Description
Classic Italian Tiramisu with layers of mascarpone cream, coffee-soaked ladyfingers, and a dusting of cocoa powder, chilled to perfection for a rich and creamy dessert experience.
Ingredients
Scale
Mascarpone Mixture
- 6 large egg yolks
- 2/3 cup (135 grams) granulated sugar
- 1/4 teaspoon salt
- 24 ounces (680 grams) cold mascarpone cheese
- 2 teaspoons (10 ml) pure vanilla extract
- 1 1/2 cups (360 ml) cold heavy whipping cream
Assembly
- 2 cups (480 ml) cold espresso
- 1/4 cup (60 ml) Kahlua (optional)
- 40 to 45 ladyfingers
- 1/4 cup (22 grams) unsweetened cocoa powder
Instructions
- Prepare egg yolk mixture: Combine the egg yolks, granulated sugar, and salt in a large heat-proof bowl. Set the bowl over a saucepan of simmering water, whisking constantly to prevent scrambling. Whisk until the mixture thickens, becomes pale, and reaches 165°F-170°F, about 10 to 13 minutes. Remove and cool for 5 to 10 minutes.
- Mix mascarpone and vanilla: Whisk cold mascarpone cheese and vanilla extract into the egg yolk mixture until smooth and lump-free, taking care not to overmix.
- Whip cream: In a separate cold bowl, beat the heavy whipping cream to medium-stiff peaks using clean beaters.
- Combine cream and mascarpone: Fold half of the whipped cream gently into the mascarpone egg mixture until fully combined, then fold in the remaining whipped cream. Set aside.
- Prepare coffee mixture: In a shallow dish, combine the cold espresso and optional Kahlua.
- Soak ladyfingers: Quickly dip each ladyfinger into the coffee mixture one at a time, then arrange half in a single layer in a 9×13 inch baking pan.
- Layer mascarpone mixture: Spread half of the mascarpone cream over the ladyfingers in the pan.
- Repeat soaking and layering: Dip the remaining ladyfingers in coffee and place atop the mascarpone layer, then spread the remaining mascarpone mixture over the second layer of ladyfingers.
- Dust with cocoa powder: Sift the unsweetened cocoa powder evenly over the top layer.
- Chill: Cover the baking pan with plastic wrap and refrigerate for at least 8 hours or overnight to allow flavors to meld and set.
Notes
- Can be refrigerated tightly covered for up to 4 days.
- Use cold mascarpone cheese directly from the refrigerator to prevent curdling.
- Use cold espresso or strongly brewed coffee; instant espresso powder mixed with warm water works well.
- Kahlua is optional; for stronger flavor, reduce espresso to 1 3/4 cups and increase Kahlua to 1/2 cup. Dark rum is a good substitute.
- Use crunchy ladyfingers that hold up well; require about 40 to 45 pieces or two 7-ounce packages.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 28 g
- Sodium: 90 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 170 mg
