Tiramisu
User Reviews
5
Tiramisu
Description
This Tiramisu recipe starts by making a custard from egg yolks, sugar, and whole milk heated gently and cooled before whisking in mascarpone cheese for a smooth, creamy base. Separately, heavy cream is whipped with powdered sugar and vanilla until stiff peaks form to add lightness to the mascarpone mixture.
Ladyfinger cookies are briefly soaked in a blend of room-temperature coffee and dark rum to infuse them with rich coffee flavor without becoming soggy. The dessert is assembled in an 8x10-inch dish in layers of soaked ladyfingers, mascarpone custard, and whipped cream, repeated twice. A final dusting of unsweetened cocoa powder tops the tiramisu before it’s wrapped and refrigerated.
Chilling allows the layers to set, creating a harmonious dessert with creamy custard, airy whipped cream, and espresso-soaked cookies. It can be served chilled as a semifreddo style dessert suitable for gatherings or as a refined end to an Italian meal.
Ingredients
Custard Mixture:
- 6 large egg yolk
- 3/4 cup sugar
- 2/3 cup milk whole
- 16 ounces mascarpone cheese
Whipped Cream:
- 1 1/2 cups heavy cream
- 2 tablespoons powdered sugar
- 1 teaspoon vanilla extract
Coffee Soak:
- 1/4 cup coffee , room temperature
- 2 tablespoons dark rum
To Assemble:
- 6 ounces ladyfinger cookies
- 2 tablespoons cocoa powder unsweetened
Instructions
- To a large dutch oven or saucepan add the egg yolks and sugar, whisking well.
- Turn the heat to medium heat and slowly whisk in the milk until it comes to a low simmer, then cook for 1 minute before removing from heat.
- Place onto an ice bath, whisk to cool down faster then refrigerate, covered, for 1 hour.
- Whisk the mascarpone into the cooled egg custard until smooth.
- To your stand mixer add the heavy cream on medium speed until it starts to thicken.
- Once it thickens add in the powdered sugar and vanilla extract and raise the speed to medium high, beating until it hold stiff peaks.
- In a small bowl stir together the coffee and rum.
- To an 8x10 baking dish add the first half of the ladyfinger cookies, then brush them with the coffee-rum mixture.
- Spread half the egg custard over the soaked cookies.
- Spread half the whipped cream on top of egg custard.
- Repeat a second time, then dust with the cocoa powder and wrap tightly with plastic wrap.
- Refrigerate for 4 hours, until the custard and whipped cream have chilled thoroughly and set enough to be sliceable.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Servings
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Calories | 397kcal | 20% |
| Carbohydrates | 24g | 8% |
| Protein | 7g | 14% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 201mg | 67% |
| Sodium | 61mg | 3% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 1128IU | 23% |
| Vitamin C | 1mg | 1% |
| Calcium | 104mg | 10% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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