Classic Italian Tiramisu
A traditional Italian dessert featuring layers of espresso-soaked ladyfingers and a rich, creamy mascarpone mixture, dusted with cocoa powder. This elegant no-bake dessert is perfect for special occasions.
Ingredients
- 6 large egg yolks, at room temperature
- 1/2 cup granulated sugar
- 1 lb mascarpone cheese, at room temperature
- 1 cup heavy cream, cold
- 1 tsp vanilla extract
- 1 1/2 cups espresso, cooled
- 1/4 cup coffee liqueur (like Kahlua), optional
- 24 ladyfingers (savoiardi)
- 2 tbsp unsweetened cocoa powder, for dusting
- 2 oz dark chocolate, finely grated (optional)
- pinch salt
Instructions
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1
Begin by preparing the mascarpone cream. In a heatproof bowl set over a pan of simmering water (double boiler), combine 6 at room temperature large egg yolks and 1/2 cup granulated sugar. Make sure the bottom of the bowl doesn't touch the water.
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2
Whisk constantly for about 5-7 minutes until the mixture is pale yellow, has thickened slightly, and reaches about 160°F (71°C). This process pasteurizes the eggs.
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3
Remove from heat and let cool for a few minutes. Add a pinch salt.
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4
In a large bowl, beat 1 lb at room temperature mascarpone cheese until smooth. Gradually fold in the cooled egg mixture until well combined.
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5
In a separate bowl, whip 1 cup cold heavy cream and 1 tsp vanilla extract until stiff peaks form.
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6
Gently fold the whipped cream into the mascarpone mixture in three additions. Be careful not to deflate the mixture. Set aside.
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7
In a shallow dish, combine the cooled 1 1/2 cups cooled espresso and 1/4 cup optional coffee liqueur (like Kahlua) (if using).
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8
Quickly dip each 24 ladyfingers (savoiardi) into the espresso mixture, about 1 second per side. Don't soak them or they'll fall apart.
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9
Arrange a layer of soaked ladyfingers in the bottom of an 8x8-inch baking dish or a similar sized serving dish.
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10
Spread half of the mascarpone cream evenly over the ladyfingers.
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11
Add another layer of soaked ladyfingers on top of the cream.
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12
Spread the remaining mascarpone cream on top and smooth the surface.
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13
Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld and the dessert to set.
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14
Before serving, dust the top generously with 2 tbsp for dusting unsweetened cocoa powder using a fine-mesh sieve. If desired, sprinkle with grated 2 oz finely grated (optional) dark chocolate.
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15
Slice and serve chilled.