Description
A classic Italian dessert featuring layers of espresso-soaked ladyfingers and a rich, creamy mascarpone mixture, dusted with cocoa powder. This Tiramisu is an indulgent treat that requires refrigeration to meld flavors and achieve its signature smooth texture.
Ingredients
For the Cream Mixture
- 6 large egg yolks (room temperature)
- 1 teaspoon vanilla extract (optional)
- 1 cup sugar (200g)
- 2 cups heavy whipping cream (cold)
- 2 tubs Mascarpone cheese (8 oz each)
For the Layers
- 500g Savoiardi (ladyfingers) biscuits
- 1 1/2 cups strongly brewed coffee or espresso (cooled to room temperature)
- Unsweetened cocoa powder for dusting (about 2 tablespoons)
Instructions
- Prepare Egg Yolk Mixture: In a rimmed medium bowl, whisk together the egg yolks, sugar, and vanilla extract until well combined.
- Cook Over Double Boiler: Place the bowl over a pot of simmering water (double boiler) and whisk continuously for 10 minutes until the mixture thickens, forming a pale custard.
- Cool Egg Mixture: Remove from heat and let the mixture cool for 10 minutes, stirring occasionally to prevent a crust from forming on top.
- Whip Heavy Cream: In a separate bowl, beat the cold heavy whipping cream for 3-4 minutes until stiff peaks form, then refrigerate until ready to use.
- Combine Mascarpone and Egg Mixture: Beat the room temperature mascarpone cheese in a large bowl until smooth. Add half of the cooled egg yolk mixture and mix well, then add the remaining half and beat until fully combined.
- Fold in Whipped Cream: Gently fold the whipped cream into the mascarpone-egg mixture using a spatula to maintain the light and airy texture.
- Prepare Ladyfingers: Briefly dip each ladyfinger into the cooled espresso one at a time, just enough to moisten without sogginess, then arrange them in a single layer in a 13x9 inch dish.
- First Cream Layer: Spoon half of the mascarpone cream mixture over the ladyfingers and smooth the surface evenly.
- Second Ladyfinger Layer: Dip and arrange the remaining ladyfingers over the cream layer to form the second layer.
- Top with Remaining Cream: Spread the remaining cream mixture evenly over the top layer of ladyfingers, smoothing the surface carefully. Cover the dish with plastic wrap and refrigerate overnight to allow flavors to meld.
- Finish and Serve: Just before serving, dust the top generously with unsweetened cocoa powder for a classic Tiramisu finish.
Notes
- Ensure eggs are fresh and pasteurized if preferred for safety due to consumption of raw eggs.
- Use cold heavy cream for better whipping results.
- Do not soak ladyfingers too long in coffee to avoid sogginess.
- Refrigerate for at least 6 hours, preferably overnight, for best flavor and texture.
- This recipe serves 12, making it ideal for gatherings or meal prep.
