Description
A classic Italian dessert featuring layers of espresso-dipped ladyfingers and a creamy mascarpone mixture, dusted with cocoa powder. This tiramisu recipe is rich, smooth, and perfect for an elegant treat or special occasion.
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 the egg 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. Continue whisking until the mixture thickens, turns pale, and reaches 165°F-170°F, approximately 13 minutes. Remove from heat and cool for 5 to 10 minutes.
- Incorporate mascarpone: Whisk the cold mascarpone cheese and vanilla extract into the egg mixture until smooth and lump-free, being careful not to overmix.
- Whip the cream: Using a separate cold mixing bowl and beaters, beat the heavy whipping cream to medium-stiff peaks. Gently fold half of the whipped cream into the mascarpone mixture, then fold in the remaining whipped cream until fully combined. Set aside.
- Prepare coffee mixture: In a shallow dish, mix the cold espresso with the Kahlua, if using.
- Dip ladyfingers: Quickly dip each ladyfinger, one at a time, into the coffee mixture, ensuring they are soaked but not soggy. Arrange half of the soaked ladyfingers in a single layer in a 9×13 inch baking pan.
- Layer mascarpone: Spread half of the mascarpone mixture evenly over the ladyfingers. Then, add another layer with the remaining dipped ladyfingers.
- Top with mascarpone and cocoa: Spread the remaining mascarpone mixture over the top layer of ladyfingers. Dust generously with unsweetened cocoa powder.
- Chill: Cover the baking pan tightly with plastic wrap and refrigerate for at least 8 hours or overnight to allow the flavors to meld and the dessert to set before serving.
Notes
- Tiramisu can be stored covered in the refrigerator for up to 4 days.
- Use cold mascarpone straight from the refrigerator to prevent curdling.
- For espresso, instant espresso powder mixed with warm water or strongly brewed coffee can be used; ensure it is cold before dipping ladyfingers.
- Kahlua is optional; omit if preferred, or adjust to taste by reducing espresso and increasing Kahlua for a stronger flavor. Dark rum can be used as a substitute.
- Choose crunchy ladyfingers to maintain structure; about 40 to 45 ladyfingers are needed, roughly two 7-ounce packages.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 28 g
- Sodium: 85 mg
- Fat: 32 g
- Saturated Fat: 19 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 160 mg
