Tiramisu recipe is the best way to eat your coffee, and it is a classic of coffee. The incredible Italian dessert sounds Japanese or Chinese to anybody for the first time, but it is of Italian origin. Tiramisu originated from a city of Venezia called Treviso. If you've ever been to an Italian restaurant, you might've noticed that the best dessert ordered is this dish. It is basically a coffee-flavoured cake with a base of cookies dipped in coffee and layered with a whipped mixture of eggs, sugar, and mascarpone cheese flavoured with cocoa. Tiramisu means to pick up, which is a perfect name for this dish because of how tempting it looks. Raw eggs are used in tiramisu, and the biscuits used are called lady's fingers, in Italian, these biscuits are called Savoiardi. As this is an Italian dish, you may keep coming across this kind of word. The classic recipe includes Savoiardi cookies, egg yolks, sugar, Coffee, mascarpone cheese and cocoa Powder. Today, egg whites are sometimes added to make the sauce fluffier. In addition, the original recipe didn't use wine, but sweet Marsala wine has now become a common ingredient in making Tiramisu. So let's make the recipe for Tiramisu, which is perfect to eat as a dessert.

• 5 egg yolks
• 3/4th cup sugar
• 1 2/3rd cups heavy cream
• 11/2 cup brewed espresso

• In a bowl add brewed espresso one and a half cups followed by marsala liqueur two to three tbsp which is completely optional give it a stir and set aside to cool.
• Till that time in another bowl, take five egg yolks and add half a cup plus two tbsp sugar and set it over a pot with simmering water (bain marie) and whisk constantly, until the sugar is dissolved and the Custard thickens. Keep in mind that this process should be done on a stove, and make sure to whisk in one direction only.
• The temperature of egg yolk mixture should reach 60 to 70 Celsius. Once done, remove the bowl from the top of simmer pot and let it cool. Now, add mascarpone cheese and a tsp Vanilla extract and finally beat this mixture till smooth. Take another bowl and add heavy cream. You can use egg whites instead if you wish and whip this to stiff at peaks; be careful not to over whip.
• Fold one third of the whipped cream into the egg yolk mixture first; once done, fold the rest. Mix this paste in one direction only, then dip each lady finger in to the coffee mixture for one to two seconds and place in the bottom of a rectangular vessel of your choice and use the quantity of biscuits as per your vessel.
• Make a bottom layer of biscuits then spread half of the cream evenly which we prepared earlier to create a layer of biscuits and then cream. Also, make sure to spread it evenly.
• Repeat this by putting another layer of biscuits on top of the cream layer, then spread the remaining cream. You can also add some cocoa powder on top.
• Cover the vessel with a plastic wrap or use a lid if you don't have plastic wraps and refrigerate for at least six hours. You can also refrigerate it overnight.
• After six hours of refrigeration our tiramisu is now cold, you can check by touching the vessel.
• Remove the plastic wrap and dust the top with cocoa powder using a sifter.
• You can also garnish your Tiramisu recipe using chocolate shavings.
• Cut it into square pieces and your tiramisu is ready to eat and devour.
• You can also garnish with chopped nuts or chocolate chips for extra flavour and texture.