier ways. You can use an egg separator or quick trick
is to crack the egg into the palm of your hand, seperate your fingers until the white
fall through leaving you with a perfect egg yolk. Make sure not to get any amount of yolk into
the egg whites as this means they will not be able to whip. Set the whites to the side. If you would like the full recipe for this
Tiramisu it will be on my website as well as the full measurements in the description
box below. Make sure to subscribe to my channel for more
delicious dessert recipes! There’s a new recipe each week and I would
love some requests. Measure out half a cup of white sugar and
add to the bowl with the egg yolks. Tiramisu is a very traditional Italian dessert
and the traditional recipe uses raw eggs. I know many people aren’t comfortable or
able to eat raw eggs so if you would like to you can cook the egg yolks. Place the mixing bowl over a pot of simmering
water and using a whisk, beat the yolks and sugar together until light and creamy. Make sure the bowl isn’t getting too hot
too quickly or else you might end up with some scrambled eggs. If you decide not to cook the eggs, follow
the same directions just without placing the mixing bowl on the heat. Whisking the egg yolks and sugar should take
around 3-5 minutes with a whisk or quicker if you are using a hand mixer. You want them to be extremely pale and creamy. Remove the bowl from the heat, by this time
the yolks will be fully cooked, and pour in about a teaspoon of good quality vanilla extract. Follow with the mascarpone cheese. Mascarpone is an Italian creamy soft cheese,
kind of like cream cheese but so delicious. It is used in many different desserts as well
as savoury dishes. As the egg mixture is quite warm the mascarpone
should melt right in, use the whisk to beat the ingredients together until the cheese
is well incorporated. Set the bowl to the side while we continue
with the remaining ingredients. The easiest way to whip egg whites is with
a stand mixer or a hand mixer, it takes a very long time to do it by hand. Pour the egg whites into the bowl of a stand
mixer or a large bowl if you are using a hand mixer and beat on high with a whisk attachment
until the whites are at stiff peaks. While the egg whites are whipping up prepare
the espresso for the tiramisu as it will need to cool. A quick tip here if you’re not a fan of
coffee use hot chocolate or hot cocoa instead for a chocolate hit. Try to stay away from instant coffee as it
doesn’t have best flavour for this dessert. I’m making espresso using my coffee machine
but french press or plunger coffee will be just as good. Pour about a cups worth and set to the side
to cool. The egg whites should be whipped by now, they
only take a few minutes. You can tell they are at the stiff peak stage
when the whites stand up on their own without falling back down. Add about a third of the egg whites to the
custard and start to fold them together until they are well incorporated before following
with the remaining two thirds. Adding a third first helps the egg whites
to be well incorporated without deflating from being over mixed. Many Tiramisu recipes use whipped cream instead
of egg whites but there really is no need. The egg yolks and mascarpone make this dish
so sweet and creamy that I think adding whipped cream can be a bit of an over kill. Keep to the traditional way of making it and
you can’t go wrong. Thank you to everyone who requested a Tiramisu
recipe, I had so many! I hope you make this recipe and share of a
photo with me as I would love to see your recipe recreations. Let me know if you have any other requests
as I’m always on the look out for more ideas. The custard should now be so soft, whipped,
and creamy looking. Set it to the side while we start to form
the Tiramisu. Any type of baking dish works well for this,
I’m using a rectangle dish that fits 10 lady fingers perfectly without any gaps. Check your espresso has cooled enough so you
don’t burn yourself and pour it into dish easy for dipping. Optionally you can add some liquor. Start by taking a lady finger, dipping it
in the espresso for a few seconds, turning it over, and placing it in the dish. Repeat until you have one full layer of lady
fingers. A couple things to keep in mind here is to
be quick with your dipping. Lady fingers soak up the espresso so fast
so make sure it’s quick. Cover the first layer of lady fingers with
half of the mascarpone custard mixture. Don’t be too worried if it’s quite thin,
it’ll thicken up in the fridge. Use a spatula to spread it out evenly before
following with the second layer of lady fingers. As you can tell Tiramisu is actually so easy
to make. Finally finish with the remaining custard
and a good dusting of cocoa powder. Place the tiramisu into the fridge. It’s best served the next day but about
6 hours should be enough. Cut a slice, dust with a little more cocoa
powder and serve. I hope you enjoyed this recipe, thank you
for watching and I will see you in my next video.