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Le Chaudron recipe
Tiramisu classique
Classic tiramisu
⏱ 30 minServes 8Easy420 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients8 servings
500 g (18 oz)cold mascarpone
6fresh eggsseparated
150 g (5 oz)superfine sugar
400 ml (1⅔ cups)strong espresso, cooled
30ladyfingers
50 g (2 oz)unsweetened cocoa powder
3 tbspamarettooptional
1 tspvanilla extract
- 500 g (18 oz) cold mascarpone
- 6 fresh eggs separated
- 150 g (5 oz) superfine sugar
- 400 ml (1⅔ cups) strong espresso, cooled
- 30 ladyfingers
- 50 g (2 oz) unsweetened cocoa powder
- 3 tbsp amaretto optional
- 1 tsp vanilla extract
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 8. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Mix the cooled espresso with the amaretto in the shallow dish for dipping.
- Separate the eggs and whisk the yolks with 100 g (3½ oz) of sugar until pale, creamy and airy.
- Whisk the cold mascarpone gently into the yolks until perfectly smooth.
- Whip the whites with the rest of the sugar in the mixer to a firm, glossy meringue.
- Gently fold the whites into the mascarpone cream with a spatula, lifting to keep it light.
- Dip the ladyfingers quickly in the coffee without soaking them through, and lay down a first layer.
- Alternate mascarpone cream and dipped ladyfingers in 2 layers, cover with plastic wrap and refrigerate for 6 hours, then dust with sifted cocoa.
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