This recipe has travelled all the way from true Italian lands, in order for us to present you with an authentic tiramisu recipe. One of the most popular and well-known chocolate desserts with a hint of coffee in the mix, you can never go wrong serving a classic chocolate tiramisu after any meal.
Using the simplest of ingredients, egg yolks, chocolate, coffee, mascarpone and lady fingers, our tiramisu recipe is quite simple to follow and there aren’t many ways in which it can go wrong. As one of our easier and classic chocolate recipes, we encourage anyone to try it!
How to make a classic tiramisu?
Our chocolate tiramisu has been hand selected as the most classic and authentic tiramisu recipe you can find. the hardest part is tasting it to see how much chocolate or coffee you need to add! Of course, with a tiramisu it is hard to go wrong, and the best part is practising until you get it just right!
Check out some of our chocolate drinks to wash down this delicious dessert. Also, our coffee and chocolate braised chocolate ribs for a savoury option or our delightful moist chocolate cake.
Classic Chocolate Tiramisu Recipe
By May 27, 2015Published:
- Yield: 8 Servings
- Prep: 30 mins
The Italian stallion of chocolate desserts, we have finally brought you a classic chocolate tiramisu. With coffee soaked (alcohol soaked if you wish) lady fingers, and a heavenly mascarpone cream filling, you can't get more authentic than this!
- 1 cup coffee strong, brewed
- 1/2 cup granulated sugar
- 4-5 tablespoons almond liquor dark rum, coffee, brandy or Marsala
- 3 egg yolks
- 3/4 cup heavy cream
- 1 cup mascarpone cheese room temp
- 20-24 lady fingers or Savoiardi biscuits
- cocoa powder sifted
- chocolate grated
- To make the coffee syrup, combine the brewed hot coffee with half of the almond liquor or alcohol and 2 tablespoons of the sugar in a small bowl. Mix well, until the sugar dissolves and leave to cool.
- Set up a heatproof bowl over boiling water, without it touching. Add the yolks, sugar and rest of the liquor to the bowl and reduce the heat to low. Mix constantly until the mixture doubles in volume and has a thick, foamy consistency.
- Remove it from the heat and set aside to cool for around 15 minutes. Once cool, add the mascarpone and whisk until smooth.
- In a separate bowl, whisk the heavy cream until stiff peaks begin to form. Gently start to fold in half of the cream mixture to the mascarpone. Add the rest until the mixture is well combined.
- Dip the ladyfingers very quickly (less than a second) in the coffee syrup and line them in one layer in the baking dish. Spoon half of the filling and smoothen on top. Repeat with the rest of the ladyfingers and the rest of the cream.
- Refrigerate for 6 hours - 2 days. When serving, sprinkle with cocoa powder and grated chocolate. It can also be served in invdividual glasses instead of one big tiramisu cake.