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Tiramisu — creamy and classic

Creamy Classic Tiramisu

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Ingredients

  • Mascarpone Cream
  • 500 g mascarpone cold
  • 500 ml heavy whipping cream cold
  • 25 –30 g powdered sugar
  • Layers
  • 200 –250 g ladyfingers
  • approximately 300 ml strong coffee cooled completely
  • Topping
  • 10 –15 g unsweetened cocoa powder
  • Optional
  • 15 –30 ml Marsala amaretto, or coffee liqueur
  • 20 –30 g grated dark chocolate

Instructions
 

  • Chill the mixing bowl and beaters for 10 minutes.
  • Brew approximately 300 ml strong coffee and allow it to cool completely.
  • Place mascarpone and powdered sugar in the chilled bowl and mix briefly.
  • Add the cold whipping cream and beat until thick, smooth peaks form. Do not overbeat.
  • Quickly dip each ladyfinger into the cooled coffee.
  • Arrange a tight layer of dipped ladyfingers in a 20 × 25 cm dish.
  • Spread half of the mascarpone cream evenly over the biscuits.
  • Add a second layer of quickly dipped ladyfingers.
  • Spread the remaining mascarpone cream over the top and smooth the surface.
  • Cover and refrigerate for at least 4 hours, preferably overnight.
  • Dust with unsweetened cocoa powder immediately before serving.
  • Slice while thoroughly chilled and serve.

Notes

Keep the mascarpone and whipping cream very cold. Dip the ladyfingers only briefly to prevent a soggy tiramisu. Stop whipping as soon as the cream holds firm peaks. For the best flavour and cleanest slices, refrigerate the finished tiramisu overnight.