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Champagne Tiramisu

Champagne Tiramisu

Diana Oana
A slightly different recipe for Italy's most famous dessert. It is delicious, so easy to prepare, and suitable for New Year's Eve or any special occasion.
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Prep Time 30 minutes
Chilling Time 8 hours
Total Time 8 hours 30 minutes
Course Dessert
Cuisine International, Italian
Servings 6 servings

Ingredients
 
 

  • 20-24 ladyfingers
  • 300 ml champagne (or sparkling wine)
  • 4 yolks
  • 150 g white sugar
  • 750 g mascarpone
  • fresh raspberries
  • gold leaf for decoration

Instructions
 

  • Separate the egg yolks from the whites and place them with the sugar in a heatproof bowl. Create a steam bath by placing the bowl over a pan filled with water, ensuring the bowl doesn't touch the water.
  • Over medium heat, cook the egg yolks and sugar, stirring constantly with a whisk, until you get a creamy, airy, light-colored mixture and the sugar has melted. Leave the yolks to reduced to room temperature.
  • Using a mixer, fold the mascarpone cream cheese into the yolk cream, spoon by spoon! You will get a very smooth cream.
  • Dip the ladyfingers in champagne and place them in tall stemmed glasses. Add a layer of mascarpone cream, then another layer of champagne-dipped ladyfingers, and then cream.
  • Place the Tiramisu in the fridge for at least 4-6 hours.
  • After cooling, add one or two raspberries and place the gold leaf on top using tweezers.
  • Bon appétit!

Notes

This dessert should be served within 48 hours of preparation. Otherwise, the champagne turns sour and alters the taste of the dessert!
Champagne Tiramisu
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