Easy & Yummy Tiramisu Recipe To Make From Scratch

By Viroon on 01 May 2020

Senior Creative Editor

Craving for Tiramisu? This is for you!

Rich and creamy in texture with hints of coffee and chocolate. What’s not to like? You'll be amazed how easy it is to make this classic Italian dessert and we promise you will love it!

Try this simple recipe and treat yourself!

Scroll on to read more!

Photo from 吃不饱同学 via 小红书

Ingredients:

1) Egg, 4 pcs
2) Low-gluten Flour, 52g
3) Cocoa Powder, 125g
4) Milk, 125g
5) White Sugar, 125g
6) Vegetable Oil, 25g
7) Instant Coffee, 4g
8) Gelatin Sheet, 3g
9) Mascarpone Cheese, 200g
10) Whipping Cream, 100g

Tools:

- 18cm x 7cm Mould
- Mixing Bowls
- Electric Cake Mixer
- Flour Sifter
- Whisk
- Brush
- Spatula

Instructions:
Coffee Sponge Cake Bottom

Photo from 吃不饱同学 via 小红书

Step 1:
Add two whole eggs to 55g of white sugar and heat the water. Once the temperature is at almost 35 degrees, stop and set the mixture to room temperature. Then sift in 52g low-gluten flour and 8g cocoa powder, mix well.

Photo from 吃不饱同学 via 小红书

Step 2:
In another bowl, add 25g milk, 15g vegetable oil, 2g instant coffee powder(melted), add a spoonful of flour paste and mix well. Then pour into the bowl of flour paste mixture and continue to mix.

Step 3:
Pour the coffee batter into a baking sheet lined with oil paper and place it in the preheated oven for about 10 minutes. (Preheating temperature: 190 degrees Celsius)

Step 4:
After the coffee sponge cake bottom is baked, release the mould and let it cool. Cut out two cake bases with a 18cm x 7cm mould, and then put one of them into the mold.

Photo from 吃不饱同学 via 小红书

Step 5:
Coffee Syrup: Pour 20g sugar, 2g of instant coffee powder and 50g of hot water into a small bowl and stir until dissolved, then brush the coffee syrup on the bottom of the coffee sponge cake in the mold.

Tiramisu Mousse

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Step 1:
Put 3g of gelatin sheets in ice water and set aside. Add 200g of mascarpone cheese in a separate bowl and add an egg white to stir.

Step 2:
Put two egg yolks in a small pot, beat them, add 30g sugar and mix well, then add 160g milk and mix well. Stir over low heat (about 80 degrees Celsius)

Step 3:
Add the gelatin sheets to the heated egg yolk liquid and stir until melted.Add the egg paste to the cheese paste three times. Remember to mix the egg yolk paste every time before pouring it into the next round of yolk paste. Set aside.

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Step 4:
Whip an egg white and pour 20g of sugar in three times. After whisking until it looks like an egg bubble, add the cheese yolk paste just now and mix well.

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Step 5:
Distribute the refrigerated whipping cream (as cold ones are easier to disperse), add to the cheese yolk paste and mix well.

Step 6:
Pour half of the tiramisu mousse into the mould where the bottom of the coffee sponge cake has been placed. After spreading evenly, put an extra layer of coffee sponge cake bottom and brush the coffee syrup again (the steps shown in coffee syrup are the same). Finally, pour in a layer of tiramisu mousse and put the tiramisu in the refrigerator to refrigerate for more than 5 hours.(Best to put in the fridge for a longer time to shaped the tiramisu)

Photo from 吃不饱同学 via 小红书