Print

Tiramisu

Print Recipe

Tiramisu is a classic Italian dessert that layers espresso-soaked ladyfingers with a rich, creamy mascarpone filling and a dusting of cocoa.

Ingredients

Scale
  • 1 cup very strongly prepared espresso, warm or room temperature
  • 5 tablespoons Grand Marnier (optional)
  • 40–45 ladyfingers
  • 16 ounces mascarpone, cold
  • 2 tablespoons dark rum
  • 4 large pasteurized eggs, separated
  • 1/2 cup granulated sugar, divided
  • 2 cups heavy cream or heavy whipping cream
  • 1/2 teaspoon pure vanilla extract
  • 1/8 teaspoon salt
  • Unsweetened natural or Dutch-process cocoa powder for dusting

Instructions

  1. Prepare your pan. Line a large 9×13-inch baking pan with parchment if desired for easy removal and cleaner edges.
  2. Mix the soaking liquid. In a shallow bowl whisk together the very strong espresso and the Grand Marnier if using. Keep the mixture warm or at room temperature.
  3. Dip the ladyfingers. Quickly dip each ladyfinger into the espresso mixture for just a second or two so they absorb coffee but do not become soggy. Arrange a single layer in the baking pan to cover the bottom.
  4. Combine mascarpone and rum. In a mixing bowl stir the cold mascarpone with the dark rum until smooth and free of lumps.
  5. Make the yolk custard. In a double boiler whisk the egg yolks with 1/4 cup of the granulated sugar until foamy and slightly thickened. Remove from heat and gently fold this custard into the mascarpone mixture.
  6. Whip the cream. In a clean bowl whip the heavy cream with the vanilla extract until medium peaks form. Fold the whipped cream into the mascarpone mixture to lighten it.
  7. Whip the egg whites. In another clean bowl beat the egg whites with the 1/8 teaspoon salt until foamy, then gradually add the remaining 1/4 cup sugar and continue beating until stiff peaks form. Fold the beaten egg whites into the mascarpone mixture gently to keep the texture airy.
  8. Spread half of the mascarpone cream evenly over the first layer of soaked ladyfingers in the pan.
  9. Quickly dip the remaining ladyfingers into the espresso mixture and arrange them over the first cream layer. Spread the remaining mascarpone cream over the top layer of ladyfingers.
  10. Refrigerate the tiramisu uncovered for 2 to 3 hours to start setting, then dust the top generously with unsweetened cocoa powder. Cover and refrigerate for at least 8 to 9 hours or overnight before serving for the best texture and flavor melding.

Notes

Work quickly when dipping ladyfingers to avoid oversoaking, and fold gently at each stage to keep the filling light and airy.

Nutrition

Keywords: tiramisu, dessert, Italian dessert, coffee dessert, make-ahead dessert

Find it online: https://recipehappy.com/tiramisu-recipe-delicious-classic-italian-dessert/