Saturday 19 September 2020

Classic Italian Tiramisu Cake

Classic Italian Tiramisu Cake Recipe


  • 3 large free range eggs (separate 3 egg yolks and egg white),
  • 80g sugar (+ 1 tbsp sugar for egg whites)
  • 120 ml double cream / heavy cream, 
  • 250g mascarpone, 
  • 1 tbsp cocoa powder for dusting
  • 15~20 ladyfingers 
  • coffee syrup: 1 cup espresso, 1 tbsp sugar


  1. Mix the egg yolks and 80 sugar in a water bath (mix until creamy and light in colour)
  2. In a bowl use a hand mixer to beat the egg white. Once fluffy add 1 tbsp of sugar and keep beating until stiff peaks forms.
  3. In another bowl beat the mascarpone until light and fluffy. Add heavy cream and keep beating. If you want stiff cream, keep the beating.
  4. Fold egg whites into mascarpone mixture using a spatula. Don't overmix, you don't want to get rid of all the foaminess. Next fold in the egg yolk mixture. 
  5. Cool the espresso, add sugar and mix well.
  6. Soak the ladyfingers in espresso and place in serving bowl. And add mascarpone cream. (I like to make 2 layers).
  7. Layer ladyfingers and mascarpone cream and dust with cocoa powder.
  8. Refrigerate overnight. It will taste better the 2nd day!


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