Easy tiramisu recipe

Traditional Italian Tiramisu with chocolate and cherries is the ultimate indulgent dessert.

Prep Time30 mins

Total Time30 mins

Course: Dessert

Cuisine: Italian

Keyword: christmas dessert, coffee, dessert, italian classic, italian dessert

Servings: 10

Author: Marie Muccio

Pour the prepared coffee into a deep dish and submerge the biscuits and leave them to soak for a few seconds. Transfer to a deep glass serving dish or trifle dish. Repeat until the bottom of the dish is lined with the coffee soaked biscuits.
Drizzle over 1tbs of the liquor if using (see note).
Place the dark chocolate in a heatproof bowl over simmering water. Make sure the water does not come in contact with the bottom of the bowl. Stir until melted and smoothe.
Pour the melted chocolate over the biscuits using a spatula to ensure it evenly coates the biscuit.
Seperate your eggs and place the egg yolks in a bowl of an electric mixer together with the sugar. Whisk until the sugar has dissolved and the eggs are pale and fluffy. Gently fold in the mascarpone.
Using a clean bowl, whisk your egg whites with a good pinch of salt until stiff peaks form. It should continue to hold It's shape after you remove the whisk.
Transfer a spoonful of the egg whites to the yolk mixture and fold through. Repeat until all the egg whites are combined.
Spread half of the mixture over the biscuits then arrange another layer of coffee soaked savoiardi over the cream (with another drizzle of liquor) then top with remaining cream mixture.
Grate over some extra dark chocolate and top with cherries. Place in fridge for minimum of 2 hours but preferably overnight.

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Note: Frangelico is a hazelnut flavoured liquor

Tiramisu can be made a few days ahead as the flavour intensifies as the biscuits continue to soak in the coffee and sweetened cream.