Tiramisu

This is a recipe to a really good and easy tiramisu! The whole making will take around 30 mins - 1 hour depending on how comfortable and experienced you’re with baking, but all the steps are pretty easy which is basically just mixing and layering:)

You don’t really need much supervision if you are decently good, but one step that could be hard is using the hand mixer, deciding when to stop whipping the meringue so in that case, ask someone for help. By the way, it will take also an additional hour to chill the tiramisu before eating!

Some additional points to remember:

1) Use fresh eggs to make the tiramisu as technically it’s going to be raw
2) Japanese mascarpone cheese is recommended when making this, as it is softer than the italian made ones and easier to mix the meringue in (in the material picture right now, it’s the Italian one but my recommended one is one from a brand called yukijirushi 雪印)

Equipment:
Hand mixer, a couple of bowls, not equipment but open space in the fridge, a container for your tiramisu (any size but a medium-large size would most likely be recommended), spatula, measuring cup, scale, sieve.

Ingredients: Italian ladyfingers - 1 pack (if there isn’t any, biscuits would work too) Cocoa powder (ones without sugar), Mascarpone cheese 250 g, 2 egg whites, 2 egg yolks, Granulated sugar 40g ♡instant coffee powder 2 tablespoons, ♡hot water 100 ml, ♡coffee liquor 1 tablespoon

Things to do before making:

- Make a coffee syrup by mixing the ♡ ingredients.

- Have the yolks beaten

- Have the Italian ladyfingers lay down on the container you will put/make your tiramisu in!

Before we make a meringue to add to the cream, it's better to have the ladyfingers laid and soaked, and the mascarpone soft. Here are the steps:

1) First pour the coffee syrup over the Italian ladyfingers in the container. Leave half of the syrup.

2) Now we are going to make the cream. Put mascarpone cheese in a bowl and mix/knead with a spatula till soft.

3) Add the beaten egg yolks in a small portion at a time, and mix well.

4) Prepare a meringue. Put egg whites into a separate bowl and use a hand mixer to mix until hard peaks form. Gradually add sugar when making the meringue.

5) Then in the bowl with your mascarpone egg mixture, add about ⅓ of the meringue in. Mix thoroughly and make sure there aren’t any bumps. (pics on next slides!)

6) Then add another ⅓. This time, don’t mix too much, but mix in a folding/cutting like manner, to make sure you don’t pop all the air that in the meringue, it’s okay to have small bumps. If you pop too much, the cream won’t end up fluffy enough.

7) Then add the rest of your meringue in, again making sure you don’t pop all the air of the meringue.

The pictures are in order of the steps:) Please check the notes on them for more info!

8) Lay half of the cream onto the ladyfingers in the container. Leave half.

9) Then put some more ladyfingers over (8) and pour some coffee syrup over it to soak the ladyfingers with it. There is quite a lot of extra coffee syrup in this recipe, so put the amount of coffee syrup you like deciding on how much you like the taste of coffee.

10) Pour leftover cream over (9), and then lightly put plastic wrap over it.

11) Rest in the fridge for at least an hour, and before you eat, sprinkle cocoa powder over the whole thing (if done with a sieve, it’s usually neater :D ) and you’re done!

Here are some additional pictures of my tiramisu!