BEST TIRAMISU RECIPE | How to Make Italian Tiramisu "My Way"

By Vincenzo's Plate · 30 min

Ingredients

Instructions

1. Separate the eggs, putting the yolks and whites into two separate bowls.
2. Add about 2½ tablespoons of sugar to each bowl.
3. Beat each bowl with an electric mixer until creamy and fluffy.
4. Add 250g of mascarpone to each bowl and beat each for about 3 minutes.
5. Slice or grate the chocolate, leaving a few chunkier pieces for crunch.
6. Dip both sides of a savoiardi biscuit in the coffee for 3 seconds in total, then place it in a 30 x 24 cm rectangular dish. Line up biscuits to cover the base for the first layer.
7. Stir the yolk mixture once more, then pour it evenly over the biscuits, covering the edges and all four corners. Gently smooth it without pressing on the biscuits.
8. Sprinkle a generous layer of grated chocolate evenly over the top.
9. Sift one or two tablespoons of Nesquick over the top until fully covered.
10. Make a second layer of biscuits in the same way, cover with the white (egg white) mixture, then add chocolate and Nesquick on top.
11. Cover with foil and refrigerate for at least 3 hours. For best flavour, chill for 24 hours.
12. Cut into squares to serve, and dust with a mix of Nesquick and icing sugar if you like.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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