Classic Tiramisu
Thermomix recipe: Classic Tiramisu. Ready in 26 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 3 large egg yolks
- 75 g caster sugar
- 250 g mascarpone cheese, cold
- 200 ml strong espresso coffee, cooled
- 2 tbsp Marsala wine or dark rum (optional)
- 150 g ladyfingers (savoiardi)
- 2 tbsp unsweetened cocoa powder, for dusting
Instructions
- Brew 200 ml strong espresso coffee. If using instant, dissolve 2-3 tsp instant coffee in 200 ml hot water. Let it cool completely. If desired, stir in 2 tablespoons of Marsala wine or dark rum. Set aside.
- Insert the butterfly whisk into a clean, dry Thermomix bowl. Add the egg yolks and caster sugar.
- Cook 6 min / 70°C / Speed 3. The mixture should be pale and creamy, forming a sabayon-like base.
- Remove the butterfly whisk. Add the cold mascarpone cheese to the bowl.
- Mix 30 sec / Speed 3, using the spatula to assist if needed, until just combined and smooth. Be careful not to overmix, or the mascarpone can curdle. Transfer the cream to a separate bowl and refrigerate while assembling.
- Dip each ladyfinger briefly into the cooled coffee mixture (do not soak, just a quick dip on both sides). Arrange a single layer of dipped ladyfingers at the bottom of a serving dish (approx. 20x15 cm).
- Spread half of the mascarpone cream evenly over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining mascarpone cream.
- Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavours to meld and the dessert to set.
- Just before serving, dust generously with unsweetened cocoa powder using a fine-mesh sieve.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.