---
title: Tiramisu
servings: 1
category: uncategorized
source: Unknown
description: Georgie Grasso recipe - GGBO winner 2024 with this recipe featured!
image: https://roux.roo.lol/recipe-images/tiramisu.webp
prep_time: 15 minutes
cook_time: 30 minutes
---

Set #oven{} to 355F.

FOR THE SAVOIARDI

Separate @egg yolks{5, room temperature} and @egg whites{} into separate #bowls{}.

Whisk @egg whites{} till foamy then start adding @white caster sugar{125g} spoon by spoon, until it reaches medium stiff peaks, set aside.

Combine @lemon zest{½ tsp, finely grated} and @vanilla bean paste{1 1/2 tsp} to @egg yolks{}, then add to @egg whites{} and fold in.

Sift @cake flour{160g}, @corn starch{3 1/2 Tablespoons} and @table salt{pinch} to @egg{} mix and fold in gently.

Using a #piping bag{}, pipe 12cm fingers onto a lined #baking sheet{}. Dust with @icing sugar{85g}, leave for a couple of minutes, dust again, then bake for ~{15 minutes}.

Once baked place onto #cooling racks{} until needed. If making in advance, store in an #airtight container{}.

PREPARATION FOR ASSEMBLY: Brew @coffee{1-2 cups, freshly brewed espresso, or strongly made instant coffee, espresso is best} ready and allow to cool.

FOR THE FILLING

Whisk @egg yolks{5 large} and @caster sugar{5 tablespoons} until doubled in size, thick and pale, and mix leaves a ribbon trail.

Mix in @mascarpone{500g} till fully combined.

With a clean #mixer{}, whisk @egg whites{3 large} until it just reaches stiff peaks, then fold into @egg yolk{} mixture. Set aside.

ASSEMBLY

Start layering. Dip @savoiardi{} into @coffee{} for ~{2-3 seconds} on each side then cover base of your #dish{} (I used an 8 inch #dish{}).

Using half the @cream{} filling, cover the @savoiardi{} then repeat.

If using double @cream{} (300 ml), whip to medium stiff and smooth on top, then dust top completely with @cocoa powder{}.

Refrigerate till set for at least ~{4 hours}, or overnight.

Eat within 2 days.