Classic Tiramisu
Thermomix recipe: Classic Tiramisu. Ready in 35 minutes. Serves 4. Step-by-step Thermomix instructions on Chef Amai.
Ingredients
- 200 g strong espresso coffee, cooled
- 50 g Marsala wine or dark rum (optional)
- 3 large egg yolks
- 75 g caster sugar
- 250 g mascarpone cheese, cold
- 200 g ladyfingers (savoiardi)
- 20 g cocoa powder, for dusting
Instructions
- Prepare 200 g strong espresso coffee and let it cool completely. If using, mix with 50 g Marsala wine or dark rum in a shallow dish and set aside.
- Ensure the mixing bowl is clean and dry. Insert the butterfly whisk. Add 3 large egg yolks and 75 g caster sugar to the mixing bowl.
- Cook for 7 min / 80°C / Speed 3. This will create a light, cooked zabaglione cream. Transfer the zabaglione to a separate bowl and let it cool completely, stirring occasionally to prevent a skin from forming.
- Once the zabaglione is completely cool, add 250 g cold mascarpone cheese to the mixing bowl with the cooled zabaglione. Mix gently for 30 sec / Speed 2 (Reverse) until just combined and smooth. Do not overmix.
- To assemble, dip each ladyfinger briefly into the cooled coffee mixture, ensuring it is soaked but not soggy. Arrange a single layer of soaked ladyfingers at the bottom of a serving dish (approx. 20x15 cm).
- Spread half of the mascarpone cream mixture evenly over the ladyfingers.
- Repeat with another layer of soaked ladyfingers, followed by the remaining mascarpone cream. Smooth the top with a spatula.
- Cover the dish with cling film and refrigerate for at least 4 hours, or preferably overnight, to allow the flavours to meld and the dessert to set.
- Before serving, dust generously with 20 g cocoa powder using a fine-mesh sieve.
View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.