Classic Tiramisu

5 from 1 vote

A light and fluffy tiramisu, sure to be the best one you've ever had!

Prep Time30

Cook Time10

Chilling time6

Total Time6 40

Course: Dessert

Cuisine: Italian

In a large, heatproof bowl, whisk together the sugar and masala. Then whisk in the egg yolks. Place the bowl over a pot of gently boiling water, and whisk continuously. Reduce the heat to low and stir constantly for 10-12 minutes. Remove from heat and continue to whisk until mixture is thick and lemon-coloured. Allow to cool for 10 minutes.

Add mascarpone to the egg yolk mixture and mix until well combined.
In a separate bowl, whip the cream to stiff peaks using a stand or hand-held electric mixer.
Using a rubber spatula, gently fold the whipped cream into the zabaglione mixture. Set aside.
In a shallow dish, mix together the cooled espresso or strong coffee with the Kahlua. Quickly dip the ladyfingers into the coffee, 1 second each side, being careful not to soak them.
Arrange the ladyfingers in the bottom of a 9 x 13 inch baking dish (or similar size). You can cut the ladyfingers to fit.
Spoon half of the tiramisu cream filling over the ladyfingers. Repeat with a second layer of ladyfingers. Add another layer of tiramisu cream.
Cover and refrigerate for at least 6 hours or overnight.
Right before serving, dust with cocoa powder.

Only use crunchy Savoiardi (Italian ladyfingers). Cake style ladyfingers will get too soft.
Make sure the eggs and mascarpone are at room temperature before using.
See note above about whipping the cream.
Kahlua can be replaced with a dark rum or Tia Maria.
Only dip the ladyfingers in the cooled espresso or coffee very briefly. You don't want to soak them, which will result in a soggy dessert.
The tiramisu can be made up to 2 days in advance and will keep covered in the refrigerator for up to 5 days.