TasteToronto | Buono's Tiramisu

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Buono's Tiramisu

Easy

Buono's Tiramisu

from Buono - Queen West

Robin Winship

Robin Winship

Buono's Tiramisu

Method

Tiramisu 6 Steps

  • Step 1

    Brew the coffee and let it cool down (with a pinch of sugar in it).

  • Step 2

    Separate yolks and whites from each egg. Whisk in one bowl half of the sugar with the yolks until pale and smooth (3 to 5 minutes). In a separate bowl whisk the whites with the rest of the sugar until the consistency forms stiff peaks.

  • Step 3

    Gently mix the Mascarpone cheese with the egg yolk mixture until completely incorporated.

  • Step 4

    Slowly fold in the fluffy egg whites mixing from top to bottom. Be careful not to lose the fluffiness of the eggs whites!

  • Step 5

    Quickly dunk the Savoiardi biscuits (both sides) in the coffee and create the first layer in a rectangular pan. Add a layer of cream, and keep going until the pan is full and the last layer is made of cream.

  • Step 6

    Let rest in the fridge for at least 6 hours and before serving don't forget to sprinkle with bitter cocoa powder through a fine mesh sieve!

Tags:

Stay At Home

Toronto Recipes

Tiramisu

Buono

Easy

Buono's Tiramisu

from Buono - Queen West

Robin Winship

Robin Winship

Buono's Tiramisu

Yields:

Serves 6

Prep Time:

6 hours 10 mins

Cook Time:

0 hours 0 mins

5.0

Rate This Recipe

Italian

Sweets

Ingredients

Tiramisu

  • 300g Savoiardi biscuits (Ladyfingers)

  • 4 medium super fresh eggs

  • 500g Mascarpone cheese

  • 100g sugar

  • 300g coffee (or espresso)

  • Bitter cocoa powder, for dusting

Send list of ingredients to myself

Method

Tiramisu 6 Steps

  • Step 1

    Brew the coffee and let it cool down (with a pinch of sugar in it).

  • Step 2

    Separate yolks and whites from each egg. Whisk in one bowl half of the sugar with the yolks until pale and smooth (3 to 5 minutes). In a separate bowl whisk the whites with the rest of the sugar until the consistency forms stiff peaks.

  • Step 3

    Gently mix the Mascarpone cheese with the egg yolk mixture until completely incorporated.

  • Step 4

    Slowly fold in the fluffy egg whites mixing from top to bottom. Be careful not to lose the fluffiness of the eggs whites!

  • Step 5

    Quickly dunk the Savoiardi biscuits (both sides) in the coffee and create the first layer in a rectangular pan. Add a layer of cream, and keep going until the pan is full and the last layer is made of cream.

  • Step 6

    Let rest in the fridge for at least 6 hours and before serving don't forget to sprinkle with bitter cocoa powder through a fine mesh sieve!

Tags:

Stay At Home

Toronto Recipes

Tiramisu

Buono