Hairy Bikers

Hairy Bikers Tiramisu

Hairy Bikers Tiramisu

This delicious Hairy Bikers Tiramisu is a quick and easy dessert that’s perfect for any occasion. With its creamy layers of mascarpone, whipped cream, and coffee-soaked biscuits, it’s sure to impress. You can easily adapt it with ingredients you have at home for a truly indulgent treat.

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Ingredients Needed

  • 6 free-range eggs, separated
  • 200g caster sugar
  • 250g mascarpone
  • 250ml double cream
  • 250ml espresso coffee
  • 170ml sweet Marsala wine
  • 30-40 Savoiardi sponge finger biscuits
  • Cocoa powder, for dusting

How To Make Tiramisu

  1. Whisk Egg Yolks and Sugar: In a large bowl, whisk the egg yolks and caster sugar together with an electric whisk until pale and creamy.
  2. Add Mascarpone: Mix the mascarpone into the egg and sugar mixture until well combined.
  3. Whip the Cream: In a separate bowl, whip the double cream until soft peaks form.
  4. Fold the Cream into the Mascarpone Mixture: Gently fold the whipped cream into the mascarpone, egg, and sugar mixture using a metal spoon.
  5. Whip the Egg Whites: In another very clean bowl, whip the egg whites until soft peaks form.
  6. Fold in the Egg Whites: Carefully fold the egg whites into the mascarpone, cream, and egg mixture.
  7. Layer the Mascarpone Mixture: Spoon a third of the mascarpone, egg, and cream mixture into a large dish (approximately 23cm x 33cm or 9in x 13in).
  8. Prepare the Biscuit Soak: Mix the espresso and Marsala together in a shallow bowl. Briefly dip each Savoiardi biscuit into the espresso-Marsala mixture, then place it on top of the mascarpone and cream mixture in the dish. Repeat this process to layer the biscuits and mascarpone mixture.
  9. Final Layer of Mascarpone Mixture: Spoon over the final layer of mascarpone and cream. Cover the dish and chill in the fridge for 24 hours.
  10. Dust with Cocoa Powder: Just before serving, dust the top with cocoa powder.
Hairy Bikers Tiramisu
Hairy Bikers Tiramisu

Recipe Tips

  • Use Fresh Eggs: For the best taste and texture, use fresh free-range eggs. They help create a smoother and richer mascarpone mixture.
  • Don’t Over-Soak the Biscuits: Dip the Savoiardi biscuits quickly into the coffee and Marsala mixture. Soaking them too long will make them too soggy and ruin the texture.
  • Whip the Cream Properly: Make sure to whip the cream until soft peaks form. This will give the tiramisu its light, airy texture.
  • Chill for 24 Hours: Let the tiramisu rest in the fridge for a full 24 hours. This allows the flavours to meld together and makes the dessert even tastier.
  • Dust with Cocoa Just Before Serving: Dusting with cocoa powder just before serving ensures a fresh, clean look and prevents it from becoming soggy.

How To Store Leftovers

Store leftovers tiramisu in an airtight container in the fridge for up to 3 days. 

Nutrition Fact

Serving Size: 1 piece (approximately 174g)

  • Calories: 572
  • Total Fat: 38.6g
  • Saturated Fat: 22g
  • Cholesterol: 279.6mg
  • Sodium: 238.5mg
  • Potassium: 194.7mg
  • Total Carbohydrate: 38.3g
  • Dietary Fiber: 0.4g
  • Sugars: 29.7g
  • Protein: 9.7g

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Hairy Bikers Tiramisu
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Print Recipe

Hairy Bikers Tiramisu

Author: Hamdi Saidani Cuisine:British Courses:Hairy Bikers Recipe Keys: H Hairy Bikers Tiramisu
Difficulty:BeginnerPrep time: 20 minutesCook time: minutesRest time:23 hours 40 minutesTotal time:24 hours Servings:8 servingsCalories:572 kcal Best Season:Suitable throughout the year

Description

This delicious Hairy Bikers Tiramisu is a quick and easy dessert that’s perfect for any occasion. With its creamy layers of mascarpone, whipped cream, and coffee-soaked biscuits, it’s sure to impress. You can easily adapt it with ingredients you have at home for a truly indulgent treat.

Ingredients

Instructions

  1. Whisk Egg Yolks and Sugar: In a large bowl, whisk the egg yolks and caster sugar together with an electric whisk until pale and creamy.
  2. Add Mascarpone: Mix the mascarpone into the egg and sugar mixture until well combined.
  3. Whip the Cream: In a separate bowl, whip the double cream until soft peaks form.
  4. Fold the Cream into the Mascarpone Mixture: Gently fold the whipped cream into the mascarpone, egg, and sugar mixture using a metal spoon.
  5. Whip the Egg Whites: In another very clean bowl, whip the egg whites until soft peaks form.
  6. Fold in the Egg Whites: Carefully fold the egg whites into the mascarpone, cream, and egg mixture.
  7. Layer the Mascarpone Mixture: Spoon a third of the mascarpone, egg, and cream mixture into a large dish (approximately 23cm x 33cm or 9in x 13in).
  8. Prepare the Biscuit Soak: Mix the espresso and Marsala together in a shallow bowl. Briefly dip each Savoiardi biscuit into the espresso-Marsala mixture, then place it on top of the mascarpone and cream mixture in the dish. Repeat this process to layer the biscuits and mascarpone mixture.
  9. Final Layer of Mascarpone Mixture: Spoon over the final layer of mascarpone and cream. Cover the dish and chill in the fridge for 24 hours.
  10. Dust with Cocoa Powder: Just before serving, dust the top with cocoa powder.

Notes

  • Use Fresh Eggs: For the best taste and texture, use fresh free-range eggs. They help create a smoother and richer mascarpone mixture.
  • Don’t Over-Soak the Biscuits: Dip the Savoiardi biscuits quickly into the coffee and Marsala mixture. Soaking them too long will make them too soggy and ruin the texture.
  • Whip the Cream Properly: Make sure to whip the cream until soft peaks form. This will give the tiramisu its light, airy texture.
  • Chill for 24 Hours: Let the tiramisu rest in the fridge for a full 24 hours. This allows the flavours to meld together and makes the dessert even tastier.
  • Dust with Cocoa Just Before Serving: Dusting with cocoa powder just before serving ensures a fresh, clean look and prevents it from becoming soggy.
Keywords:Hairy Bikers Tiramisu