Скачать или смотреть How to Make The Most DELICIOUS Classic Tiramisu from Scratch | Tuesday’s Tips

In today’s Tuesday Tips, I show you how to make tiramisu from scratch — including the delicate sponge cake called biscuit cuillère. Tiramisu means “pull me to you,” and with espresso, mascarpone, and cacao, it is easy to understand why this dessert is so loved.

This version avoids raw egg yolks and is simple, elegant, and perfect for entertaining.

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Ingredients

For the Biscuit Cuillère (Ladyfingers)
• 6 egg whites
• 6 egg yolks
• 150 g granulated sugar
• 150 g all-purpose flour
• Few drops lemon juice
• Powdered sugar (for dusting)

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For the Coffee Soak
• 1 cup strong espresso coffee
• Powdered sugar, to taste
• 1–2 tablespoons rum (optional)

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For the Mascarpone Cream
• 250 g heavy whipping cream
• 250 g mascarpone cheese
• 100 g powdered sugar

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For Finishing
• Unsweetened cacao powder (for dusting)

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Instructions

1. Make the Biscuit Cuillère
1. Preheat oven to 350°F (175°C).
2. Whip egg whites with a few drops of lemon juice until foamy.
3. Slowly add sugar and whip to stiff peaks.
4. Gently fold in egg yolks.
5. Sift in flour and fold carefully to keep mixture light.
6. Transfer to piping bag with round tip.
7. Pipe finger-shaped biscuits onto parchment-lined tray.
8. Dust lightly with powdered sugar.
9. Bake until lightly golden. Cool completely.

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2. Prepare Coffee Soak
1. Brew strong espresso.
2. Sweeten lightly with powdered sugar.
3. Add rum if desired.

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3. Make Mascarpone Cream
1. Lightly soften mascarpone.
2. Add heavy cream and powdered sugar.
3. Whip until thick and smooth.

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4. Assemble
1. Quickly dip biscuit cuillère into coffee mixture.
2. Layer on bottom of serving dish.
3. Spread mascarpone cream on top.
4. Repeat layers as desired.
5. Finish with mascarpone cream.
6. Dust generously with cacao powder.

Refrigerate at least 2 hours before serving.

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Tiramisu is one of the most beloved Italian desserts — simple, elegant, and full of flavor.

Bon appétit.