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 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
- 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.
- Add Mascarpone: Mix the mascarpone into the egg and sugar mixture until well combined.
- Whip the Cream: In a separate bowl, whip the double cream until soft peaks form.
- Fold the Cream into the Mascarpone Mixture: Gently fold the whipped cream into the mascarpone, egg, and sugar mixture using a metal spoon.
- Whip the Egg Whites: In another very clean bowl, whip the egg whites until soft peaks form.
- Fold in the Egg Whites: Carefully fold the egg whites into the mascarpone, cream, and egg mixture.
- 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).
- 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.
- 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.
- Dust with Cocoa Powder: Just before serving, dust the top with cocoa powder.
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
More Recipes:
Hairy Bikers Tiramisu
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
- 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.
- Add Mascarpone: Mix the mascarpone into the egg and sugar mixture until well combined.
- Whip the Cream: In a separate bowl, whip the double cream until soft peaks form.
- Fold the Cream into the Mascarpone Mixture: Gently fold the whipped cream into the mascarpone, egg, and sugar mixture using a metal spoon.
- Whip the Egg Whites: In another very clean bowl, whip the egg whites until soft peaks form.
- Fold in the Egg Whites: Carefully fold the egg whites into the mascarpone, cream, and egg mixture.
- 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).
- 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.
- 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.
- 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.
Hairy Bikers Tiramisu