Full Portion Tiramisu by @millsandbuns

≈ 30 min

1 serving

🍬

25 g

Caster sugar

🥚

1 large egg yolk

Egg yolk

🍦

2.5 ml

Vanilla extract

🧀

100 g

Mascarpone

🥛

40 ml

Whipped cream

🍬

10 g

Icing sugar

🌾

5

Ladyfinger biscuits

☕

150 ml

Strong coffee

🍫

2.5 g

Cocoa powder

  1. Fill

    Fill the saucepan with 2 to 3 cm of water and bring it to a gentle simmer.

  2. Place
    • egg yolk
    • caster sugar

    Place the egg yolk and 25 g caster sugar in the heatproof mixing bowl.

  3. Whisk
    • egg yolk
    • caster sugar

    Set the bowl over the simmering water without letting its base touch the water. Whisk for about 5 to 8 minutes until the sugar dissolves and the mixture is pale and thickened.

  4. Whisk
    • mascarpone
    • vanilla extract

    Remove the bowl from the heat. Whisk in 100 g mascarpone and 1/2 tsp vanilla extract until smooth.

  5. Whisk
    • whipping cream
    • icing sugar

    Whisk 40 ml whipping cream and 10 g icing sugar in a separate bowl until stiff peaks form.

  6. Fold
    • whipping cream
    • mascarpone

    Fold the whipped cream into the mascarpone mixture until no white streaks remain.

  7. Pour
    • strong coffee
    • ladyfinger biscuits

    Pour 150 ml strong coffee into a shallow bowl. Briefly dip 2 to 3 ladyfinger biscuits in the coffee, avoiding soaking them through.

  8. Arrange
    • ladyfinger biscuits
    • mascarpone
    • Whipped cream

    Arrange the dipped ladyfinger biscuits in the bottom of the serving cup. Spread half of the mascarpone cream over the biscuits.

  9. Dust
    • cocoa powder
    • ladyfinger biscuits
    • strong coffee

    Dust the cream layer generously with about 1/2 tsp cocoa powder. Dip the remaining ladyfinger biscuits in the coffee.

  10. Layer
    • ladyfinger biscuits
    • mascarpone
    • Whipped cream

    Layer the remaining soaked biscuits over the cocoa. Cover with the remaining mascarpone cream.

  11. Dust
    • cocoa powder

    Dust the top generously with the remaining cocoa powder. Refrigerate for at least 180 minutes before serving.

Full Portion Tiramisu by @millsandbuns

≈ 30 min

1 serving

🍬

25 g

Caster sugar

🥚

1 large egg yolk

Egg yolk

🍦

2.5 ml

Vanilla extract

🧀

100 g

Mascarpone

🥛

40 ml

Whipped cream

🍬

10 g

Icing sugar

🌾

5

Ladyfinger biscuits

☕

150 ml

Strong coffee

🍫

2.5 g

Cocoa powder

Preparation Steps

  1. Step 1/11

    Fill the saucepan with 2 to 3 cm of water and bring it to a gentle simmer.

    🍲saucepan

  2. Step 2/11

    Place the egg yolk and 25 g caster sugar in the heatproof mixing bowl.

    🥚egg yolk
    🍬caster sugar
    🥣heatproof mixing bowl

  3. Step 3/11

    Set the bowl over the simmering water without letting its base touch the water. Whisk for about 5 to 8 minutes until the sugar dissolves and the mixture is pale and thickened.

    🥚egg yolk
    🍬caster sugar
    🍲saucepan
    🥣heatproof mixing bowl
    🥄whisk

  4. Step 4/11

    Remove the bowl from the heat. Whisk in 100 g mascarpone and 1/2 tsp vanilla extract until smooth.

    🧀mascarpone
    🍦vanilla extract
    🥣heatproof mixing bowl
    🥄whisk

  5. Step 5/11

    Whisk 40 ml whipping cream and 10 g icing sugar in a separate bowl until stiff peaks form.

    🥛whipping cream
    🍬icing sugar
    🥄whisk
    🥣heatproof mixing bowl

  6. Step 6/11

    Fold the whipped cream into the mascarpone mixture until no white streaks remain.

    🥛whipping cream
    🧀mascarpone
    🥣heatproof mixing bowl
    🥄rubber spatula

  7. Step 7/11

    Pour 150 ml strong coffee into a shallow bowl. Briefly dip 2 to 3 ladyfinger biscuits in the coffee, avoiding soaking them through.

    ☕strong coffee
    🌾ladyfinger biscuits
    🥣heatproof mixing bowl

  8. Step 8/11

    Arrange the dipped ladyfinger biscuits in the bottom of the serving cup. Spread half of the mascarpone cream over the biscuits.

    🌾ladyfinger biscuits
    🧀mascarpone
    🥄serving cup
    🥄rubber spatula

  9. Step 9/11

    Dust the cream layer generously with about 1/2 tsp cocoa powder. Dip the remaining ladyfinger biscuits in the coffee.

    🍫cocoa powder
    🌾ladyfinger biscuits
    ☕strong coffee
    🧺fine-mesh sieve
    🥣heatproof mixing bowl

  10. Step 10/11

    Layer the remaining soaked biscuits over the cocoa. Cover with the remaining mascarpone cream.

    🌾ladyfinger biscuits
    🧀mascarpone
    🥄serving cup
    🥄rubber spatula

  11. Step 11/11

    Dust the top generously with the remaining cocoa powder. Refrigerate for at least 180 minutes before serving.

    🍫cocoa powder
    🧺fine-mesh sieve
    🥄serving cup

Composition

Ingredients

Types

Sweeteners, Eggs, Flavorings, Dairy, Bakery, Beverages, Baking

Ingredients

Caster sugar, Egg yolk, Vanilla extract, Mascarpone, Whipped cream, Icing sugar, Ladyfinger biscuits, Strong coffee, Cocoa powder

Notes

Egg yolk (can be skipped entirely if preferred), Ladyfinger biscuits (4-6 biscuits), Cocoa powder (for dusting, amount not given)

Allergens

Egg, Milk, Wheat, Gluten

Dietetics

Dietary regimen

Vegetarian, Pescatarian, No raw egg white

Calories

522 kcal

Macro nutrients

Protein: 9g, Fat: 32g, Saturated fat: 19g, Carbohydrates: 49g, Sugars: 32g, Fiber: 2g, Caffeine: 95mg

Nutritional Information

Minerals

Calcium: 130mg, Iron: 2.2mg, Potassium: 285mg, Sodium: 160mg

Vitamins

Vitamin A: 390µg, Vitamin D: 1.2µg, Vitamin B12: 0.8µg

Preparation

Time Information

Preparation

20 minutes

Cooking

10 minutes

Overall

30 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

heatproof mixing bowl, saucepan, whisk, rubber spatula, serving cup, fine-mesh sieve, measuring spoons

Appliances

Refrigerator

Type

Type

Type Of Dish

Dessert

Occasions

After dinner, Date night, Celebration, Summer

Origin

Source

Platform

instagram

Original Creator

@millsandbuns

Origin

Cuisine

Italian

Geographic

Italy, Europe

Various

Aspect

Texture

Creamy, Silky, Soft, Moist

Flavors

Coffee, Cocoa, Sweet, Creamy, Vanilla, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 0 min (Do not leave out for more than 120 min because the dessert contains dairy and egg yolk.), fridge : 48 hours (Store covered in an airtight container at 4°C or below.,Best eaten within 24 hours for the firmest biscuits and freshest cream.), freezer : 30 days (Freeze tightly covered.,Thaw overnight in the refrigerator; texture may become softer after thawing.)