Delia Smith’s Tiramisu is made with egg yolks, egg whites, caster sugar, mascarpone, sponge fingers, espresso coffee, dark rum, dark chocolate, and cocoa powder. This delicious Tiramisu recipe creates a creamy and indulgent dessert that takes about 3 hours and 30 minutes to prepare and can serve up to 6 people.
Delia Smith Tiramisu Ingredients
- 3 large egg yolks
- 2 large egg whites
- 2 oz (50 g) caster sugar
- 1 x 250 g tub of mascarpone
- About 24 sponge fingers (or boudoir biscuits)
- 5 fl oz (150 ml) very strong espresso coffee
- 3 tablespoons dark rum
- 2 oz (50 g) dark chocolate (at least 75% cocoa solids), chopped
- 1 level tablespoon of cocoa powder
How To Make Delia Smith Tiramisu
- Whisk Egg Yolks and Sugar: Put egg yolks and sugar in a medium-sized bowl. Beat with an electric hand whisk on high speed for about 3 minutes until the mixture forms a light, pale mousse.
- Combine Mascarpone and Egg Yolk Mixture: Stir mascarpone in a separate large bowl to soften. Gradually beat in the egg yolk mixture, mixing well between each addition until smooth.
- Whisk Egg Whites: Wash and dry the beaters. In a third bowl, whisk egg whites until soft peaks form. Gently fold into the mascarpone mixture and set aside.
- Prepare Biscuits: Break the biscuits in half. Pour coffee and rum into a shallow dish. Briefly dip the sponge fingers into the liquid, turning to coat.
- Layer the Dessert: In each glass, place 3 soaked biscuit halves, followed by a tablespoon of mascarpone mixture, and a layer of chopped chocolate. Repeat with 5 biscuit halves, mascarpone mixture, and finish with chopped chocolate.
- Chill and Serve: Dust with cocoa powder, cover with clingfilm and chill in the refrigerator for several hours. Serve straight from the fridge.
Recipe Tips
- Use Fresh Coffee: Make sure your espresso coffee is very strong and freshly brewed for the best flavor. The coffee should be hot when you dip the biscuits for optimal absorption.
- Don’t Over-Dip Biscuits: Briefly dip the sponge fingers in the coffee and rum mixture. Over-dipping will make them too soggy and affect the texture of your tiramisu.
- Beat Egg Whites Until Soft Peaks Form: Whisk the egg whites until they form soft peaks before folding them into the mascarpone mixture. This ensures a light and airy texture.
- Chill Thoroughly: Allow the tiramisu to chill in the refrigerator for at least 3 hours or overnight. This helps the flavors meld and the dessert to set properly.
- Dust Just Before Serving: Sprinkle the cocoa powder on top just before serving to keep it from becoming soggy and to ensure a fresh, vibrant finish.
What To Serve With Tiramisu?
This creamy Tiramisu pairs well with fresh fruit, such as strawberries or raspberries, for a light complement. It can also be served alongside a simple coffee or espresso for a classic pairing, or with a small cookie or biscotti for added texture.
How To Store Leftovers Tiramisu?
- Refrigerate: Let the leftover Tiramisu cool to room temperature if it’s still warm. Cover it tightly with clingfilm and store it in the refrigerator for up to 3 days.
- Freeze: Tiramisu can be frozen, but it’s best to eat it fresh for the best texture. If freezing, cover it well and store it in the freezer for up to 1 month. Thaw in the refrigerator overnight before serving.
Delia Smith Tiramisu Nutrition Facts
Serving Size: 1 of 6
- Calories: 442
- Total Fat: 25g
- Saturated Fat: 13g
- Cholesterol: 133mg
- Sodium: 76mg
- Potassium: 191mg
- Total Carbohydrate: 43g
- Dietary Fiber: 1g
- Sugars: 33g
- Protein: 7g
Try More Delia Smith Recipes:
- Delia Spinach And Ricotta Lasagne
- Delia Smith Marzipan Recipe
- Delia Lemon And Poppy Seed Cake
- Delia Smith Victoria Sponge
Delia Smith Tiramisu
Description
Delia Smith’s Tiramisu is made with egg yolks, egg whites, caster sugar, mascarpone, sponge fingers, espresso coffee, dark rum, dark chocolate, and cocoa powder. This delicious Tiramisu recipe creates a creamy and indulgent dessert that takes about 3 hours and 30 minutes to prepare and can serve up to 6 people.
Ingredients
Instructions
- Whisk Egg Yolks and Sugar: Put egg yolks and sugar in a medium-sized bowl. Beat with an electric hand whisk on high speed for about 3 minutes until the mixture forms a light, pale mousse.
- Combine Mascarpone and Egg Yolk Mixture: Stir mascarpone in a separate large bowl to soften. Gradually beat in the egg yolk mixture, mixing well between each addition until smooth.
- Whisk Egg Whites: Wash and dry the beaters. In a third bowl, whisk egg whites until soft peaks form. Gently fold into the mascarpone mixture and set aside.
- Prepare Biscuits: Break the biscuits in half. Pour coffee and rum into a shallow dish. Briefly dip the sponge fingers into the liquid, turning to coat.
- Layer the Dessert: In each glass, place 3 soaked biscuit halves, followed by a tablespoon of mascarpone mixture, and a layer of chopped chocolate. Repeat with 5 biscuit halves, mascarpone mixture, and finish with chopped chocolate.
- Chill and Serve: Dust with cocoa powder, cover with clingfilm and chill in the refrigerator for several hours. Serve straight from the fridge.
Notes
- Use Fresh Coffee: Make sure your espresso coffee is very strong and freshly brewed for the best flavor. The coffee should be hot when you dip the biscuits for optimal absorption.
- Don’t Over-Dip Biscuits: Briefly dip the sponge fingers in the coffee and rum mixture. Over-dipping will make them too soggy and affect the texture of your tiramisu.
- Beat Egg Whites Until Soft Peaks Form: Whisk the egg whites until they form soft peaks before folding them into the mascarpone mixture. This ensures a light and airy texture.
- Chill Thoroughly: Allow the tiramisu to chill in the refrigerator for at least 3 hours or overnight. This helps the flavors meld and the dessert to set properly.
- Dust Just Before Serving: Sprinkle the cocoa powder on top just before serving to keep it from becoming soggy and to ensure a fresh, vibrant finish.
Delia Smith Tiramisu