[et_pb_cpt_title text_orientation=”center” title=”off” meta=”off” _builder_version=”3.17.6″ headings_font=”Lora|||on|||||” headings_text_align=”center” headings_text_color=”#c1bb99″ headings_font_size=”40px” headings_letter_spacing=”2px” headings_line_height=”29px” custom_margin=”5%|5%||5%”][/et_pb_cpt_title][et_pb_cpt_featured_image2 image_size=”large” align=”center” _builder_version=”3.14″ custom_margin=”5%|5%||5%”][/et_pb_cpt_featured_image2]


Tiramisu is one of my favorite desserts, so I cook it pretty often. There are a lot of recipes for this amazing dessert that you can find on the internet or cookbooks, and honestly, I can’t claim than the recipe that I’m going to share with you is unique. But it is the recipe that I came up with after experimenting with different proportions of ingredients, on my (and my family) opinion it has great consistency and very balanced and smooth taste that won’t go unnoticed. Enjoy the recipe and send me your feedback


Egg yolk – 5 pc
Sugar – 190 g
Water – 62 g
Mascarpone cheese – 250 g
Whipping cream – 250 g


1. Mix sugar and water in a small saucepan, bring it to boil. Boil to 118C (Soft ball stage, syrup will form a soft ball when a small amount is dropped into cold water)
2. Meanwhile, beat egg yolks in a mixing bowl with an electric mixer until frothy
3. Slowly pour the syrup into beaten egg yolks while beating on a high speed
4. Beat until meringue is stiff and cooled

5. Add mascarpone and mix thoroughly with meringue

6. Put whipping cream in a mixing bowl and whisk until it forms soft peaks (always use cooled whipping cream) and mix it with meringue and mascarpone mixture until fully incorporated
7. leave it to set in a dry, cool area for about 1-2 hours


Water – 200 g
Sugar – 100 g
Instant coffee – 10 g
Rum – 40 g (optional)


1. Mix water, sugar and instant coffee in a small saucepan and bring it to the boil, make sure that all the sugar is dissolved
2. Add rum
3. Let it cool to the room temperature


Eggs – 4 pc
Flour – 100 g
Sugar – 100 g
Icing sugar


1.Preheat oven to 180C
2. Line 2 baking trays with baking paper.
3. Prepare a pastry bag fitted with a round 15mm nozzle
4. Separate eggs into whites and yolks
5. Beat the egg yolks with 10 g of sugar until thick and light yellow
6. Beat the egg whites with 90 g of sugar until stiff peaks form
7. Combine two. Sift in the flour and gently fold it in using a spatula until well combined
8. Transfer the dough into a pastry bag and pipe into lines about 8 cm long keeping distance between them
9. Slightly sprinkle the biscuits with icing sugar, let them sit for 5-10 min and sprinkle one again
10. Transfer them to oven and bake for 8-10 min until lightly golden
11. Let them cool and release from baking paper using a flat spatula


Pour a little bit of mascarpone cream into serving glass, forming the first layer. Briefly soak savoiardi biscuits in the cooled dipping and place them on top of the first layer of mascarpone cream. Cover with the second layer of the cream.
Sprinkle cocoa powder on top
Enjoy your home-made tiramisu!

0 kommentarer

Indsend en kommentar

Din e-mailadresse vil ikke blive publiceret.

[et_pb_cpt_archive post_type=”post” fullwidth=”off” columns=”4″ posts_number=”4″ image_size=”large” show_content=”none” show_author=”off” show_date=”off” show_pagination=”off” order_by=”date” order=”desc” _builder_version=”3.14″ text_font=”Lora|||on|||||” text_text_align=”center” text_text_color=”#c1bb99″ text_letter_spacing=”1px” headings_font=”Lora|||on|||||” headings_text_align=”center” headings_text_color=”#c1bb99″ headings_font_size=”14px” headings_letter_spacing=”1px” read_more_font=”Lato|||on|||||” read_more_text_align=”center” read_more_text_color=”#c1bb99″ read_more_letter_spacing=”2px”][/et_pb_cpt_archive]