My EASY 10 Minute Classic Tiramisu Recipe Dessert Favourites

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Check out my easy 10 minute Classic Tiramisu recipe to impress your valentine with ease! This decadent Italian Tiramisu is made by layering ladyfinger biscuits dipped in espresso with creamy mascarpone cheese custard. Enjoy this dessert in individual servings or triple the recipe for a family-sized dessert. • ______________________________________________ • Subscribe for more recipes that impress with ease! - / @platinitwithwendy • Check out my Facebook Page - / platinitwithwendy • Follow me on Instagram - / platinitwithwendy • _____________________________________________ • Ingredients • Espresso Mix • • 4 espresso shots/any dark coffee, cooled • • 1 tbsp white granulated sugar • • 4 tbsp / ¼ cup Marsala wine • Custard • • 2 large eggs, separated • • 3 tbsp white granulated sugar • • 1 cup mascarpone cheese • • 2 tbsp Marsala wine • • 1 cup whipping cream • • ½ tsp pure vanilla extract • Layers • • 1 packet of Savoiardi (sponge lady finger biscuits) • • Cocoa powder, for dusting • Method • 1. Place the espresso in a bowl, add the granulated sugar and Marsala wine, give it a good stir till the sugar dissolves, keep it aside to cool. • 2. In another bowl, separate the egg whites from the egg yolks. • 3. Put the egg yolks in a heat proof bowl and place it over a double boiler with simmering hot water. Add the sugar, whisk the egg yolks and sugar over the simmering water until thick and pale and the sugar has melted. • 4. Allow the egg and sugar mixture to cool and then add chilled mascarpone cheese and Marsala wine and beat until well combined. • 5. In a chilled bowl whip up the whipping cream on a slow speed then add a dash of vanilla and gradually increase the speed of the mixer. Keep whipping the cream till it forms stiff peaks. Gently fold in the whipped cream into the egg and mascarpone mixture with a spatula. • 6. In a separate bowl, beat the egg whites until stiff peaks form. Fold the egg whites gently into the custard mixture, making sure not to deflate the egg whites. • 7. Dip each biscuit into the espresso mixture for about two seconds and then shake off the excess liquid. • 8. Cover the bottom of two dessert glasses with the soaked biscuit (I put a little custard first because the glass had a curved base). Spread some of the custard mixture over the biscuits and then repeat the process again, till you have at least two layers of biscuits and two layers of custard. • 9. Smooth the surface of the custard and refrigerate for about 6 to 8 hours or until firm. The longer it is left to set, the more the flavours will develop. • 10. When you are ready to eat, dust with cocoa powder. • Enjoy! • TIPS • When whisking the cream, keep the empty bowl and the whisk in fridge for a while so that they chill up before using them. • If mascarpone cheese is not available then you can use 3/4 cup of any cream cheese (full fat), 1/8 cup of whipping cream and 1 tablespoon of soften unsalted butter and whip till just blended • If you find it difficult to find ladyfinger biscuits, you can always use sponge cake, angel food cake or even pound cake and cut into slices of a little more than ½” thick and then into strips of about 4” by 1” and toast in a preheated oven at 300F for 10 minutes on each side. • ______________________________________________ • Music by 3Sun • / threesun • / • Music Promoted by @Audio Beat Official • Stream: • Food Background Music For Videos No C...

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