Soft, creamy, sweet and cocoa-full. Who doesn’t like tiramisu?
We first attempted this popular dessert a couple of months ago after consulting a few friends and watching numerous Youtube videos. Our first attempt was a total failure because we used a bad recipe, wrong ingredients and an old, rackety mixer haha.
This resulted in super runny egg mixtures even after they were whisked. Thankfully, attempt #2 was a success, yay!
We adapted this recipe from Vincenzo’s Plate and utilised some methods we found in other recipes. The egg mixtures for the layers are so thick that we forget no heavy or whipped cream is used or needed for this recipe.
So, how is our recipe different from others? Firstly, we followed Vincenzo’s tip to make two separate layers of egg white and yolk cream. This results in two layers with slightly different mouthfeel and taste. The yolk cream is more fatty and creamier, while the white cream is lighter.
We also opted for whisky instead of rum, and incorporated the bain-marie method to pasteurise the egg yolks. Fresh eggs are a must!
The entire process is easy and can be done in 45 minutes or less. Enjoy!
KEY TIPS:
* Use only the freshest eggs. Since it is a no-bake recipe, do ensure that the eggs used are very fresh.
* We used the bain-marie method for the egg yolk mixture (as opposed to just whisking it in a bowl) as we wanted to pasteurise the yolks. This is an important step if you are planning to serve it to pregnant women, young children, immunocompromised individuals or anyone who is concerned with eating raw egg yolks.
* We only used one tablespoon of white sugar for the recipe because the lady fingers we use are already coated with sugar on one side.
* We used whiskey instead of rum as the former is classified as low-fodmap. You can completely omit alcohol from the recipe.
* We separate the egg yolks from the whites to give each layer of “cream” on the tiramisu a slightly different texture and taste.
* We used decaf coffee so we can eat this and head to bed after haha.
We used Cocova dark chocolate buttons
Check out our Instagram post for videos and step-by-step instructions.
Separate the egg whites and yolks into two different bowls and add sugar 
Whisk egg whites… 
…until it is fluffy in texture with soft peaks. Don’t overwhisk it. 
Use the bain-marie method to warm up egg yolks with sugar. This is to pasteurise the yolk.
Stir gently until sugar melts, the mixture thickens and becomes lighter in colour. 
Prepare mascarpone. 
Mix half of mascarpone with egg white mixture first. Fold gently until well-combined.
Add other half of mascarpone to egg yolk mixture… 
... and fold until well-combined. 
Prepare glass container, ladyfingers and bowl of coffee-whiskey mixture.
Ensure the coffee mixture has already cooled down at this point.
Dip lady fingers into coffee-whiskey mixture for 2 seconds each, and form bottom layer of tiramisu. 
Make sure to fill in all the gaps. Now spread the yolk cream evenly over the ladyfingers. 
Dust some cocoa powder. 
Grate some chocolate bits.
Repeat steps for top layer. 
Make sure to fill in the gaps. 
Spread the egg white cream on top. Do not dust cocoa powder or grate choc bits at this point. 
Cling wrap or cover the glass containers. 
Store in the refrigerator for 12-24 hours for the flavours and mixture to set.
Before serving, dust cocoa powder… 
… and grate chocolate button. 
Enjoy!
![Easy Italian-style Tiramisu [Recipe]](https://i0.wp.com/thokohmakan.com/wp-content/uploads/2021/03/20210307152723_IMG_5172-scaled.jpg?fit=683%2C1024&ssl=1)
Easy Italian-style Tiramisu [Recipe]
Course: DessertCuisine: ItalianDifficulty: Easy4
servings45
minutesSuper easy Italian-style tiramisu recipe!
Ingredients
100g savoiardi biscuits (we use the Forno Bonomi brand which is coated with sugar on one side)
2 large fresh eggs
250g mascarpone
1 tbsp of white sugar
4 tsp of instant coffee diluted in 350ml (1.5 cups) of hot water, then refrigerated to cool down [or opt for your preferred coffee brewing method]
A few dark chocolate buttons (we used Cocova 68% dark chocolate buttons) or a chocolate block, for grating and topping
2-3 tbsp of cocoa powder
3 tbsp of whiskey (optional)
Directions
- Prepare coffee mixture and mascarpone
- Prepare fresh coffee in a bowl large enough to dip the lady fingers in. Add whiskey in and set it aside or place in the fridge to cool.
- Remove the mascarpone from the fridge to let it cool to room temperature.
- Make two layers of cream
- Separate the two egg whites from the yolks into two mixing bowls. Ensure that none of the yolks get into the whites, not even a drop (otherwise, it will not yield the consistency needed).
- Add half a tablespoon sugar to each bowl.
- Whisk the egg whites until it is fluffy in texture and soft peaks are formed. Don’t overdo this.
- Next, use the bain-marie method to warm up the egg yolks and sugar over low heat. Stir the mixture consistently for a few minutes until the sugar melts. The mixture will thicken and become slightly lighter in colour at this point.
- Equally divide the mascarpone into two. Add half to the egg white mixture and the rest to the yolk mixture.
- Start with the egg white mixture first so you do not stain the mixture later. Fold the mascarpone into the whisked egg white. Fold it gently as the egg white mixture is delicate. Then, mix the mascarpone into the yolk mixture. You can use a little more force with the yolks.
- It’s layer time!
- Ensure the coffee mixture is cool at this point. Take the lady fingers and roughly plan how you would arrange them in a rectangular glass container or tray first. Once you have a rough idea, dip it into the bowl for two seconds before arranging the bottom layer in the tray. Ensure there are no gaps.
- Pour the yolk mixture over the lady fingers, then smoothen with the spatula so that it is evenly spread out (especially to the corners and edges). Dust some cocoa powder on top and also grate some chocolate over for added bitter-sweet flavours (literally!).
- Dip the rest of the lady fingers to form the upper layer (you may need to use more fingers for the top to cover the gaps). Then, pour the egg white mixture on top. Spread evenly with a spatula.
- Cover the container with a cling wrap and place into the fridge for a minimum of six hours to set (12 hours is ideal while 24 is best!) for the flavours and mixture to set.
- Time to serve!
- Before serving, cut out a piece and place on a plate. Dust some cocoa powder and grate some chocolate bits on top. Serve and enjoy!
