01
Sep

Best Tiramisu - Classic Italian Dessert Recipe

When you think of Italian desserts you have to think of Tiramisu!

At Pezzo D’Italia we are lucky to have chefs in our restaurant who have trained in the beautiful Italian province of Tuscany.

We’d like to think that we have the best Tiramisu in London!

If you’d like to try and make it at home we have decided to share our beloved recipe.

Ingredients:

  • 4 large egg yolks
  • 100g granulated sugar
  • 175ml heavy cream
  • 225g mascarpone
  • 410ml high-quality espresso or very strong coffee
  • 2 tbsp rum or cognac
  • 2 tbsp unsweetened cocoa powder
  • 24 ladyfingers (200g package)
  • Small dark chocolate bar, for decoration (optional)

Method:

  • First, using an electric mixer, in a medium bowl, whisk together the egg yolks and half the sugar (50g) until they are very pale yellow and around grown about 3 times in volume. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
  • In the medium bowl, whisk the heavy cream and remaining sugar until it creates peaks. Add the mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. 
  • Now gently fold this mixture into the sugar and egg yolks until combined.
  • In a small bowl, combine espresso and rum and set aside.
  • Using a sieve, dust the bottom of an 8x8-inch dish, or a 9-inch round cake pan, with 1 tbsp cocoa powder.
  • Next, one at a time, quickly dip each ladyfinger into the espresso mixture and place them round the side, standing up, and at the bottom of the baking dish. Repeat, using half the ladyfingers, until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps. 
  • Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
  • Finally, dust the top layer with the remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired. 
  • Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.

We highly recommend trying a rose wine with your tiramisu. The flavour combinations will surprise you.

If you would like to give our scrummy Italian Tiramisu recipe a try, be sure to share your results with us on Instagram.

Book a table today to come and try the best tiramisu in London!