Classic Italian Tiramisu
Thermomix recipe: Classic Italian Tiramisu. Ready in 150 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 4 medium eggs, at room temperature
- 500 g mascarpone cheese, at room temperature
- 4 tablespoons (approx. 50 g) granulated sugar, divided
- 300 g savoiardi biscuits (ladyfingers)
- 8 small cups (approx. 200-250 ml) cold espresso coffee
- 50 g liqueur of choice (e.g., Marsala, rum, or coffee liqueur), optional
- Unsweetened cocoa powder, for dusting
- Pinch of salt
Instructions
- Brew 8 small cups (approx. 200-250 ml) of espresso coffee. Let it cool completely. If using, mix 1 tablespoon (approx. 12 g) of the granulated sugar and 50 g liqueur of choice with the cold coffee. Set aside.
- Carefully separate the yolks from the whites of 4 medium eggs. Place the egg yolks in a medium bowl. Place the egg whites in a clean, dry Thermomix bowl.
- Insert the butterfly whisk into the Thermomix bowl. Add the egg whites and a pinch of salt. Whip 3 min / Speed 3.5. After 1 minute, gradually add 2 tablespoons (approx. 25 g) of the granulated sugar through the lid opening. Continue whipping until stiff peaks form. Carefully transfer the whipped egg whites to a separate large bowl and set aside. Remove and clean the butterfly whisk.
- Insert the clean butterfly whisk into the Thermomix bowl. Add the egg yolks and the remaining 2 tablespoons (approx. 25 g) of granulated sugar. Whip 3 min / Speed 3.5, or until the mixture is pale and fluffy.
- Remove the butterfly whisk from the Thermomix bowl. Add 500 g room temperature mascarpone cheese to the egg yolk mixture. Mix 30 sec / Speed 3, or until well combined and smooth.
- Gently fold the whipped egg whites into the mascarpone and egg yolk mixture using a spatula, incorporating from bottom to top to maintain airiness.
- Briefly dip each of the 300 g savoiardi biscuits into the cold coffee mixture, ensuring they are soaked but not soggy. Arrange a layer of soaked biscuits at the bottom of a serving dish (approx. 20x20 cm or similar).
- Spread half of the mascarpone cream over the biscuit layer. Repeat with another layer of soaked biscuits and the remaining mascarpone cream.
- Cover the dish with cling film and refrigerate for at least 2 hours, or preferably overnight, to allow the flavours to meld and the dessert to set.
- Before serving, dust the surface generously with sifted unsweetened cocoa powder.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.