My Favourite Tiramisu Recipe!
About this recipe
Tiramisu is a classic Italian dessert that combines layers of coffee-soaked ladyfingers with a rich mascarpone cream. In this video, Chef Jean-Pierre shares his favorite take on this beloved treat, ensuring a balanced and delicious mouthful every time.
What sets this recipe apart is the homemade ladyfingers and the foolproof techniques that make it accessible for everyone. With just 30 minutes of prep time, you can whip up a delightful dessert that impresses without the fuss.
Ingredient notes
- Use 60g of cake flour or substitute with regular flour if needed.
- Mascarpone cheese should be at room temperature for easier mixing.
Tips from Chef Jean-Pierre’s video
- Let the egg whites come to room temperature before whipping for better volume.
- When folding in the flour, do it gradually to avoid deflating the mixture too much.
- Ensure your coffee syrup is sweetened to your taste before dipping the ladyfingers.
Good to know
- How many servings does this tiramisu recipe make?
- This recipe yields 8 servings.
- How long does it take to prepare this tiramisu?
- The total time for this recipe is 30 minutes.
- Can I use store-bought ladyfingers instead of making them?
- Yes, you can use store-bought ladyfingers if you prefer.
- What should I do if I can't find mascarpone cheese?
- If you can't find mascarpone cheese, you can substitute it with cream cheese.
No life story here — the video and the recipe are the whole point. All credit to Chef Jean-Pierre: watch the original on YouTube.
The recipe
Ingredients
Steps
- 1
Preheat the oven to 375°F (190°C).
- 2
Separate the egg whites and yolks. Place the egg whites in a bowl at room temperature.
- 3
In a bowl, mix the egg yolks with 55g of sugar and cream them together until well combined.
- 4
In another bowl, start whipping the egg whites, gradually adding the remaining 55g of sugar until soft peaks form.
- 5
Combine the whipped egg whites with the creamed egg yolks gently.
- 6
Add 1.5 tsp of vanilla extract to the mixture and fold in 60g of cake flour gradually, being careful not to deflate the mixture.
- 7
Spread the batter onto a parchment-lined cookie sheet, aiming for an even thickness of about half an inch.
- 8
Bake in the preheated oven for about 15 minutes or until lightly golden.
- 9
While the cake is baking, prepare the coffee syrup by mixing 1 cup of strong espresso with sugar to taste, and optionally add rum, Kahlua, and Marsala wine.
- 10
In a separate bowl, whip 3/4 cup of heavy cream until soft peaks form, then fold in 227g of room temperature mascarpone cheese and 1/2 cup of sugar until smooth.
- 11
Once the cake is baked and cooled, cut it into ladyfinger shapes and dip each piece into the coffee syrup.
- 12
Layer the dipped ladyfingers in a dish, alternating with layers of the mascarpone mixture until all ingredients are used.
Heads up — we had to guess a little:
- The quantity of sugar for the coffee syrup was inferred based on typical recipes.
Credit where it’s due: this recipe was transcribed from Chef Jean-Pierre’s original video on YouTube. Follow them there — it’s their dish.
Are you Chef Jean-Pierre? Claim this page or ask us to take it down. Your call, always.
