Classic Italian Tiramisu
Thermomix recipe: Classic Italian Tiramisu. Ready in 270 minutes. Serves 6. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 300 ml strong espresso coffee, cooled
- 60 ml Marsala wine or dark rum (optional)
- 6 large egg yolks
- 150 g granulated sugar
- 500 g mascarpone cheese, chilled
- 3 large egg whites
- 300 g ladyfingers (savoiardi)
- 20 g unsweetened cocoa powder, for dusting
Instructions
- Brew the espresso coffee and let it cool completely. If using, stir in the Marsala wine or rum and set aside in a shallow dish.
- Insert the butterfly whisk into a clean, dry Thermomix bowl. Add the egg yolks and granulated sugar.
- Heat and whisk the egg yolk mixture for 7 minutes / 70°C / Speed 3.5. This pasteurizes the yolks. Transfer the mixture to a separate bowl and set aside to cool slightly. Remove the butterfly whisk.
- Thoroughly clean and dry the Thermomix bowl and butterfly whisk. Re-insert the butterfly whisk. Add the egg whites to the bowl.
- Whip the egg whites for 3-4 minutes / Speed 3.5, or until stiff peaks form. Transfer the whipped egg whites to a separate bowl and set aside. Remove the butterfly whisk.
- Add the chilled mascarpone cheese to the Thermomix bowl. Mix for 30 seconds / Speed 3, scraping down the sides if necessary.
- Add the cooled egg yolk mixture from step 3 to the mascarpone in the bowl. Mix for 1 minute / Speed 3 until well combined.
- Gently fold the whipped egg whites into the mascarpone-yolk mixture using a spatula in a large separate bowl. Be careful not to deflate the whites, ensuring a light and airy cream.
- To assemble, quickly dip each ladyfinger into the cooled coffee mixture (do not over-soak, as they will become soggy).
- Arrange a single layer of dipped ladyfingers at the bottom of a 20x20 cm (or similar size) serving dish. Spread half of the mascarpone cream evenly over the ladyfingers.
- Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream. Smooth the top with a spatula.
- Dust generously with unsweetened cocoa powder using a fine-mesh sieve.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the tiramisu to set.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.