Tiramisu
User Reviews
5.0
6 reviews
Excellent
Tiramisu
Report
Tiramisu is a beautiful, layered Italian dessert made with lady fingers that have been dipped in strong coffee and aligned in a baking dish, then spread atop is a layer of sweet and fluffy mascarpone custard, and it's dusted with a decadent cocoa finish. It's dessert royalty!
Share:
Ingredients
- 2 cups (475ml) prepared strong coffee or espresso*
- 1 1/2 Tbsp instant espresso powder, such as this
- 7 large egg yolks
- 1 cup (200g) granulated sugar
- 1/8 tsp salt
- 1 1/2 cups (355ml) heavy cream (well chilled)
- 16 oz. mascarpone cheese
- 1 tsp vanilla extract
- 14 oz. lady fingers (about 44. Can buy online or near cookies in some grocery stores)
- 3 1/2 Tbsp (22g) Dutch process cocoa powder
Instructions
- In a shallow bowl whisk together coffee and espresso powder. Set aside to cool to room temperature.
- Bring about 1-inch of water in medium saucepan to a simmer over medium-high heat, reduce heat to moderately low.
- Add egg yolks, sugar and salt to heat proof bowl (one that will fit over saucepan without touching water). Whisk well then set over saucepan.
- Let heat and whisk constantly until mixture registers 160 degrees on an instant read food thermometer, about 6 to 10 minutes (also occasionally scrape down sides with the whisk or a spatula so there's no cooked eggs on sides of bowl).
- Remove from heat and right away with an electric hand mixer set on medium speed beat until thick and pale, about 3 minutes. Let cool to 90 to 95 degrees, stirring occasionally, about 20 minutes.
- Clean beater blades and dry (use cold water to clean!). Beat heavy cream in large mixing bowl on medium-low speed for a few minutes then increase to high and beat until very stiff peaks form.
- Add mascarpone and vanilla to cooled egg mixture. Blend with hand mixer on low speed until just combined and mixture is smooth.
- Fold egg yolk mixture into whipped heavy cream. Fold to combined mixtures. Chill.
- Working with one at a time, very quickly dip each side of lady fingers in coffee mixture. Transfer to 13 x 9-inch pan, then repeat using up half of the lady fingers lining them up side by side and cutting to fit as needed.
- Add half of the mascarpone mixture over lady fingers then use and offset spatula to spread into an even layer.
- Dust entire top surface evenly with 1 1/2 Tbsp cocoa powder.
- Repeat dipping and layering with remaining half of lady fingers. Top with remaining half of the mascarpone mixture.
- Cover and refrigerate for 4 hours.
- Dust with remaining 2 tbsp cocoa just before serving.** Cut into slices and serve. Keep chilled up to 3 days.
Notes
- *If you prefer a slightly alcoholic tiramisu you can stir in 1/4 cup rum, brandy or sweet marsala wine in with the coffee. I just prefer the taste of the coffee, cocoa and mascarpone to shine through but make it just how you like.
- **If you aren't serving the entire tiramisu I recommend waiting to dust the remaining portion with cocoa until ready to serve for the best appearance.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
Other Recipes
You'll Also Love
