Nicoles Zuckerwerk – Dein Back-Coach
english blogpostRezepte

Classic Tiramisu Dessert Recipe I english language

Hello my loves <3

Who does not love it? The Tiramisu! For us already a MUST with the Italians a delicious Tiramisu for dessert to destroy. I love this mighty but incredibly delicious dessert over everything and would let it all for and leave. Since I can be so full of delicious pizza, pasta or other goodies, for a tiramisu there is still in my stomach a place or as my son has always said: in the dessert drawer is still room 🙂

Let’s start with the video:


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My recipe is for the Ikea bowl Blanca with 20cm diameter, but it can also be prepared in a classic casserole dish (read the note below).

You need ingredients for my dome Varainte

For the short crust pastry:
100g of flour
1/4 teaspoon baking powder
50g castor butter
30g sugar
50g marzipan
1 pinch of salt
1 egg yolk

For the cream:
500g of mascarpone
500ml whipped cream
5 TL San Apart
100g sugar
1 pck of vanilla sugar
3 egg yolks
150ml strong espresso
3 tablespoons Amaretto
about 13 spoonfuls

For the decoration:
500ml whipped cream
5 TL San Apart
2 tablespoons of cocoa powder

For the shortcrust pastry, put all ingredients in a bowl and knead with your hands to a smooth dough. Roll it out evenly on a baking paper and then cut out a circle with a diameter of 20cm (this works great with a 20cm baking frame – I leave the baking frame around the dough, so it does not get so out of shape when baking). The short crust pastry is baked at 150 ° C for about 10 to 12 minutes.

TIP: Form cookies from the remaining short crust pastry, bake and enjoy coffee or tea with a tasty cup 🙂

In the meantime, the cream can be prepared. For this, the yolks are whipped with half of the sugar for about 5 to 8 minutes light creamy. Meanwhile whip the cream with the San Apart until stiff and in another bowl, stir the mascarpone with the remaining sugar and the vanilla sugar until creamy. This is followed by the whipped egg mixture, is carefully lifted and then the stiff whipped cream, which is also carefully lifted with a lot of love.

Nicoles Zuckerwerk Tiramisu Torte 2

To coat the bowl is now lined with cling film (this I spray out the bowl with baking spray, so that the cling film sticks). In addition, the Amaretto is added to the cooled espresso and stirred. It starts with a portion of the cream, this is now a layer of Sponge biscuits and these are soaked with the Amaretto espresso. Another layer of cream comes on top, spoon biscuits, potions and the remaining cream. The whole thing is completed with the cooled shortcrust pastry. If it has become too firm with you, that is no problem at all, because the Tiramisu now has to go through at least 4 hours (but preferably overnight) in the fridge, this also becomes softer again.

For the decoration, the cream with the San Apart is struck stiff and filled in a piping bag with a large hole grommet. The solid and cold tiramisu take out of the refrigerator, fall out of the bowl -and thanks cling film is this very lightly and completely decorate with cream dabs. Finally, the cocoa powder is sprinkled over it and before serving the dome Tiramisu should again at least one hour in the refrigerator.

Nicoles Zuckerwerk Tiramisu Torte 3

Of course, you can layer my recipe in a classic way in a casserole dish, here is started with a layer of spoon biscuit, these are soaked, then followed by half of the cream, another layer of spoonfuls, potions and the second half of the cream. Again, this should be at least 4 hours in the refrigerator, preferably overnight. Before serving, the surface is still sprinkled with cocoa powder.

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