The BEST-Ever Classic Tiramisu Recipe!! Traditional Italian Recipe!

By Tatyana's Everyday Food · 120 min

Ingredients

Instructions

1. Preheat the oven to 350°F. Line a jelly roll pan with parchment paper, without greasing the sides.
2. Whisk the eggs and sugar on high speed for 7 to 8 minutes, until thick, fluffy and pale. Add the vanilla and mix for 30 seconds more.
3. Combine the flour and baking powder, then sift into the eggs in small batches, folding gently after each addition.
4. Spread the batter evenly to the edges of the pan. Bake for 18 to 20 minutes, until golden brown on top. Let it cool completely in the pan.
5. Warm the milk in a saucepan with the flour over medium heat until steaming but not boiling.
6. Whisk the egg yolks, sugar, and cornstarch mixed with the water for 3 to 4 minutes, until thick and pale.
7. Slowly pour the hot milk into the yolk mixture, whisking after each addition. Return everything to the saucepan and cook over medium heat, stirring constantly with a spatula, for 4 to 5 minutes, until thick and able to hold its shape.
8. Off the heat, add the vanilla, butter and cream cheese. Let them soften for a few minutes, then whisk until smooth and lump-free. Cover and let cool completely.
9. Whip the chilled heavy cream on medium-high speed for 3 to 4 minutes, until stiff peaks form. Add the cooled custard and whisk for 30 seconds, just until combined. Do not overmix.
10. Invert the cooled cake, remove the parchment, and cut it into 1 1/2-inch squares. Combine the coffee and Kahlua, then slowly pour over the cake, soaking all pieces evenly.
11. Spoon or pipe custard into the bottom of each cup. Top with cake pieces, pressing them into the custard. Repeat the layers, then finish with custard. Dust with cocoa powder and garnish with a chocolate espresso bean. Serve immediately or refrigerate for up to 3 days.

Summarized from Tatyana's Everyday Food's video. Watch it for the details.

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